LOCATION: Recipes >> Vegetables >> Succotash
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Succotash
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450 grams frozen sweetcorn kernels or 4 ears corn-on-the-cob
50 grams butter
8 spring onions, cut into 2.5cm lengths
salt and ground black pepper
400 grams cooked lima, flageolet or haricot beans
150 milliliters double cream
1 squeeze lemon juice
chopped fresh parsley
If using fresh corn, cut the kernels off the cob straight into a
saucepan.
Scrape down the cob, still over the pan, to extract juices. Put
frozen sweetcorn straight into the pan. Add the butter, spring
onions, salt and pepper and 4tbsp water. Cover and cook over a
low heat for 15 minutes, stirring occasionally. Add the beans and
cream and simmer uncovered for 5 minutes or until cream has reduced
to a thick sauce.
Taste and adjust seasoning, adding a squeeze of lemon juice to
bring up the flavour. Sprinkle with a little chopped parsley and
serve hot and steaming.
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