Spring Succotash

By Marcus Samuelsson |


Spring Succotash

1/3 cup Asparagus (blanched), roughly chopped

¼ cup English peas (blanched)

¼ cup Fava beans (blanched)

4 tbsp Corn nage (recipe below)

1 tbsp Butter

1 tsp Aleppo pepper

2 tsp Bread crumbs

4 pc. Pickled Chard steams (recipe below)

Salt to Taste


Corn Nage

3 cloves garlic

1/3 cup scallions

2 ½ corn (fresh or frozen)

1 tbsp cooking oil

1 ½ cups water

½ stick of butter, melted

½  Bird chili

¼ tsp Yuzu Kosho

Salt to taste


Pickled Chard Steam

1 ½ cups Chard steam, julienne

½ cup Sugar

½ cup Water

½ cup White vinegar


Panko Crumbs

½ cup Panko bread crumbs

1 ½ tbsp butter

½ tbsp chives

½ tbsp garlic (minced)

¼ tsp salt


Photo Courtesy of Katie June Burton

Photo Courtesy of Katie June Burton

Spring Succotash

  1. Heat a medium sauté pan and add butter to the pan.

  2. Once the butter has melted add the peas, asparagus, fava beans.

  3. Sweat the vegetables and then add the corn nage the sauce pan.

  4. Add the pickled chard steam. Season with salt and garnish with Aleppo.

Corn Nage

  1. In a medium sauce pan, add oil. Allow the pan to get hot and smoke the chili till they are charred all the way around.

  2. Add the garlic and scallions to the pan and lower the heat and sweat the vegetables.

  3. Once the vegetables are sweated, add the corn and the water and simmer for 20 mins.

Pickled Chard Steam

  1. Bring to a boil the sugar, water, and white vinegar in a sauce pan and dissolve the sugar.

  2. Once the sugar has been dissolved, cool down the mixture to room temperature and then pour over the chard to pickle. Reserve in an air-tight container for service

 Panko Crumbs

  1. In a medium pot, add butter and warm until soft.

  2. Add the garlic and cook the until it is soft.

  3. Add the panko bread crumbs. Brown the bread crumbs until the mixture has an even color then add the scallion. Season with salt.