Succotash

At Thanksgiving I like to pay tribute to our Native American heritage, and this beautiful, healthy side is an excellent contrast to the turkey. Some succotash recipes are heavy on the cream and butter, which is great as a vegetarian main, but can be a little too much at Thanksgiving.

My recipe gives a more refreshing succotash, and here's a bonus: prepare it ahead of time - in fact it just improves as the flavors mingle.

Ingredients for 4 people

3 ears of corn, unshucked
1 10-oz package frozen baby lima beans
1 small onion, finely diced
2 tablespoons butter
handful torn fresh basil leaves (or flat-leaf parsley)
Salt and pepper

Method

Add unshucked corn to pan of boiling, salted water and cook for 3 minutes. Unshuck corn and strip kernels from cobs. Sweat onion in butter in a pan large enough to add the frozen beans. When onion is translucent add the beans and cook, stirring occasionally for 7-8 minutes. Add salt, freshly ground pepper and the corn kernels, and cook for a couple of minutes more. Allow to cool and add the basil.

On the day reheat the dish gently until warmed through.