Homemade Fresh Corn Succotash
Classically speaking, a succotash will always have lima beans listed as one of the ingredients. That said, I feel that lima beans tend to get a little chalky in texture when they begin to cool, which is why I use either black eyed peas, or even black beans for my recipe. Fresh, frozen, or canned will all work in my recipe.
Have on hand
Extra-Virgin Olive Oil, as needed
1 medium red onion, small dice, 1 ½ cups
1 bell pepper, 1 red, yellow, or orange, seeds removed, small dice
1/8 teaspoon red pepper (dried chili) flakes
3 cloves garlic, chopped, 1 tablespoon
½ teaspoon freshly picked thyme
Corn, 3 ears, kernels cut off, approximately 1.5 cups
Tomatoes, 1 pint, cherry or teardrop (each tomato halved), or 1 large tomato, cored, small dice
Kosher salt and freshly ground black pepper, to taste
1 can black eyed peas, rinsed and drained, or 1.5 cups shucked peas, cooked until just soft
1.5 tablespoons white wine vinegar
½ cup, Parsley, chopped
½ cup Basil, thinly sliced
Parmigiano Reggiano. Not pre-grated.
Instructions
In a large sauté pan over medium-high heat, add 4 tablespoons olive oil, and heat until shimmering. Add the onion and cook until just beginning to soften. Next, add the bell pepper, red pepper flakes, garlic, and thyme. Stir and cook for one minute. Add the corn, plus the tomatoes then season lightly. Cook for approximately 5 to 7 minutes: sauté, or stir occasionally until the vegetables begin to soften. Stir in the drained peas, plus the vinegar, then season to taste. Lastly, fold in the fresh herbs, drizzle with olive oil, and top with freshly grated Parmigiano Reggiano.
Makes approximately 10 cups 
About Nathan Lyon
Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal and local ingredients. You can find him on Growing A Greener World as well as shows on Veria Living, Discovery Health, Fit TV and TLC.
His first cookbook, Great Food Starts Fresh, is a seasonal exploration with recipes for the five seasons: spring, summer, autumn, winter and...chocolate!
Mr. Lyon,
This is the most flavor my black-eyed peas have ever had without the bacon fat. I love the way you bring flavor to a recipe.
Hi Nathan,
Saw you for the first time making this dish. Want to try it but need to cook
the vegetables long enough to get soft for me…hope that doesn’t ruin it.
Anyway loved your show and your enthusiasm!
One thing, the genius you credited “mother nature” for in growing the vegetables
(all in the same season) you use in your dish….. goes to God.
Mother nature thought Chiffon Margarine was her own butter…she’s no genius 😀
Can “Roast Eggplant Caponata” and “Homemade Fresh Corn Succotash” be frozen?
Home gardner and looking for recipes to extend the bounty of the season
YUM! We live in North Carolina and I can honestly say that we eat corn and black eyed peas at least once a week, sometimes more. It’s one of our favorite comfort foods.
Succotash…yummy!!! Living here in the NW Florida Gulf Coast we have a large Louisiana French Cajun influence. I personally enjoy a French Cajun Maque Chouz (Mock Choo) anytime of the year! But now, after reading this recipe. I’m thinking I would like to tone it down and enjoy your version this weekend. Thank you!
Mr. Lyon, you are truely an inspiration. I am going to make this succotash tonight for dinner. Thanks.
Chris