Name: Twinkle Light Succotash
Yield: 4 to 6 servings
Cuisine: American
Ingredients: ¼ cup [5 g] minced flat-leaf parsley; ¼ cup [35 g] chopped bell pepper, red or green; 2 garlic cloves, minced; 3 cups [435 g] fresh sweet corn kernels; 3 Tbsp unsalted butter; ½ cup [65 g] chopped Conecuh sausage; 1 cup [150 g] pickled okra, cut into ½ in [12 mm] rounds; 1 cup [150 g] halved cherry tomatoes; 1 cup [150 g] chopped onion; 1 heirloom tomato, sliced into ¼ in [6 mm] rounds (optional); ¼ cup [35 g] chopped celery; ¼ cup [25 g] chiffonade green onion; Salt; ½ tsp Old Bay seasoning; 2 cups [290 g] baby lima beans, fresh or frozen

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Southern Grit

By Kelsey Barnard Clark

Published 2021

About

I always pictured my future as a house. A crowded table on the porch with lights dripping from big magnolia trees was part of the vision. So before we even changed the locks on our new house, during naptime I was up on a ladder, hanging twinkle lights above the patio. We had a two-week-old baby, and Deavours thought I was crazy—I can’t say I disagreed. But on that first official night in the new house, under those twinkling lights, we ate grilled steak and corn on plates and silverware rumm