sufferin succotash

Slow cooking is a winter sport. Summer is for throwing things together haphazardly in order to not lose any time in the sun. No patience for fussy food in august. In the last days before classes start again, I'm all about quick and fresh and big. Make succotash and eat it outside, and save the shenanigans until september.

Succotash

sweet corn, from 3 ears
8oz lima beans
small red (medium-hot) pepper, chopped
2-3 scallions, chopped
1-2 cloves garlic, minced
juice of 1/4 lime
1 Tbsp. butter
salt and pepper

Add the husked corn into a large pot of boiling water and cook for 15 minutes, then let cool. To remove corn from the cob, hold the corn vertically and cut downward with a sharp knife.

I use frozen lima beans- cook according to the package directions, then toss with the corn, pepper, scallions and garlic. Pour the lime and butter over the mixture and combine, and finish with salt and pepper.