Summer Succotash

Green beans are one of my favorite summer veggies. I can eat a heap of them just raw. I like to cook thesesummer succotash lovely Romano beans, though, as they’re a little bit tougher. They have a deep green bean flavor which will add to this warm summer ‘salad.’

4 ears corn
1 lb. Romano beans (flat, large green beans)
3 small sprigs of thyme
butter, salt, white pepper

Bring a large pot of water to boil. Shuck corn. Cut off tips of green beans and cut into inch long pieces. Drop corn and beans into water for 3 minutes. Remove corn with tongs. With a slotted spoon, remove green beans to a bowl of ice water. When the corn is cool, cut it from the cob.

When you’re ready to eat, heat 1 tbls. butter of medium low in a large skillet.  Add beans and toss for one minute. Increase heat to medium high. Add corn and toss until hot. Season with salt, white pepper, and thyme.

Serves 4 or more easily.


4 thoughts on “Summer Succotash

  1. Speaking of corn, have you tried that mexican grilled corn recipe in Cooks? It is really really *really* good. Not at all good healthy, but good tasty.

  2. Do you not read your Cooks? :-)

    This is for 6 ears. Take the corn out of the husk completely. Mix together and brush on corn:
    4 t veg oil
    1/4 t salt
    1/2 t chili powder

    Grill on a hot grill, turning occasionally until lightly charred on all sides.

    Beforehand (or while your honey is tending the grill), mix together:
    1/4 c mayo
    3 T sour cream
    3 T minced fresh cilantro
    1 garlic clove, pressed
    1/4 t chili powder
    1/4 t ground black pepper
    1/4 t cayenne pepper
    4 t lime juice
    1/2 c grated romano cheese

    When that hot corn comes off the grill, smear all sides with the mayo mixture. ENJOY, because it’s super tasty.

    From Sept/Oct 2009 issue of Cooks Illustrated

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