Skip to content

Pennsylvania Fresh Corn Succotash

Alicia Colombo

This classic sautéed vegetable mixture has long been a favorite side dish. In July, you can make this recipe using in-season, Pennsylvania-grown fresh corn, lima beans, and peppers.

1 bunch scallions, chopped
1 red bell pepper, seeded and chopped
2 cups baby lima beans, fresh or frozen
½ cup parsley, chopped
1/3 cup basil, chopped
4 cups fresh sweet corn (cut off 5 cobs)
2 tbsp. olive oil
½ tsp. smoked paprika
¼ tsp. crushed red pepper (optional)
3-4 cloves garlic
1 tsp. salt
¼ tsp. black pepper

Chop all the fresh produce and herbs, separating the scallions into greens and whites.

Place a large, cast-iron pan over medium heat. Add olive oil, scallion whites and garlic.

Sauté for 2 minutes. Stir in chopped bell pepper. Stir and sauté for another 2-3 minutes.

Once the peppers are partially softened, add corn kernels, lima beans, smoked paprika, crushed red pepper (if desired), salt and black pepper. Stir and sauté for 5 minutes.

Toss in chopped scallion greens, then add parsley and basil. Taste, then add more salt and pepper if desired.

Traditionally, succotash recipe is served warm or at room temperature. However, in the hot summer months, it can be refreshing chilled in the refrigerator and eaten cold.


Categories: Food Milestones eNews


You are using an unsupported version of Internet Explorer. To ensure security, performance, and full functionality, please upgrade to an up-to-date browser.