Jessica B. Harris’s Summer Succotash Recipe (2024)

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!

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.

This was my grandmother's signature dish, although, with a little pork (bacon or leftover ham pieces) served over rice. I suspect this is pretty common in the Carolinas, where she was from. to keep the okra from going slimy, after slicing, add to a dish with vinegar or lemon juice, and don't boil, saute. It's a perfect dish when you can get fresh okra, tomatoes and fresh corn.

Any or all of the ones you mentioned. One of the great things about succotash is that it doesn't require a lot of seasoning, but you can add whatever seems right to you and it will be even better. Don't leave out the lima beans.

There up is a HUGE difference between a habanero (100,00-300,000 scovilles) and a jalapeño (2500-5000) scovilles. Use a jalapeño if you are heat averse. Or a little mild canned green chile. I use mild to hot green chile(Aneheim)

Shout out to the other SC comments. I'm an SC girl and succotash was often on the menu, especially in the dog days of Summer. Okra, a must, and butterbeans, a close second. Thanks for this recipe.

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.

This was a bit boring, honestly. We added a touch of cumin at the end which made all the difference in the world!

Heaven on earth definitely part of summertime in the South.

This is delicious. Plenty of heat with the habanero pepper. So simple to make and very tasty on a summer night.

I used canned tomatoes instead fresh ones and that made it more soupy than I imagine it's supposed to be (from the photo). Okra is interesting texture; I've never had it before and I like it! This dish is really good; next time I'll make it right!

Skipped the Habanero. I didn't add the water either and used broad beans instead okra. I use a smashed garlic clove and and a tbs of olive oil to kick it off and finished with 2 tsp Sherry Vinegar and some chopped mint. Delicious.

We use zucchini instead of okra or beans an call it calabacitas. NM green chile, never habanero.

There up is a HUGE difference between a habanero (100,00-300,000 scovilles) and a jalapeño (2500-5000) scovilles. Use a jalapeño if you are heat averse. Or a little mild canned green chile. I use mild to hot green chile(Aneheim)

Will frozen okra and frozen corn work? Our growing season is too late in the Queen City of the Plains to make this with fresh veg for Juneteenth.

This was my grandmother's signature dish, although, with a little pork (bacon or leftover ham pieces) served over rice. I suspect this is pretty common in the Carolinas, where she was from. to keep the okra from going slimy, after slicing, add to a dish with vinegar or lemon juice, and don't boil, saute. It's a perfect dish when you can get fresh okra, tomatoes and fresh corn.

A great way to use okra! I added a some crushed cloves of garlic to the veggie mixture, swapped chicken broth for water and added julienned basil.

This was delicious! I used vegetables from my garden, and then to turn a healthy side into a hefty main, I added 16 oz. of cooked brown crowders. What's more southern than heirloom field peas?

Delicious , attractive, and simple. I served it over trofie pasta (little tolled thingies) with plenty of pepper and it was yummy. I made it about an hour before serving and kept warm on stove. Colors were still bright and vegetables not overcooked.