I think I knew the phrase "thufferin' thuccotash" long before I actually tasted succotash for the first time.
Do you know that reference? If you grew up in the US during the 80s and 90s, you probably do. Boy, did I love those Saturday morning cartoons. Do they even run cartoons on Saturday mornings anymore? Even if they do, I'm sure they're nowhere near as awesome as the ones airing when I was but a wee lass.
Garfield and Friends, Bugs Bunny, Fraggle Rock, Inspector Gadget, Snorks, Carebears, the Jetsons, and on it goes. Classics. I get all warm and fuzzy inside just thinking about those fun and wholesome shows that would probably still seem incredible to today's youngsters. My niece loves VeggieTales, but I bet she'd get hooked on Carebears* just as easily.
*Incidentally, the only Halloween costume I can remember wearing as a kid was that of a Carebear, lovingly crafted by my mom. Wonder whatever happened to that.
BUT I digress. This is a post about succotash. Not sufferin' succotash. Just your good, old-fashioned, basic mix of corn and lima beans with herbs and a few other tasty components. For this batch, I added some sugar and vinegar to shoot for a little sweet and sour action, and I finished the dish with some fresh lime juice. We thought it was delicious, and even though the limas were rehydrated from dry and the corn was frozen, it still brought a nice, warm, Southern summer day* to mind.
*Yesterday, happily, temperatures nearly reached 80 degrees F, so it might as well have been a Southern summer day!
Summer Succotash in the Dead of Winter
Makes about 8 1/2-cup servings
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 2 cups corn
- 2 cups frozen baby lima beans, thawed
- 3/4 lb cherry tomatoes (1 pint), halved
- 2 tablespoons cider vinegar, or to taste
- 1 tablespoon granulated sugar
- 1/4 cup chopped fresh basil or 2 teaspoons dried basil
- Salt and pepper, to taste
- 2 tablespoons lime juice
Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute.
Stir in corn, lima beans, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes.
Stir in vinegar, sugar, basil, and salt and pepper to taste; cook for a minute more.
Remove from the heat and add the lime juice and stir to combine.