Raise your hand if you grew up with Looney Tunes on Saturday mornings. I’m guessing that these days there are more people familiar with Sylvester the cat’s oft-uttered exclamation than there are those who have actually tried the dish.
What Is Succotash?
If you are unfamiliar with succotash, according to the The Story of Corn by Betty Fussell, the word “succotash” is derived from a Narragansett word for “boiled corn kernels”. And indeed, corn is the central ingredient in this dish. Usually succotash is a combination of corn and lima beans. But if you make it in the late spring, when the first corn comes into the market, and fresh fava beans are on sale, you can make a spring version of this classic recipe that’s terrific.
Fava Beans and More Make a Playful Twist on Succotash
We decided to make a hearty version of succotash with some diced ham, and add a Mediterranean touch by using olive oil and a little lemon. Mint adds a bright flavor to the dish. We used fresh corn in this recipe, but you could use frozen corn. Fava beans are available at many farmer’s markets or at high-end supermarkets. They require some work to process, but it’s worth it. If fava beans are not available, you can use peas to stay with the spring theme, or use lima beans for a more traditional approach. Did I mention how good this is? Trust me, it’s good. It’s one of those “you should make this” dishes. I practically ate the whole batch. No fava beans? You can substitute fresh or frozen lima beans or peas.
