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Under 30 Minutes

Under 30 Minutes

Indiana Succotash

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

  • prep: 20 mins
    total time: 20 mins
  • servings: 6
Photography: Marcus Nillson

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Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 1

    Carefully slice kernels from corn using a sharp knife.

  2. Step 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. Step 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.

Source
Martha Stewart Living, July 2010

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