When I was a child, the dish "succotash," a Native American word, meant canned lima beans and corn mixed together. Can you imagine a less appetizing combination?
I actually riff on the infamy of lima beans in the novel Julia's Child, as the main character waits for her flaky farmer friend to announce what vegetable she would like to grow next.
I mentally begged her not to suggest lima beans. There were some foods that couldn't be sold to children in any form.
Whether or not that's true, my friend Marcy inspired me to revisit succotash when she made a version which included potatoes and edamame in place of the lima beans. It was so very popular with the kiddos.
Now that our sweet corn and potatoes are ripe, I can shop in my garden for most of the ingredients. My version includes some onion, for flavor, and is roasted for convenience. I double the recipe when I need to serve a crowd.
Ingredients
Olive oil
1 pound potatoes, washed and diced
1 yellow onion, diced
3 ears sweet corn, kernels cut from the cob
1/2 - 1 lb. shelled edamame, fresh or frozen
Directions
Preheat oven to 400.
In a large skillet or roasting pan, toss diced potatoes with olive oil to coat. Salt and pepper liberally, then roast for 15 minutes until beginning to brown on one side.
Scrape and turn potatoes, then add onion and roast for another 15 minutes.
Add corn and edamame, cooking until the entire dish is sizzling again. Serve hot.