We thought we already posted “succotash” but found out we did not. So, this is our version of succotash. This must be an archetypical American food which may have originated with native Americans (at least the name is from “sohquttahhash” in Narragansett language meaning “broken corn kernels”). Traditionally, lima beans are used in addition to corn, but I used “edamame” 枝豆 soybeans. (digression alert: My wife commented that she was glad I substituted the edamame for the lima beans. She mentioned that lima bean succotash was a staple of childhood summer dinners and she remembered the tedium of carefully separating the corn, which she liked, from the lima beans, which she did not like. The alternative was suffering through the starchy large lima beans at the expense of enjoying the sweet corn.)
There are so many variations of this dish and I did not follow any particular recipe. This could be a vegetable side dish for meat but it can also be served as a small snack like I did here.
Corn kernels, corn on the cob briefly boiled in salted water and kernels removed using a knife (see second picture below).
Edamame soybeans, shelled and frozen, briefly boiled in salted water and drained (see the third picture below).
Tomato, skinned and diced
Onion, finely chopped
Garlic, finely chopped
Bacon, one strip
Salt and pepper to taste
(The amounts are all arbitrary)
In a frying pan, I cooked a strip of bacon on low heat until the fat rendered and the bacon became crispy. I took out the bacon and kept it on a plate lined with a paper towel. I left the bacon drippings in the pan and added the onion and garlic and sautéed them until cooked (a few minutes). I added the corn, edamame, and tomato and cooked them for few minutes stirring. I added the crumbled bacon and seasoned it with salt and pepper.
Cooked in bacon drippings with onion and garlic, this tasted pretty good. Although I only used one strip of bacon, the bacon flavor permeated the dish. We much prefer the soybeans rather than lima beans (even if they are small) which are usually used in this dish.