Inspired by the classic American succotash, this version takes a bright, modern turn with the bold, sun-kissed flavors of the Southwest. Instead of simmering, Chef Andrew Cohen gives the vegetables a quick sauté, preserving their freshness, crunch, and natural sweetness. Snap beans stand in for traditional limas, and layers of onion, bell pepper, corn, and aromatic spices build a colorful, satisfying side dish with just the right touch of heat and zest.
It’s a recipe that rewards careful prep and quick cooking—perfect for honing knife skills ahead of time and bringing everything together in minutes. Save those corn cobs for corn stock, and you’ll have a delicious foundation for your next soup or sauce.
INGREDIENTS:
8-10 ounces green flat beans such as Scarlet Runners or Romano, trimmed and sliced into 1/4 inch pieces
2 ears corn, kernels cut from the cobs
1 medium to small brown onion, peeled and cut into fine dice (1/4 inch)
1 green bell pepper, cut into fine dice
1 red bell pepper, cut into fine dice
2 cloves garlic, peeled, de-germed, and minced
Oil as needed
Salt and pepper to taste
1 tablespoon each coriander seed and cumin seed, ground
1/2 tablespoon each dried oregano and thyme
Water or corn stock if needed
Optional Add-Ins
1 jalapeño pepper, seeded and finely diced
½ cup chopped fresh cilantro
Juice of 1 lime
METHOD:
Heat a large (12-inch) sauté pan over medium-high heat. Add enough oil to coat the surface generously. When the oil shimmers, add the beans and toss to coat. Cook for 2–3 minutes, stirring occasionally, until lightly caramelized.
Reduce the heat to medium. Push the beans to the sides of the pan and add the onion to the center. Cook, stirring frequently, until translucent and just softened, about 2 minutes.
Make space in the pan again, add a bit more oil if needed, and add the green and red bell peppers. Let them blister undisturbed for about 1 minute, then toss everything together. Season lightly with salt and pepper, and sprinkle in half the spices. Toss to combine.
Create a small well in the center, add a few drops of oil, and stir in the garlic. Cook 30–60 seconds, just until fragrant, then mix throughout.
Stir in the corn kernels and cook for 2–3 minutes until heated through and bright yellow. Taste and adjust seasoning, adding the remaining spices as desired. If the vegetables begin to stick, deglaze the pan with a few tablespoons of water or corn stock.
For a spicier, brighter dish, stir in diced jalapeño and cilantro just before removing from the heat. Drizzle with lime juice, toss to coat, and taste for seasoning.
Serve warm as a side dish or spooned over grains. Leftovers freeze well and make a great addition to scrambled eggs or tacos.
CHEF NOTES:
This dish can easily be varied.
- Use scallions or red onions instead of brown, or use a mix.
- Use different colored peppers, and add more chili. Use different beans, even adding in shelling beans.
- Try canned black beans for a very colorful contrast, just be sure to rinse the black beans well or you wind up with an unpleasant gray dish.
- Use mint instead of cilantro, or basil.
- The leftovers freeze well, and I like to use them in scrambled eggs with tortilla chips and cheese, and avocado.
YIELD: Serves 4-6
SOURCE: Chef Andrew E Cohen
