Suckatash

Succotash (sometimes spelled suckatash) is one of America’s oldest dishes, with roots reaching back to the Narragansett word ‘msickquatash’ meaning broken corn kernels. The Wampanoag and other Eastern Woodlands tribes were cooking versions of this hundreds of years before colonial settlers arrived, and the combination of corn and beans is no accident. The two are nutritionally complementary, providing a complete protein together. This version sticks close to the New England tradition with lima beans and sweet corn folded together with butter and a splash of cream that turns the dish silky and slightly luxurious. The teaspoon of summer savory is the herbal note that makes this dish taste old-school. Savory has a peppery, slightly minty flavor that pairs especially well with bean dishes, and it was a staple of colonial-era cooking. A quick simmer to marry the flavors and you’ve got a simple, ingredient-driven side that pairs with anything from roast chicken to Thanksgiving turkey.

Kitchen Tips

• Use fresh sweet corn shaved off the cob in season for the best flavor. Frozen corn works year-round; canned is the last resort.
• Don’t overcook the lima beans. 15 to 18 minutes for fresh or thawed; canned beans only need to be heated through.
• Use heavy cream for richness, or skim milk for a lighter version. The cream adds body the milk version lacks.
• Summer savory is the traditional herb but can be hard to find. Fresh thyme is a workable substitute.
• Stir gently when combining. Limas are fragile and break apart easily if you stir too aggressively.

Variations

• Add 2 strips of crumbled crispy bacon for a Southern smoky twist.
• Stir in diced red bell pepper and chopped parsley for color and freshness.
• Use edamame, butter beans, or fava beans in place of lima beans for different textures.