Succotash may have a funny name, but this simple Southern classic is the perfect way to use those mid-to-late summer vegetables that abound this time of year. After looking up various versions following last weekend’s trip to the farmers’ market, I made my own recipe with grilled sweet corn, edamame (in place of the traditional lima beans), fresh okra, sweet onion, and heirloom tomatoes from our garden. I kept everything crisp, fresh, and super light—no cream, vinegar, or lemon juice even—just using ample amounts of salt and pepper and some feta crumbled on top. The only thing I would have added is some thinly sliced basil, had my basil not gone to seed. I love how quick and colorful this sauté is and that it’s so simple that exact proportions don’t really matter. Succotash is a great match for barbecued meat, so this would be a perfect thing to make for any Labor Day cookouts this weekend. This is summer at its finest…soak it up before it’s gone!
2 ears of sweet corn
1 10-ounce bag of frozen shelled edamame
½ sweet yellow onion, diced
1 large clove garlic, minced
Fresh okra, sliced into ½-inch rounds
4-5 heirloom tomatoes, diced (discard the seedy, juicy insides)
Extra-virgin olive oil
Freshly ground black pepper
A handful of fresh basil leaves, very thinly sliced
Heat a grill to medium-high. Place the two ears of corn, husks intact, on the grill and cook until husks are slightly charred and kernels are tender, about 10 minutes. Remove corn from the grill, discard husks, and slice the kernels off the cobs into a large bowl. Set aside.
Heat a skillet on the stove, over medium-low heat. Add frozen edamame and just enough water to cover. Bring to a boil and cook until just crisp-tender, 2-3 minutes. Transfer edamame to a strainer, drain, and rinse with cold water until cooled. Add to the bowl with corn.
Back in the skillet, add the onion and garlic. Drizzle with olive oil and sauté, until golden brown. Transfer to the bowl with corn and edamame, and wipe out the skillet using a paper towel. Next, add the okra and drizzle with a generous amount of olive oil. Sauté a couple minutes, just until slightly softened but still with a bit of crunch. Season with a generous amount of salt and pepper. Add to the bowl with everything else.
Add the tomatoes to the bowl, then toss with extra salt and pepper to taste. Crumble feta on top of the succotash and add sliced basil, if using.