Sweet Corn Succotash
Recipe from Food & Wine

Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.

Sweet Corn Succotash
Lucy Schaeffer

by 4  people

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Yield: 4 side-dish servings
Prep Time: 45 mins
Total Time: 45 mins
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  • 2   cups 
    fresh green peas
  • 1   tablespoon 
    canola oil
  • 1   
    thick slice of bacon, finely diced
  • 1   
    small onion, finely chopped
  • 1/2  pound 
    okra, sliced 1/2 inch thick
  • 3   
    medium tomatoes, peeled, seeded, and coarsely chopped
  • 3   
    ears of corn, kernels cut off
    Salt and freshly ground pepper
  • 2   tablespoons 
    unsalted butter
  • 1/4  cup 
    slivered basil leaves
In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.
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