Fresh Succotash

If the only succotash you’ve ever had was corn and lima beans, frozen in a bag and drowned in a heavy cream sauce then you have to try this recipe!  It’s so easy and quick to put together using fresh corn off the cob.  You absolutely don’t want to substitute the fresh corn in this recipe for frozen or canned.  The crisp kernels really make this a stand out dish that everyone will love. 

I know, I know…nobody loves to take the corn off of the cob.  It can be a messy job!  I have a trick that makes removing the corn from the cob super simple and neat.  Just place the stem of your corn cob into the hole of a bundt pan and then remove the kernels with a sharp knife.  The bundt pan catches the kernels with no mess!

To keep this recipe quick and easy I’m using canned butter beans for a creamy consistency and mild flavor, reserving some of the liquid to make a light sauce. Fresh red peppers add gorgeous color along with onion and garlic sauteed in a little butter because well…corn and butter just go together!  Adding a little lemon juice to the reserved butter bean liquid really brightens everything up, don’t skip it.  Parsley adds more freshness to the flavors and the little kick of cayenne makes this dish perfect!  It tastes like summer on a plate!