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Seasons

Succotash

September 24, 2008
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Serves 4

Native Americans introduced colonists to New World crops like corn and beans. They were combined into succotash (from the Narragansett word for whole boiled corn). In the summer, succotash was made from fresh sweet corn and shell beans (particularly cranberry beans), or tender string beans. In the winter the same dish was cooked with dried corn and dried beans. These days New Englanders make succotash with frozen corn and frozen limas - whatever the season. Nothing wrong with that, but the corn and green bean version is a winning combination. Melt a big knob of butter in a skillet. Add the kernels from a few ears of corn with the milk scraped off the cobs. Cook for a few minutes before adding a handful of green beans. It tastes fresh off the farm.

4ears fresh corn, kernels removed (save cobs)
4tablespoons butter
Salt and pepper, to taste
1/2pound small green beans, trimmed and cut into thirds

1. With the back of a knife, scrape the corn milk off the cobs into a bowl.

2. In a large skillet, melt the butter over medium heat. Add the corn kernels, corn milk, salt, and pepper. Stir well. Cook, stirring often, for 5 minutes.

3. Add the green beans and cook, stirring often, for 5 minutes or until the beans turn bright green. Taste for seasoning and add more salt and pepper, if you like. - Jonathan Levitt

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