This quick and dirty, fresh from the freezer version of Succotash makes it an o-so-easy side dish. And for a Kentucky Derby Party where the main dish is some serious meat, like my Twice Glazed Brisket: Bourbon and Peaches, I recommend keeping it vegetarian, even though bacon is typically found in the dish… this is a Southern dish after all. Of course Succotash is delicious if you shell and boil fresh beans, roast local sweet corn, shuck it, and then get to work on the salad, but truth told, this is one of those dishes that emphasizes the right time to utilize the freezer aisle at your grocery store. While I don’t love all frozen veggies, I tend to keep corn and peas on hand for all sorts of tasks. While I don’t necessarily keep lima beans around, I think freezer quality is quite high, and of course there’s the really important benefit of not having to shell and peel the beans. All this to say, don’t feel guilty if you go the freezer route, trust me, you’ll have plenty to do to prep for the derby and making complicated Succotash isn’t where you ought to spend your extra time and effort. This version of Succotash is easy and delicious and makes a large salad for a big group, but is easy to cut in half. And even if you don’t leftovers aren’t so bad. You can always make my Morning After Meal: Assemblage Cooking: Succotash with Corn Pasta out of the leftover Succotash.
Succotash
Ingredients
- 1 red onion 2 cups diced
- 1 jalapeño; seeded and diced small
- 1 bag frozen sweet corn
- 1 bag frozen lima beans
- 3 cups chopped tomatoes*
- 2 cloves minced garlic or 2 teaspoons from the jar
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- ¼ cup basil leaves; cut into thin strips a la chiffonade
- 1 – 2 tablespoons extra virgin olive oil
Instructions
- Dice the onion and jalapeño.
- Sauté over medium heat in olive oil in a large pan. When the onions and peppers are starting to become soft add ½ teaspoon salt and pepper and garlic.
- Cook for 1 – 2 minutes to give the garlic a chance to soften.
- Add the tomatoes.
- When most of the tomato liquid has cooked off, add the frozen vegetables. Cook for a few minutes until the frozen vegetables are warmed through.
- Add the vinegar. Remove from heat and pour into a serving bowl.
- When it’s no longer hot, add the basil and toss (this will prevent the basil from wilting).
- Adjust seasoning. This dish is great for parties since it can sit out all day and be food safe.
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