“WHAT?!” I squawked.
“I don’t like it,” Beth repeated.
“But you like corn, and you like cream, and I replaced the lima beans with edamame, and you like that,” I insisted.
“Yes. I like those things, but I hate the succotash taste.” She patted my cheek. “More for you.”
More for me indeed.
Amy’s Take on Tash
The prime elements of succotash are corn and beans. They’re in season now, at the juxtaposition of summer and fall. You can tart it up with other things, too. This serves 4-6 people as a light main dish or a generous side.
4 ears fresh corn (will render 4 cups kernels)
1 pound edamame (will render 2 cups of shelled beans)
1 large red bell pepper, seeded and diced
1 medium onion, diced
1 medium zucchini, quartered lengthwise and sliced
1 T butter
1 c heavy cream
1 t dried thyme or 1 T fresh thyme leaves
Salt and freshly ground black pepper to taste
Throw the edamame, in its shell, in a pot with a half inch of boiling water. Cover and steam them about 5 minutes, then drain and pop them out of their shells.
Cut the kernels off the cobs of corn. Use a sharp knife, stand the ear on end, and cut close to the cob, taking care not to cut into it. Cut off 2 or 3 rows at a time. Then turn the knife over and scrape the dull edge along the cob to extract the “cream.”
Melt the butter in a heavy-bottomed saucepan. Sauté the onion, pepper, and zucchini until the onion are translucent. Remove from the pot and set aside.
Pour the cream in the pot and boil gently until reduced by half. Throw all the other ingredients in there and bring them back up to a bubble. Turn the heat down, cover the pot, and simmer for 5 or 10 minutes—until the corn is cooked and the edamame are tender. Correct the seasoning and serve to acclaim!
