When’s the last time you heard the word ‘succotash?’ When a cartoon character was saying the word, ‘sufferin’ before it? Or never? It’s one of my favorite words, not only because it’s kind of fun to say, but it includes one of my favorite summer vegetables: corn.
Technically (and depending on who you ask and in what part of the country), a succotash is a dish that consists mostly of corn kernels and some type of bean. In Texas, where I grew up, that bean was always the humble lima. While I do enjoy lima beans every now and again, earlier this week, I decided to take advantage of some seriously good looking asparagus and use that in place of any legumes.
The thing I love about this recipe is that 1) it’s about as simple as you can get, and 2) it’s a great jumping off point to add lots of other ingredients or come up with plenty of delish pairings. For example, hot out of the oven (yes, I roasted it!), this would taste amazing with some goat cheese swirled in. You can serve it as a hot side dish, like we did with a roasted chicken, but it would also taste good on top of a salad, or even mixed with noodles and vinaigrette for a cold pasta salad at a summer picnic. You could add shredded chicken to the mixture for a one dish meal, or serve it cold on its own as a snack.
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