Jessica B. Harris’s Summer Succotash
Updated June 8, 2020
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound okra, tops and tails trimmed, cut into ½-inch-thick rounds
- 6large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3½ pounds)
- 2cups freshly cut corn kernels (from about 2 medium ears)
- 1habanero chile, pricked with a fork (optional)
- Salt and ground black pepper, to taste
Nutritional analysis per serving (10 servings)
76 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 552 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for 15 minutes, or until the vegetables are tender and the flavors are well blended. Stir to combine.
- Step 2
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.
Private Notes
Comments
This was a summer dish I grew up on in South Carolina. My mother added onion, butter beans, bay leaf and a little dark roux to give it body. Served over rice, of course.
I grew up on this and still make it (South Carolinian grandparents). Missing from this version are garlic and onions. Also, beans or potatoes are sometimes added, but okra was never omitted.
Hate okra so used zucchini and summer squash instead. Delicious!
Very nice. I halved the recipe and subbed in a chopped poblano for the habanero, but otherwise followed the instructions. When it was done, I let it sit for a bit after the salt and pepper stage, then tasted again. It still needed something … I thought it might be some lemon juice but suddenly decided to toss in several generous dashes of Cholula Green Pepper sauce. Perfect! It added just that bit of acid and kick the dish was missing.
It's very possible that my issue was operator error, but I do not feel this turned out right. It was very watery and heavily "tomatoed". It seemed like the other veggies got lost. Maybe it would be better served over rice (I served this alone as a side) or perhaps I needed to do a better job removing the seeds when I prepared the tomatoes. I used the quantities specified in the recipe and then added arrowroot starch to thicken but overall I'm feeling there was something not right with this dish.
Made something very much like this the other day, but I used green lima beans instead of corn. (Trying to lower my carb intake.) Additionally, I started by frying out some diced bacon and putting the the vegetables in the bacon fat before adding some chicken stock to the mix. Substituting fatback for bacon and leaving out the chicken stock--that's how they did it in rural eastern NC when I was a kid.
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