Southern-style Okra Succotash

Name: Southern-style Okra Succotash
Cuisine: American
Ingredients: ½ teaspoon ground paprika; ½ teaspoon dried thyme; 1½ teaspoons lemon juice; ½ teaspoon ground cumin; ½ red pepper, cut into small dice; 4 spring onions, shredded; ½ garlic clove, crushed; ½ green pepper, cut into small dice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 corn on the cob, husks removed; 50 g (2 oz) unsalted butter; 350 g (12 oz) small okra, trimmed

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

4 corn on the cob, husks removed
50 g (2 oz) unsalted butter

Americas
United States
Main course
Vegan
Gluten-free

Method

A favourite in the Deep South, succotash is a stew of sweetcorn, lima beans (similar to butterbeans) and, sometimes, peppers. My version includes okra (also known as ladies fingers), another popular ingredient in the South, and is pepped up with some delicate spices. The name succotash is taken from the Naragansett Indian word msickquatash, meaning boiled whole corn kernels.

Using a sma