You've probably heard Sylvester exclaim, "Sufferin' Succotash!", but did you know that succotash is a food? Despite the fact that succotash gained popularity during the Great Depression, when Americans could afford few vegetables, this dish remains a tasty treat and a staple of American Thanksgiving cooking in many states.
4 tablespoons butter, plus more at the end, if desired
1 tablespoon olive oil
1 small onion, finely chopped
5 ears of corn, with kernels stripped from the cobs, or 1 large can of corn kernels
Salt & pepper, to taste
1 1/2 cups peas, either in pods (with pods chopped into small chunks) or out of pods. Frozen peas work fine during the winter time.
Grated zest of 1 lemon
1 small bell pepper (any colour), chopped
1/3 cup white wine
1/4 cup heavy cream
1 1/2 tablespoons parsley, chopped
Melt butter in the oil in a large frying pan, over medium heat. When the butter begins to foam, add the onion and cook for 1 minute. Add the corn and season it with salt and pepper. Increase the heat to medium-high, and cook until the corn is lightly browned, 5 to 8 minutes.
Add in the peas, lemon zest and pepper.
Pour in the wine and let it cook for 30 seconds. Add the cream. Taste and adjust seasoning. Stir in the parsley, and more butter if you like. Serve warm, as a side dish.
Recipe adapted from Food 52.