The Best Wine Country Fresh Corn Succotash Recipe
This is not your grandma’s succotash. This version doesn’t have any lima beans in sight. It combines sweet corn, red onion, peppers (think poblano, red peppers, or even a shishito), Japanese eggplant, zucchini or other summer squash, cherry tomatoes, beans (green beans or yellow wax beans), and lots of fresh herbs. This tasty fresh corn succotash recipe came from a Harvest Lunch Event at Jordan Winery in Healdsburg, California. This farm-to-table interactive cooking event was a wonderful experience. And the creation of a flavor profile was done to pair nicely with a beautifully aged cabernet sauvignon.
Where Does Succotash Come From?
The word succotash is derived from the Narragansett Indian word “msickquatash” which refers to a simmering pot of corn with other ingredients added. Its roots with Native Americans in New England date back centuries. Corn is always a part of this traditional dish; you can get creative from there. It can complement a number of main courses, such as beef, pork, or even seafood.
This wine-country succotash is best described as everything you love from the farmer’s markets in a single dish. It is such an easy side dish and is great for large crowds because it can even be served at room temperature. It’s filled with many basic ingredients you have on hand or can easily pick up at the grocery store. Here’s a list:
- Fresh Corn: One or two ears of corn is the base for this dish. This is always best when sweet summer corn is in season.
- Peppers: Think colorful; add red bell pepper or a deep green poblano.
- Onions: Use red onions or sweet onions.
- Eggplant: I like using Japanese or fairytale eggplants since they are smaller and have a nice texture.
- Fresh Tomatoes: Look for cherry tomatoes, but if you have an abundance of heirloom tomatoes or other varieties of ripe tomatoes, use them; just cut them into bite-sized pieces.
- ​Summer Squash: Zucchini adds a nice pop of color to the dish.
- Bean: In lieu of lima beans (or butter beans), we are using fresh green beans or yellow beans.
- Chicken Stock: Many succotash recipes call for heavy cream, but this version is lighter by using the stock.
- Fresh Herbs: Fresh basil, parsley, chives, and tarragon are all perfect for this dish.
Easy Variations
There are so many easy ways to make a variation on the recipe. The first is adding some salty bacon. The bacon fat will add flavor to the dish. You could also try some andouille sausage for a different twist. Don’t be afraid to get creative.
Making Succotash Is Easy
Making succotash is so easy, but the veggie prep is the most time-consuming part. Heat olive oil and butter in a large skillet or cast iron skillet over medium-high heat. Cook the onion, peppers, eggplant, and beans for 3-5 minutes. Stir in the squash and corn kernels and cook for another 2 minutes. Add the stock and cook briefly; you just want to reduce the liquid but not overcook the veggies. Season with sea salt, freshly ground pepper, and chopped herbs, and it’s ready to serve.
For more recipes from the Harvest Lunch menu, check out my post, Wine Country Harvest Meal At Jordan Winery. For additional wine country events, check out my post, Top Wine Tasting Events and Food Experiences.
Wine Country Fresh Corn Succotash
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1/2 cup chopped red onion
- 1 medium pepper poblano or red bell pepper
- 2 small Japanese eggplant
- 2 cups diced zucchini or other summer squash
- 1 cup green beans you could also use yellow beans
- 1 cup fresh corn kernels
- 3/4 cup chicken stock
- 1 cup cherry tomatoes halved
- 3 tablespoons of chopped fresh herbs basil, parsley, chives and tarragon
Instructions
- Cut beans into 1-inch pieces, chop all remaining veggies into 3/4-inch pieces, keeping them separate.
- Heat the oil and butter in a large skillet over medium-high heat. Add the onion, peppers, eggplant, and beans and cook for 3-5 minutes. Stir in the squash, corn, and sauté for another 2-3 minutes.
- Add the stock and cook for another 3-5 minutes. Reduce the liquid a bit, but don’t cook the vegetables too long; you don’t want them to be mushy.
- Season with salt and pepper, stir in the chopped herbs, and serve.
