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Sweet Corn Succotash
© Lucy Schaeffer

Sweet Corn Succotash

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 side-dish servings
  • FAST
  • HEALTHY

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

  1. 2 cups fresh green peas
  2. 1 tablespoon canola oil
  3. 1 thick slice of bacon, finely diced
  4. 1 small onion, finely chopped
  5. 1/2 pound okra, sliced 1/2 inch thick
  6. 3 medium tomatoes—peeled, seeded and coarsely chopped
  7. 3 ears of corn, kernels cut off
  8. Salt and freshly ground pepper
  9. 2 tablespoons unsalted butter
  10. 1/4 cup slivered basil leaves
  1. In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
  2. In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.