Margaret’s Succotash

Instructions

Combine all ingredients and cover them with water.

Bring to a boil.

Turn down heat and let simmer for 20 minutes.

Ingredients

  • 6 ears corn, kernels removed (about 3 cups)
  • 2 bags frozen lima beans
  • 1 small sweet onion, chopped finely
  • 1 cube ham or chicken bouillon
  • 2 cups water
  • 2 tablespoons butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh dill or thyme leaves

Instructions

Combine all ingredients and cover them with water.

Bring to a boil.

Turn down heat and let simmer for 20 minutes.

Margaret’s Succotash

Succotash is a dish created by Native Americans centuries ago and celebrated on their tables ever since. One good thing about succotash is that it can be prepared different ways. Margaret takes great pride in her family recipes, and she is excited to share her version with you.

First, shuck and cut the corn. This is the most tedious part of the recipe, but Margaret has a great tip: “If you have a smaller bowl, put it upside-down in your bigger bowl. Stand the corn upright on the smaller bowl and slice downward, keeping all the kernels in the bowl.”

Succotash can be made in countless ways. Margaret’s recipe calls for dill and thyme, which give the dish a fresh and inviting kick.

There you have it: a classic Native American dish done Margaret’s way. There is something magical about a recipe this simple that has such a rich and storied history. A dish that can bring us to the table together to share our cultures and celebrate one another.