Summer Southern

Succotash

For many, succotash is the classic Native American dish of corn and lima beans, but for Southerners, it is a mix of okra, corn, and tomatoes. This dish is never finer than during the summer months when all of the ingredients are just coming into their prime. On the Vineyard, where okra can be found only occasionally, this succotash is a real treat. When the okra is fresh, it is wonderful with the sweet-tart character of summer tomatoes and the sun-generated sugar of just-picked corn. The habanero chile adds just enough kick. Chile-heads will want to keep it in a bit longer, while those with more delicate taste buds may want to leave it out entirely.

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SERVES 6 TO 8

  1. INGREDIENTS
  2. 6 large, ripe tomatoes, peeled, seeded, and coarsely chopped
  3. 2 cups freshly cut corn kernels
  4. 1 pound okra, tops and tails trimmed and cut into ½-inch-thick rounds
  5. 1 habanero chile, pricked with a fork (optional)
  6. 1½ cups water
  7. Salt and freshly ground black pepper to taste

Combine all of the ingredients except the salt and pepper in a saucepan, stir to mix, and place over medium heat. Bring to a boil, lower the heat to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper and serve hot.

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