My summertime succotash is a little twist on tradition. I’ve kept the corn and lima beans, while adding peanuts for crunch (peanuts speak of the South to me). Cilantro, basil, and parsley add fresh, light flavors. The garlic and poblano chile give a little kick. I love to serve this with fish or pulled pork, and since there are usually leftovers, I’ll warm up a little bowl for a great late-afternoon snack.
Servings: Serves 8
2 tablespoons olive oil
2 tablespoons roasted salted peanuts
2 medium red onions, chopped
1 large garlic clove, minced
2½ cups fresh corn kernels
2½ cups fresh lima beans
2 medium tomatoes, chopped
1 poblano chile, seeded and chopped
2 tablespoons unsalted butter
Juice of 1 lime
3 tablespoons thinly sliced fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1. Heat the olive oil in a large skillet over medium heat. Add the peanuts, onions, and garlic and cook until the onions are translucent, about 5 minutes.
2. Add the corn, lima beans, tomatoes, poblano, and butter to the skillet and simmer until the corn and lima beans are tender, about 15 minutes.
3. Add the lime juice and herbs and season to taste with salt and pepper. Serve warm or at room temperature.