Succotash with Jalapeño, Mint & Lime Vinaigrette

Recipe Difficulty: Easy

Recipe Tags:

• Succotash
• Side Dish
• Thanksgiving
  
• Corn & Bean Salad
  

What is Succotash?
Succotash dates back to the 17th century and was first introduced to colonists by Indigenous Americans. The original version of this dish was perhaps more simplistic than the current one. Likely a simmering pot of corn to which lima beans were added, and then evolved to contain various other ingredients as well.  The meal became popular during the Great Depression as an affordable and nutritious offering. It's noteworthy that pairing a grain with a legume provides all essential amino acids (think beans and rice in Latin cooking). Succotash is now popular on Thanksgiving tables throughout New England and will often include onions, peppers, tomatoes, okra and sometimes meat. I found two possible origins of the word Succotash. From the Narragansett word sohquttahhash, meaning "broken corn kernels", the other “misckquatash” which meant “boiled whole kernels of corn”.

Notes about My Succotash Recipe
Traditionally this dish gets finished with butter and salt, I however couldn't resist dressing my Succotash with a simple lime and olive oil vinaigrette, I also added in  pickled jalapeno to kick it up a notch and lots of fresh mint. I think it's a fun & vibrant variation. A recipe like this is pretty forgiving too. You could easily go with different ratios of beans to corn to peppers to tomato etc....and it will still be delicious. I'm saying this mainly because if I was making it, I personally wouldn't take the time to measure things. I did for the purpose of writing a recipe, but having a loose cooking style is so much more enjoyable than being rigid about it. That doesn't always translate well say if you're baking a cake, but for something like this, it totally does. Tasting as you go until things are balanced is how you better learn the nuances flavour, and somehow cooking with a relaxed flow just feels better energetically, if that makes sense. If it doesn't...that's OK, just scroll down for the recipe and enjoy!

Recipe: Succotash with Jalapeno, Mint & Lime

Serves 6

I find this salad tastes best at room temperature, it really lets you enjoy the flavours. I prefer not to serve it piping hot or fridge cold. 
​
Ingredients:

• 1 red onion, chopped
• 2 small bell peppers (I used 1 red & 1 green), small dice
• 2 cups corn (approx 3 fresh cobs or from frozen)
• 1 cup frozen edamame 
• 6 cloves garlic, chopped
• 1 tbsp chopped pickled jalapeno (or fresh)
• a couple handfuls chopped fresh mint. (to taste)
• S & P to taste
• Lime Vinaigrette (to taste, recipe below)
• 1 pint cherry tomatoes

Method:

1. ​In a large sauté pan drizzle a small amount of olive oil. The first step will be to toast the corn kernels to develop flavour. Over medium high heat add the corn and stir around until it starts to develop a bit of colour. It will pop so watch out for flying kernels! Remove corn from the pan (you will add it back later) 
2. Drizzle in a couple more spoonfuls of olive oil. Add onion & peppers. Saute over medium high heat until mostly softened. Season with S&P.
3. Add in chopped garlic and jalapeño, cook for a couple minutes.
4. Add Edamame and cook for a few minutes stirring around. (Ideally your edamame won't be completely soft, a bit of texture is good in the finished dish. 
5. Add in corn, and about half the recipe of lime dressing. (Alternatively, don't make the dressing. you could easily add vegan butter or olive oil and fresh lime juice to taste...I like using the vinny though.)
6. Season with more S&P. Let it simmer a bit. It will be juicy from dressing. That's OK.
7. Add in cherry tomatoes last. I let them get warm, but I don't want them to cook down any. 
8. Add a couple handfuls chopped fresh mint. I didn't measure, I used what I had on hand but I think 1/2 cup could be close. Just taste. Lots of freshness is a pleasant contrast to jalapeño and olive oil. 

​Recipe: Lime Vinny

Ingredients:

• 1/2 cup EVOO (good quality extra virgin olive oil)
• 6 tbsp lime juice
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 1 tsp cumin

Method:

1. Add ingredients to a jar, put on the lid and give a good shake before serving.