Rate this recipe

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

Here is a real Native American dish. Narragansett Indians legendarily taught settlers to mix corn and beans, a dish they called msickquatash (boiled corn kernels). It quickly passed into the mainstream American menu and then into folklore. Now best known from Daffy Duck’s exasperated outcry, “Sufferin’ Succotash, ” this is a drastically underrated heirloom, when the ingredients are treated with respect.


  • cup corn oil
  • 2 cups fresh or defrosted frozen corn kernels
  • 2 cups fresh or defrosted frozen baby limas
  • Salt


  1. Heat the oil in a cast-iron skillet until a pinch of bread tossed in it sizzles.
  2. Stir in the corn and beans. Keep stirring to mix them together. Remove from the heat as soon as the beans have brightened in color and softened just enough to chew easily. If you let them go longer, you will be reminded of pasty lima beans at school.
  3. Toss in salt and serve.


Steam over simmering water in a couscousière or Chinese steamer for a fat-free dish. For a fat-rich dish, toss with 4 rashers of crumbled bacon or ½ cup of chicken skin and cracklings, browned in chicken fat and roughly chopped.

Part of