Summer Succotash

We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.

Summer Succotash
Servings: 8-10
Prep time: 15 minutes
Total time: 30 minutes


  • 3 Tbsp. liquid from canned butter beans
  • 3 tsp. lemon juice
  • 5 Tbsp. unsalted butter
  • 1 cup finely chopped shallots (2-3 shallots)
  • 1 cup red bell pepper, cut into 1/4″ dice
  • 2 cloves garlic, minced
  • 1/8 tsp. cayenne pepper
  • 2 (15-oz) cans butter beans, drained and rinsed
  • 8 ears of fresh corn, kernels cut from the cobs
  • 2 Tbsp. minced fresh chives
  • salt and pepper


  1. Combine the liquid from the canned beans and the lemon juice together. Set it aside.
  2. Set a dutch oven over medium-heat and add the butter. When the butter is melted add the shallots and pepper, sprinkle with 1/2″ teaspoon of salt and allow to cook until softened. That will take 4 to 5 minutes; give it a stir once in a while to reduce browning.
  3. Stir in the garlic and cayenne; cook until it is fragrant, 30 seconds to a minute.
  4. Add the beans and corn; stir them in and reduce the heat to medium. Cook until the corn and beans are heated through, stirring occasionally.
  5. Give the reserved liquid mixture a quick stir and then add to the pan. Stir constantly for 1 minute to distribute the liquid.
  6. Remove the pan from the heat and taste. Add the chives along with salt and pepper to adjust the taste. Serve up.

This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.

Sauteed Corn with Leeks

I grew up eating locally grown corn on the cob. The mix of sweet corn, salt and butter makes my mouth water just thinking of it.

Alas, not everyone likes the exercise of eating corn on the cob. It can be messy and inefficient in removing corn from cob. I came up with this recipe as a happy compromise.

Sauteed Corn with Leeks
Servings: 8-10 as a side dish
Prep time: 20 minutes
Total time: 30 minutes


  • 8 ears corn (see below for prep)
  • 4 small leeks, whites & light green only, chopped
  • 4 Tbsp. unsalted butter
  • kosher salt and cracked black pepper


  1. I remove the husk & silk from all the corn ears, then remove the kernels from the cob. I do this by holding an ear of corn upright in a large bowl and slicing off the kernels with a parring knife.
  2. Heat a large saute pan over medium-low heat. Add 1 tablespoon of butter and allow it to melt. Add the leaks, sprinkle with a pinch of salt and saute for a couple of minutes until they start to soften.
  3. Add another tablespoon of butter, let it melt and add the corn kernels. Sprinkle with another pinch of salt and some cracked black pepper. Stir to combine with the leeks.
  4. Cook for 5-10 minutes, stirring every minute or two. You want the corn to heat through without turning it into mush.
  5. Taste periodically and when you like the feel of the corn add the remaining 2 tablespoons of butter. Stir through until melted. Serve immediately.

In the past I have made this with bacon. After prepping the corn cook 4-6 strips of bacon in the the saute pan until crispy. Drain the bacon fat, returning 1 tablespoon to the pan to cook the leaks in, skipping the first tablespoon of butter. Continue from step 3 above. At the end chop or crumble the bacon over the corn & leeks and serve.