Nothing quite sums up the flavor of summer better than Succotash. How could it not with so many summer favorites combined? This is a dish that can be eaten all on its own or with a piece of protein, such as fish or chicken.

 

Ingredients

1 Small onion, small diced

10 Cherry tomatoes, cut in half or 1 medium tomato, diced medium

2 Ears corn, shaved from cob

10 Pods of okra, cut into 1/4-inch rounds

1 Cup cooked field peas

1/4 Cup pea pot liquor

2 Tablespoons bacon, medium diced

2 Tablespoons fresh basil, julienned

2 Tablespoons unsalted butter

1 Tablespoon extra virgin olive oil

Salt

Pepper

 

In a large sauté pan over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil and render bacon.  Once the bacon has rendered, but not super crispy, add the onion and sweat until soft 2-3 minutes. Add corn and cook for 2 minutes.  If your pan starts to get dry, add a few tablespoons of pot liquor from the peas.  At this point you’re ready for the okra. Allow to cook for 3-4 minute before adding the peas.  When the peas are hot, stir in the remaining tablespoon of butter.  Season with salt and pepper to taste. Finish with basil and enjoy.