Savory Summer Harvest Succotash
Delight in the flavors of summer with this vibrant and colorful Savory Summer Harvest Succotash. This dish combines tender potatoes, sweet corn, and a medley of fresh vegetables, all sautéed to perfection. Perfect for picnics, barbecues, or as a fresh side dish to complement your meals, this recipe brings the essence of summer into your kitchen. Share this delectable succotash with family and friends for an unforgettable dining experience.
N/A
Servings
150
Calories
8
Ingredients
Ingredients
small yellow-fleshed potato (such as Yukon Gold)
1 lb (washed and cut into bite-sized pieces)
vegetable oil (preferably corn oil)
1 tablespoon (none)
unsalted butter
1/4 cup (divided)
fresh corn kernels
2 cups (from 3 ears, preferably yellow and white)
baby pattypan squash
8 ounces (trimmed and quartered)
frozen shelled edamame or baby lima beans
8 ounces (cooked according to package directions and cooled)
finely chopped red onion
1/4 cup (none)
finely chopped fresh chives
1/4 cup (none)
Instructions
1
Begin by washing the potatoes thoroughly and placing them in a large saucepan. Cover the potatoes with cold salted water, ensuring they are submerged by at least an inch.
2
Bring the water to a boil over medium-high heat, then reduce the heat to low and let it simmer. Cook the potatoes until they are just tender, approximately 20 minutes.
3
Once cooked, drain the potatoes and allow them to cool slightly before cutting them into bite-sized pieces.
4
In a well-seasoned 10-inch cast-iron skillet, heat the vegetable oil and 1 tablespoon of butter over high heat until the butter is melted and the foaming subsides.
5
Add the diced potatoes to the skillet, seasoning them with salt and pepper. Sauté the potatoes for about 8 to 10 minutes, turning occasionally, until they develop a golden crust.
6
Transfer the sautéed potatoes to a serving bowl and set aside.
7
In the same skillet, add the remaining 3 tablespoons of butter. Add the fresh corn kernels and quartered pattypan squash. Sauté over moderate heat, stirring often, until the vegetables are crisp-tender, about 5 minutes.
8
Once the corn and squash are cooked, stir in the cooked edamame or baby lima beans, mixing until everything is heated through.
9
Season the vegetable mixture with additional salt and pepper to taste, then add it to the bowl of potatoes.
10
Finally, gently fold in the finely chopped red onion and chives, stirring to combine all the ingredients thoroughly. Serve warm and enjoy the fresh flavors.
Nutrition Information
7.5g
Fat
18.3g
Carbs
5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Summer Harvest Succotash?
It is a vibrant vegetable dish featuring potatoes, sweet corn, pattypan squash, and beans, sautéed to highlight fresh summer flavors.
What kind of potatoes are recommended for this recipe?
Yellow-fleshed potatoes, such as Yukon Gold, are recommended for their creamy texture and ability to hold their shape.
How many calories are in a serving of this succotash?
There are approximately 150 calories per serving.
Is this recipe vegan-friendly?
The recipe as written uses butter, but it can be made vegan by substituting the butter with a plant-based alternative or additional vegetable oil.
Can I use frozen corn instead of fresh?
While fresh corn kernels from the ear provide the best summer flavor, frozen corn can be used as a substitute if fresh is unavailable.
What is baby pattypan squash?
Pattypan squash is a small, scalloped-edged summer squash. In this recipe, it is trimmed and quartered for a crisp-tender texture.
Should I peel the potatoes for this dish?
The recipe suggests washing them thoroughly but does not require peeling; the skins on Yukon Gold potatoes are thin and edible.
How long do I need to boil the potatoes?
The potatoes should be simmered for approximately 20 minutes until they are just tender.
Can I use lima beans instead of edamame?
Yes, the recipe specifically suggests that either frozen shelled edamame or baby lima beans work perfectly in this dish.
What is the best way to get a golden crust on the potatoes?
Sauté the boiled and diced potatoes in a mixture of vegetable oil and butter over high heat for 8 to 10 minutes, turning occasionally.
What type of skillet is best for this recipe?
A well-seasoned 10-inch cast-iron skillet is recommended for even heating and achieving a good sear on the vegetables.
When do I add the fresh herbs and onions?
The finely chopped red onion and chives should be gently folded in at the very end, after all other ingredients are cooked and combined.
How much fat is in one serving?
Each serving contains approximately 7.5g of fat.
Can I use salted butter?
The recipe calls for unsalted butter. If using salted butter, you should reduce the amount of additional salt added during seasoning.
Is this dish gluten-free?
Based on the ingredients listed (vegetables, butter, and oil), this recipe is naturally gluten-free.
What can I substitute for chives?
If you don't have chives, you can use the green tops of scallions or fresh parsley for a different but fresh herbal note.
How much protein does this succotash provide?
This dish provides 5g of protein per serving, largely from the edamame or lima beans.
How do I prepare the corn?
You should remove the kernels from 3 ears of corn, preferably a mix of yellow and white varieties, to get about 2 cups.
Can I make this ahead of time?
Yes, you can boil and cool the potatoes in advance, but for the best texture, the sautéing should be done shortly before serving.
What should I do if I cannot find pattypan squash?
You can substitute with diced zucchini or yellow crookneck squash if pattypan squash is not available.
How much fiber is in this recipe?
Each serving contains about 2.5g of dietary fiber.
Is this served hot or cold?
This succotash is best served warm to enjoy the textures of the sautéed vegetables.
What oil is recommended for sautéing?
The recipe suggests vegetable oil, specifically noting corn oil as a preference.
How many grams of carbohydrates are per serving?
There are 18.3g of carbohydrates per serving.
Do I need to cook the edamame before adding it to the skillet?
Yes, the edamame or baby lima beans should be cooked according to package directions and cooled before being stirred into the skillet.
How long does it take to cook the corn and squash?
The corn and squash should be sautéed over moderate heat for about 5 minutes until they are crisp-tender.
Can I add other seasonings?
While the recipe uses salt, pepper, and chives, you can customize it with smoked paprika, garlic, or a squeeze of lime juice.
What makes this a 'harvest' succotash?
It earns the name by utilizing a variety of seasonal produce that matures at the same time during the summer months.
Is there any cholesterol in this recipe?
The provided nutritional data does not list a specific cholesterol count, though it contains butter which typically has cholesterol.
What is the first step in the recipe?
The first step is to wash the potatoes and boil them in salted water until just tender.