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Twinkle Light Succotash

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This classic Southern recipe from chef and cookbook author Kelsey Barnard Clark is a great way to use up fresh sweet corn when it's in season. “Usually when we have corn on the cob, I make extra so I can serve succotash with the leftovers,” the Top Chef winner explains. “This version is packed with flavor and simple, but don’t skip any steps. Each one is calculated to bring out the best in each ingredient.” This dish and several other Kentucky Derby-friendly foods can be found in Clark’s new cookbook Southern Grit.

Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 to 6

Ingredients

  • 2 cups (10 oz./290 g) baby lima beans, fresh or frozen
  • Salt
  • 3 Tbs. unsalted butter
  • 1 cup (2 oz./65 g) chopped Conecuh sausage
  • 1 cup (5 oz./150 g) chopped onion
  • 1/4 cup (1 oz./35 g) chopped celery
  • 1/4 cup (1 oz./35 g) chopped bell pepper, red or green
  • 2 garlic cloves, minced
  • 3 cups (14 oz./435 g) fresh sweet corn kernels
  • 1 cup (5 oz./150 g) pickled okra, cut into 1/2 in (12mm) rounds
  • 1 cup (5 oz./150 g) halved cherry tomatoes
  • 1 heirloom tomato, sliced into 1/4-inch (6-mm) rounds (optional)
  • 1/2 tsp. Old Bay seasoning
  • 1/4 cup (1/4 oz./5 g) minced flatleaf parsley
  • 1/4 cup (3/4 oz./25 g) chiffonade green onion

Directions

Place the lima beans in a medium saucepan and add enough water to cover by 1 inch (2.5 cm). Bring to a boil, then add a dash of salt. Lower the heat and simmer for 10 minutes. Drain and set the beans aside.

While the beans are cooking, melt the butter in a cast iron skillet over medium heat. Add the sausage and render the fat, stirring frequently, for 8 to 10 minutes. Remove the sausage and leave the fat in the skillet. Add the onion, celery, bell pepper and garlic and cook over low heat for 5 to 6 minutes, or until just tender.

Stir in the lima beans, corn and okra and cook for 5 to 6 minutes, or until the corn is tender and bright yellow. Turn the heat to high, add the cherry tomatoes and tomato slices, if using, and stir constantly for 2 minutes. Season with the Old Bay and adjust the salt. Garnish with the parsley and green onion and serve.

Adapted from Southern Grit by Kelsey Barnard Clark (Chronicle Books, 2021).

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