Active Time

　　35 minutes

　　Total Time

　　35 minutes

　　Succotash goes way back. In the 17th century, Native American cooks taught New England’s colonizers how to make a stew of local vegetables, including corn, beans, and squash. (The English name for the dish comes from msickquatash (or msiquatash), a Narragansett word meaning “corn simmered with other ingredients.” While those “three sisters” ingredients are the traditional base of this dish, succotash recipes have varied over time, and sometimes include a variety of different vegetables, such as zucchini, red bell pepper, tomatillos, and green beans. 

　　This succotash recipe leans on some of the most commonly used veggies, including fresh corn kernels, lima beans, okra, and tomatoes. It also has some bacon, for heft (and to add a nice salty, savory flavor) and jalapeños, for kick. A touch of vinegar and some fresh basil give the whole thing an even more summery flavor. Succotash makes a fantastic side dish for pork chops or any kind of BBQ, and it’s also great as a meal all on its own, perhaps with some warm cornbread on the side.

　　

Ingredients

Makes 8 servings

　　¼ lb. sliced bacon

　　1 small onion, chopped

　　2 garlic cloves, minced

　　4 ears corn, kernels cut off and cobs discarded

　　1 large fresh jalapeño chile, seeded and finely chopped

　　1 (10-oz.) package frozen baby lima beans, thawed

　　½ lb. okra, cut into ⅓"-thick slices

　　¾ lb. cherry tomatoes (1 pint), halved

　　2 Tbsp. cider vinegar, or to taste

　　¼ cup chopped fresh basil

　　

Step 1

Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.

　　

Step 2

Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.

　　

Step 3

Serve succotash with bacon crumbled over.

　　Editor’s note:

　　This recipe was originally published in August 2004. For more of our favorite summer side dishes, head this way →