It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Recipe courtesy of Deborah Madison
Save Recipe Print
Total:
56 min
Prep:
18 min
Cook:
38 min
Yield:
Serves 6
Level:
Easy

Ingredients

Directions

Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Pepper-Jack Chicken With Succotash

Recipe courtesy of Food Network Kitchen

Succotash

Succotash

Recipe courtesy of Food Network Kitchen

Succotash

Recipe courtesy of Food Network Kitchen

Succotash

Recipe courtesy of Marvin Woods

Succotash

Recipe courtesy of Gourmet Magazine

Barbecued Succotash

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories