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

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Marcus Nillson

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Carefully slice kernels from corn using a sharp knife.

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  • 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.

  • 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 (1)

55 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 2
Rating: 5 stars
07/20/2017
This recipe really brought out the flavor of the wax beans from our garden. Can't wait to make it again!