Recipes › Heat Tolerant Tomato › Tomato and Corn Succotash
Tomato and Corn Succotash
A vivid summer succotash made with heat-tolerant tomatoes, sweet corn cut fresh from the cob, and butter beans. A Southern American staple that's enormously satisfying as a side dish or a light vegetarian main. Ready in 20 minutes, it tastes like everything good about a hot August day.
Heat Tolerant Tomato is usually ready May to June. More heat tolerant tomato recipes, or see what to sow this month where you are.
Ingredients
- 3 medium heat tolerant tomatoes, diced
- 3 ears sweet corn, kernels cut from cobFrozen corn works
- 1½ cups butter beans or lima beans, cooked or canned, drained
- 2 tbsp butter
- 2 garlic cloves, minced
- ¼ cup fresh basil, torn
- ¾ tsp salt and black pepper, to taste
- ½ tsp smoked paprika
Contains: milk.
Method
- Melt butter in a large skillet over medium-high heat. Add corn kernels and cook for 5 minutes, stirring occasionally, until lightly charred and fragrant.About 5 min
- Add garlic and smoked paprika. Cook 1 minute. Add butter beans and cook 3 minutes until heated through.About 4 min
- Add diced tomatoes and cook 4 minutes until they begin to collapse slightly into the succotash. Season with salt and pepper.About 4 min
- Remove from heat and fold in fresh basil. Taste and adjust seasoning. Serve warm as a side dish or over grits.About 2 min
Tips
- Don't stir the corn constantly — let it sit and char for a minute before stirring.
- Fresh corn cut from the cob will release milk into the pan, enriching the dish.
- Add the tomatoes last and barely cook them — they should be warm but still hold their shape.
Ring the changes
- Add diced okra in step 2 for a true Southern succotash.
- Fry a few strips of bacon first and use the fat instead of butter.
Keeping it
Refrigerate for up to 3 days. Reheat gently with a splash of water.
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