New England Iron-Skillet Succotash

a skillet of sautéed corn and diced vegetables

Prep Time:

30 minutes

Number of Servings:

Serves 10

Recipe Source:

The New Thanksgiving Table by Diane Morgan ($24.95, Chronicle Books, 2009)

Ingredients

5 fresh ears of corn
3 Tbsp unsalted butter
2 medium zucchini, cut into ¹⁄₂ inch dice
2 medium golden zucchini, cut into ¹⁄₂ inch dice
1 large white onion, cut into ¹⁄₂ inch dice
2 medium red bell peppers, seeded, deribbed, and cut into ¹⁄₂ inch dice
1 package (10 oz) frozen lima beans, thawed
¹⁄₂ cup minced fresh parsley
Kosher or sea salt
Freshly ground black pepper

Directions

Remove husks and silk from ears of corn and discard. Trim base of each ear so it is even and flat. Working with 1 ear at a time, stand it upright on its base in a bowl. Using a sharp knife, cut down between cob and kernels to remove kernels. Reserve kernels and discard cobs.
Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Add corn and simmer for 3 minutes. Drain in a colander and then rinse under cold water until cool. Drain thoroughly, blot dry with paper towels, and set aside.
In a 12-inch skillet, preferably cast iron, melt butter over medium-high heat and swirl to coat pan. Add zucchinis and onion and saute, stirring frequently, for about 5 minutes until just beginning to brown at edges. Add red peppers and saute for 3 minutes longer. Add lima beans and corn kernels. Saute, stirring constantly for about 2 minutes until vegetables are heated through. Stir in parsley and season with salt and pepper to taste. Serve immediately or keep warm for up to 20 minutes.

Notes

The saute is best when made right before serving. However, the corn can be blanched and the vegetables can all be chopped up to 1 day in advance.

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