Sweet corn summer vegetable succotash from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 125) by Sarah Grueneberg and Kate Heddings

  • thyme
  • lemons
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute frozen beans or dried black-eyed peas for shell beans. See recipe for shell bean suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soft polenta with crème fraîche and Parm

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen beans or dried black-eyed peas for shell beans. See recipe for shell bean suggestions.

  • VineTomato on August 11, 2025

    This is really delicious and would make a great late summer dish when the evenings are drawing in and there is a chill in the air. I made this just at the start of another heatwave but it was still great. The creamy corn stock is the star of the show, and everything comes together beautifully. I used butternut in place of summer squash which I didn't end up loving. Next time and just for personal preference I might up the shell beans and keep the corn and tomato as the main veg ... possibly with the green beans if I need to up my number of veggies in the week I cook it. Yum. First recipe from this book a success, I look forward to making more.

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