First of all there is nothing Jew-ish to say about this dish AT ALL. Other than I am a Jew and I like eating it. Before my stint in LA I A/ Didn’t really like sweetcorn and b/had never heard of this dish. When I first saw it on the menu it was served with Cedar Planked Salmon. Five years later in Los Angeles and well traveling around America I suddenly realized how popular this dish is. So what is it???? I have found another explanation and so see below. Traditionally you add green and red peppers, but I just can’t stand them (unless they are poblano, and they aren’t in abundance in the UK) so instead I added asparagus.
Succotash is a dish that is believed to have evolved from misckquatash, which in the Naragansett language of the Algonquin Indians means broken kernels of corn or boiled whole kernels of corn, depending on the translation. Succotash dates back to at least 1751 and likely would have been a staple given the crops available in the area of Rhode Island that the Algonquin called home.
Succotash is primarily made using corn with the addition of lima beans and occasionally other vegetables like tomatoes and bell peppers. The relative affordability of the ingredients made this dish a popular addition to Depression-era dinner tables across the United States. Succotash is still a Thanksgiving staple throughout New England as well as in the American South, where the dish has evolved to mean a mostly vegetable side dish containing lima beans and plenty of butter or lard
This dish is best served as a side salad or as a vegetable accompaniment to the roast chicken and mashed potatoes, rice, sausages, lamb beef – you see thats what I love about this dish. It is incredibly versatile, CHEAP and healthy and this is coming from someone that used to hate corn.
- 2 tbsp unsalted butter (dairy-free)
- 1 tsp olive oil
- 2 shallots, peeled and thinly sliced – 1 medium red onion
- 1 red chili, thinly sliced
- 1 garlic clove, minced
- Kernels from 2 medium ears of corn or 1 large can of sweetcorn
- 3 asparagus tips, sliced
- Sea salt and black pepper
- Handful of flat leaf parsley, chopped
- Squeeze of fresh lime
- Melt the butter in a pan and add the onion, chili, garlic, asparagus and saute off for 5 minutes.
- Now add the corn sweat the vegetables for about 10 mins until tender. Season with salt, pepper and a squeeze of lime.
- Stir in the chopped parsley just before serving. You can eat it hot or cold..