Corn and snap bean succotash with basil and jalapeño from Deep Run Roots: Stories and Recipes from My Corner of the South (page 229) by Vivian Howard

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Notes about this recipe

  • MelMM on February 03, 2019

    7-16-2017 Very nice dish, similar to the cilantro-lime corn, but if you have green beans on hand, this is a great way to incorporate them. Once again the reduced corn stock plus the butter make for a sauce slightly reminiscent of creamed corn, but nowhere near as cloying. And the ginger and herbs make for a bright note that complements the sweet corn nicely.

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