I have a lot of summer corn in my freezer. What can I make with it? Hmm….. maybe, succotash? The first thing that comes to my mind when I say that word is: “suffering succotash!”. Sylvester the cat would use this phrase when he couldn't catch Tweety bird. But what is succotash and where did that phrase come from? Have I had succotash? Is it good?
For starters, “suffering succotash”, is a euphemism for the vulgar expression: “suffering savior”. When was “suffering savior” used as a curse word? As far as I can gather, it was before the turn of the century. Succotash as a replacement for savior, like most euphemisms for curses, makes no sense and has nothing to do with actual succotash.
The genesis of the word succotash is from the Native American Narragansett language and it's a Native American dish. Like most Native American dishes, the pilgrims were taught how to make succotash. It was a filling meal that no doubt helped the pilgrims and colonists get through rough winters.
Over the years succotash took on many versions, some with milk and creams, others with meat. As it moved down south, different vegetables were used, but the basis has always been sweet corn and a bean. Lima beans seem to be the most traditional. (Lima beans!) Now, don’t freak out because it has lima beans. Have you had lima beans in awhile? You will like them. Especially when they are sautéed in butter.
Succotash is a wonderful dish and I can’t believe I have never made it. It’s a lovely way to use corn and all the other end of summer vegetables. My toddler loved the lima beans. She loves corn, but she went crazy for the lima beans. (Who knew?)
This dish is excellent along side poultry, meat or fish. It would be great as a side dish for your Thanksgiving meal. (And will be on our table this year.) Food historians agree that succotash was part of the first Thanksgiving in 1621. Original! You can’t beat that. Enjoy.
Succotash
serves 4 as a side dish
1 cup sweet corn kernels, frozen or fresh
1 cup lima beans, shelled, frozen or fresh
1 medium onion, chopped
1 clove garlic, minced
½ pint cherry tomatoes, cut into halves
1 medium zucchini, chopped
1 red pepper, chopped or 1 cup mixed sweet small peppers, chopped
1 tablespoon olive oil
2 tablespoons butter
pinch dried oregano
salt and pepper
In a large skillet, cast iron preferable, melt the butter in the oil on med-low heat.
Add the onion and sauté until onions are softened.
Add the garlic.
Sauté until garlic is fragrant and then add all the remaining vegetables.
Sauté vegetables until they are just tender.
Add oregano.
Salt and pepper to taste.
Serve warm or at room temperature.
