by Sagegreen
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my 314 recipes »
Sagegreen's Notes:
Expand5 cups water Ask a question about this ingredient
pinch of kosher salt Ask a question about this ingredient
1 cup fresh edamame soy beans or baby lima beans Ask a question about this ingredient
2 cups corn kernels, cut off the cob (@4 smallish ears, silver queen or shoepeg preferred) Ask a question about this ingredient
1 tablespoon butter, to taste Ask a question about this ingredient
1/4 cup crème fraîche or sour cream/Greek yogurt (fage) for a twist, or a mix Ask a question about this ingredient
dash of white pepper Ask a question about this ingredient
pinch of artisan salt Ask a question about this ingredient
2 teaspoons fresh dill, snipped Ask a question about this ingredient
2 teaspoons rolled and snipped fresh mint, as an alternative herb Ask a question about this ingredient
Bring the water with a pinch of salt to a boil . Add the fresh edamame or lima beans and cook for 4 minutes. Add the raw corn kernels and cook for 2 minutes more or until all vegetables are tender and not mushy. Drain most all of the water, saving about two tablespoons with the vegetables.
Ask a question about this stepWhile the vegetables are still hot, add the butter and crème fraîche for the traditional style (or consider using sour cream or fage for a much tangier version, or a mix with some crème fraîche). Stir over low heat and gently warm. Adjust seasoning with your favorite artisan salt and pepper.
Ask a question about this stepAdd fresh dill or mint and serve warm.
Ask a question about this stepI agree, go with the lima beans! Love your creamy creation here.
I love succotash, and maybe in the minority but go old school and use lima beans your recipe is classic!
Stephanie is the Head Recipe Tester of Food52.
Yum. How can you go wrong with fresh summer corn, butter, and my personal favorite, cream (be it sweet or sour).