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Indiana Succotash


This medley is cooked just long enough, leaving vegetables with plenty of crunch.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Marcus Nillson

Source: Martha Stewart Living, July 2010


  • 6 ears of corn, husked
  • Coarse salt and freshly ground pepper
  • 1 pound green beans, trimmed and cut into 1/2-inch pieces
  • 3 tablespoons unsalted butter
  • 1 bunch scallions, cut into 1/4-inch pieces
  • 1/2 teaspoon celery seeds
  • 3/4 teaspoon paprika


  1. Carefully slice kernels from corn using a sharp knife.

  2. Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.

  3. Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.

Cook's Notes

Storage: Succotash can be refrigerated overnight. Reheat gently before serving.

Reviews Add a comment

  • MS10949468
    20 JUL, 2017
    This recipe really brought out the flavor of the wax beans from our garden. Can't wait to make it again!