Recipes // Side Dishes // Summer Vegetable Succotash

Summer Vegetable Succotash

  • 1 onion minced
  • 2 stalks celery minced
  • 1T garlic
  • 2T extra virgin olive oil
  • 8 ears fresh sweet corn
  • 2 C fresh shell beans
  • 2C chicken stock
  • 1/2C oven dried tomatoes diced
  • 4T chopped fresh herbs (parsley, tarragon, chervil)
  • 4T butter
  • salt & pepper to taste
  1. Saute onions, celery, garlic in EVO until transparent.
  2. Cut corn kernels from cob, not too deep.
  3. Scrap remaining corn cobs with the back of a knife, blend corn cream and reserve.
  4. Boil shell beans until tender.
  5. Blanch Blue Lake beans in boiling salted water for 1 min. and transfer to ice bath.
  6. Cut Blue Lake beans into coins and reserve.
  7. Add fresh corn to pot with celery, onion, garlic mixture.
  8. Saute and cover for 5 min.
  9. Add Blue Lake coins, cooked fresh shell beans, chicken stock, salt and pepper and simmer.
  10. Add corn cream stir and continue to cook on medium heat.
  11. Add tomatoes and herbs.
  12. Turn off heat.
  13. Stir in butter.
  14. Taste for seasoning and adjust if necessary.
  15. Serve and receive compliments.
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