Skip to content
Summer Vegetable Succotash
A great Summer Succotash is an excellent dish to share with a large group that is super easy to make and enjoyable. Many people have been putting their own spin on this classic dish but keeping it simple for us is the best way to enjoy all of the great flavors the vegetables have to provide! Serves 2-4
5 Corn on the cob
1 pint small tomatoes (grape, cherry, sugarbomb, etc.)
4 tbsp unsalted butter
1 can lima beans
1 small bunch of thyme
Grill your corn on all sides until you see char marks for a nice toasted sweet corn taste. Cut down kernels from the cob safely and place aside. Cut your okra into half inch slices, disposing of stem and tip, place aside. halve all your tomatoes and set aside.
In a saucepan, heat vegetable oil on high until viscous. toss in the sliced okra and sear until it browns a little. Follow up with the corn kernels. Add butter and let it melt in while stirring corn and okra. Once blended, add lima beans and stir until well mixed. Add thyme and let simmer on medium until there just enough butter to coat vegetables and it is no longer a stew. finish up by adding tomatoes for 1 minute (you don't want it to wilt). Serve as a side! We served ours with a coffee steak and carrots.