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.
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
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.