Late-Summer Succotash

By: Hannah Lee Leidy
Photo by Jennifer Cole

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Serves 4


  • 4 ears corn, shucked
  • 3 tablespoons olive oil (or bacon fat for more flavor)
  • ½ Vidalia onion, diced

  • 1 orange bell pepper, diced

  • 1 yellow bell pepper, diced
  • ½ pound young green beans, sliced into ½-inch pieces
  • 2 tablespoons minced garlic
  • 1 pint sungold tomatoes (or any small variety), halved
  • 2 tablespoons chopped parsley

Preheat oven to 400 degrees. Roast corn for 10 minutes, allow to cool slightly, then use a knife to remove all the kernels, reserve. In a cast-iron skillet, heat olive oil until the first whisps of smoke appear. Add onion and sauté 2 minutes. Then add peppers, green beans, corn, and garlic, and cook for 5 minutes, until all vegetables are tender but still have a little bit of crunch. Remove from heat, add tomatoes and parsley, and toss to combine.

  • Recipe from Michelle Bailey, Smoky Park Supper Club, Asheville, North Carolina

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