This succotash is excellent with grilled halibut, Achiote-Marinated Chicken Breasts, or, my favorite, rabbit, so it's a handy one to have for the summer season.
1 to 1 1/2 cups green and/or yellow wax beans,
trimmed and cut on the diagonal into 1-inch pieces
2 tablespoons extra virgin olive oil
1 tablespoon butter
3/4 cup minced scallions, white and light green parts only, or thinly sliced sweet onions
1 zucchini, diced
1 yellow or orange bell pepper, roasted, peeled, seeded, and diced
1 1/2 cups fresh corn kernels
3/4 cup corn stock, chicken stock, or fish stock
1/4 cup heavy whipping cream
Salt and freshly cracked black pepper
The testers split down the middle on this recipe—half took our lead and made their own corn stock, and they raved about the dish, while the other half used chicken stock instead and will never know what they missed. If you’re going to make the corn stock, be sure you use fresh, juicy, in-season corn, or it won’t be worth the work.
Blanch the beans in boiling salted water for 5 to 7 minutes until crisp-tender. Drain and run under cold water to stop the cooking.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the scallions and cook gently
for 1 minute, until slightly soft. Add the zucchini, pepper, and corn kernels and cook for 3 minutes, stirring frequently. Stir in the beans, corn stock, and cream and simmer for 2 to 3 minutes, until the liquid is reduced to a thick, creamy consistency. Season to taste with salt and pepper and serve.