Makes 3 servings

Many Southern families have their own versions of succotash, a hearty comfort food that is full of texture and flavor. My mom’s had a sweet and savory flair, while my husband remembers his mom’s succotash being flavored with smoked meat. My variation is the best of both worlds—sweet and savory with a touch of smoke flavor. It will make your taste buds dance!

Ingredients:

1½ cups fresh or frozen corn (about 2 ears of fresh corn)

1 cup frozen lima beans

2 cups water

½ cup frozen okra

½ cup red onion, chopped

½ cup shallots, chopped

½ cup red bell pepper, diced

1 large garlic clove, finely chopped

½ cup cherry tomatoes, halved

1 tablespoon dried basil (or fresh, to taste)

3 tablespoons freshly squeezed lime juice

1½ tablespoons rice vinegar

⅛ teaspoon smoked paprika

1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.
2. If using fresh corn, remove the leaves and silks. Wash off the cobs with running water. Using a serrated knife, cut the kernels off each cob.
3. Place the corn on the lined cookie sheet and roast in the oven for 10-12 minutes, until they’re caramelized and begin to brown but before the kernels begin to harden. Remove from oven and set aside.
4. While the corn is roasting, add lima beans and water to a small saucepan. Bring water to a boil. Reduce to medium heat and cook for 7 minutes. Drain water from lima beans and set aside.
5. Halve the cherry tomatoes and set aside.
6. Chop the onions, shallots, bell peppers, and garlic and add them to a preheated nonstick skillet. Sauté the veggies for 7 minutes on a medium heat, stirring frequently. Add a splash (about 1 tsp) of water to pan if sticking occurs.
7. Add the roasted corn and the cooked lima beans to the pan with the veggies and cook for an additional 5 minutes, stirring frequently and adding a splash of water if needed for sticking. Remove from heat.
8. Add the halved cherry tomatoes, lime juice, rice vinegar, basil, and smoked paprika. Give the dish a thorough stir. Cover pan with lid and allow dish to rest for about 5 minutes. Give another quick stir and serve!

Chef’s note: Roasting the corn intensifies its sweetness.