ClickThru SummerSuccotash JGH5405
Photo by Jennifer Hitchcock

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4-6 Servings

  • 2 cups field peas
  • Kernels of 4 ears corn, divided
  • 1 sweet onion, diced
  • Apple cider vinegar or lemon juice to taste
  • Olive oil
  • Crushed red pepper flakes to taste
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup stock (chicken or vegetable)
  • ¼ bunch parsley, chopped
  • 12 thyme sprigs, chopped
  1. In salted boiling water, blanch peas and beans. (Note: If you are using multiple varieties, which Bolus recommends, blanch each separately as they will cook at different rates. The times could vary as widely as 5 minutes to 35 minutes. You’ll know they’re done when they no longer taste of raw starch. Bolus prefers his field peas al dente; check them often while blanching. When done, strain peas into an ice bath immediately.)
  2. While field peas are blanching, juice kernels from 1 ear corn. If you don’t have a juicer, purée in a blender and strain off solids using a fine sieve. Place corn liquid in a small saucepot and slowly bring to a boil over medium-low heat. When the liquid starts to thicken, consistently stir with a wooden spoon. You want the liquid to become the consistency of room-temperature butter (Note: Now you have corn butter and a world of ideas has just opened). Season with salt and a touch of apple cider vinegar.
  3. Over medium heat, sauté onion in olive until tender and translucent. For some heat, add a pinch of red pepper flakes to the olive oil just before adding onions. Season with salt and black pepper. Remove the onions from the pan and reserve.
  4. In the same pan, over medium-high heat, sear zucchini in more olive oil. To do this wait until the pan is hot and add just enough oil to cover the bottom of the pan. Once oil is hot, add zucchini, but only enough to cover the bottom of the pan in a single layer. Allow zucchini to take on a bit of color before moving it in the pan. Season with salt and pepper and toss zucchini to evenly cook. Once tender, remove the zucchini from pan and add it to the onions.
  5. Repeat the same process with the remaining corn kernels (be careful; the corn will pop). Once corn is cooked, add onions and zucchini back to pan. Add tomato halves. Over medium-high heat, add stock. Toss pan to mix everything together and heat tomatoes through. Add parsley and thyme and again toss to mix well.
  6. Add corn butter, a spoonful at a time, mixing each spoonful well until desired creaminess is achieved. Adjust seasoning with salt, black pepper, and apple cider vinegar.


  • Recipe from chef Matt Bolus of the 404 Hotel and Kitchen, Nashville, Tennessee

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