About the Recipe
This succotash recipe has some jalapeños for kick, plus fresh summer corn, lima beans, and okra. It's a classic side dish for summer.
Ingredients
1/4 lb prosciutto
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz.) package frozen baby lima beans, thawed
½ lb. okra, cut into ⅓"-thick slices
¾ lb. cherry tomatoes (1 pint), halved
2 Tbsp. cider vinegar, or to taste
¼ cup chopped fresh basil
Preparation
Cook prosciutto briefly in a large skillet over moderate heat for a slight crisp.
Add one tablespoon olive oil to pan. Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
Serve succotash with prosciutto crumbled over.