A Native American
word, succotash usually refers to a mixture of corn and lima beans. In much of the African-American South, however, it refers to a mix of okra, corn and tomatoes, and is often flavored with a hunk of smoked pork. This simple version eliminates the meat, and can be prepared from the freshest ingredients or canned ones during winter.
- ½ lb. young okra pods, topped, tailed and cut into ½-inch rounds
- 2 cups corn kernels
- 3 ripe tomatoes, peeled, seeded and coarsely chopped
- 1 habanero chile, pricked with fork
- ¼ cup water, if needed
- Salt and black pepper to taste
- Place all ingredients in heavy saucepan, including any juices from tomatoes and corn. Add small amount of water, if necessary, and cook over low heat for 25 minutes, or until flavors are well mixed.
- Remove chile when vegetables are at desired spiciness. Serve immediately.
The different elements of this succotash—the chile’s heat, the tomato’s tartness, the okra’s creaminess, and the corn’s distinct flavor and texture—can guide your wine decision-making process. Corn matches well with Chardonnay, but not every Chardonnay may work with this recipe. Try the Waterbrook Chardonnay from Washington state.