Cover Story

Corn and sugar snap succotash

(Photo by Wendy Maeda/Globe Staff; styling by Sheryl Julian and Catherine Smart)
August 17, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Succotash, the traditional corn and bean dish, can be made with sugar snaps, as it is here, or green beans, pea pods, or edamame.

3 tablespoons olive oil
6 ears fresh corn, kernels removed from cobs
1 pound sugar snap peas, strings removed, pods sliced on the diagonal
Salt and pepper, to taste
3 tablespoons chopped fresh parsley

1. In a skillet large enough to hold all the corn and sugar snaps, heat the oil. When it is hot, add the corn, sugar snaps, salt, and pepper. Cook, stirring constantly, for 3 minutes or until the peas are bright green but still crunchy.

2. Taste for seasoning and add more salt and pepper, if you like. Stir in the parsley. Serve hot or at room temperature. Sheryl Julian