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Indiana Succotash

Adapted from Martha Stewart

Serves: 3 

Preparation Time: 20 minutes 

         3 ears of corn, husked

         Coarse salt and freshly ground pepper

         1/2 pound green beans, trimmed and cut into 1/2-inch pieces

         1 1/2 tablespoons unsalted butter

         1/2 bunch scallions, cut into 1/4-inch pieces

         1/4 teaspoon celery seeds

         1/3 teaspoon paprika


Carefully slice kernels from corn using sharp knife.  Bring a large pot of water to a boil, and season with salt.  Cook beans until crisp tender, about 3 minutes; remove using wire-mesh skimmer, and spread out on a baking sheet or plate to cool.

Melt butter in a medium skillet over medium heat.  Cook scallions, and celery seeds until scallions begin to soften, about 5 minutes.  Add corn and 1/2 teaspoon salt and cook until heated through, 3 to 5 minutes.  Season with salt and pepper, and cook until heated through, about 2 minutes.   

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