Cooking for Kids

This is my Nanny Kids’ favorite vegetable dish. Making it with fresh sweet corn cut from the cob tastes much better than using frozen corn if available. Picking fresh tomatoes from my Nanny Family’s vegetable garden made of taste even better. You can pack chilled succotash for picnics too.

You Will Need:

Few tablespoons bacon fat or butter
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 (10-oz) package frozen baby lima beans, thawed
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil

What to Do:

1. Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.

2. Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.

3. Serve succotash with bacon crumbled over.

Recipe from epicurious

Photo by Stephanie Felzenberg

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