Corn and Okra Succotash with Paprika and Chili is a vibrant and flavorful dish that celebrates the bounty of summer vegetables while infusing them with bold spices and fresh herbs. This succotash is a lively melody of textures and flavors that can stand proudly as the centerpiece of a vegetarian feast or accompany various main courses.
At its heart, this succotash features two stars of the summer garden: fresh, sweet corn and earthy, crisp okra. With its bright sweetness, corn offers a delightful contrast to the okra’s more subtle, grassy notes. When cooked, okra’s unique texture becomes tender yet retains a slight bite, providing an excellent counterpart to the corn’s juicy kernels.
What is succotash?
Succotash is a classic American dish with its origins in Native American cuisine. The name “succotash” comes from the Narragansett word “msickquatash,” which means “boiled whole kernels of corn.” Succotash is traditionally a stew-like dish made mainly from corn and lima beans or other shell beans, often cooked with pieces of meat or other vegetables. Over time, this dish has evolved and now also includes bell peppers, tomatoes, and onions, making it a versatile and beloved side dish in Southern American cooking.
The dish begins with a sauté of diced onions and green bell peppers in extra virgin olive oil. The onions add a depth of flavor, becoming translucent and sweet as they cook, while the bell peppers contribute a mild, fruity warmth that enhances the overall sweetness of the dish. To this aromatic base, minced garlic is added, its pungency mellowing into a sweet aroma that acts as a perfect groundwork for the spices.
Paprika and chili powder are then stirred into the mix, introducing complexity with their smoky, spicy, and slightly piquant flavors. The paprika imparts a vibrant red hue and adds a subtle earthiness, which is beautifully complemented by the mild heat and depth of the chili powder. This spice combination ensures that the succotash has just enough kick to intrigue the palate without overwhelming the natural flavors of the vegetables.
Following the spices, the corn and okra are added to the skillet. This combination is cooked long enough for the vegetables to become tender, allowing the flavors to meld beautifully while maintaining their distinctive textures. Near the end of cooking, fresh, diced tomatoes are folded in, their juiciness bursting into the dish, adding a touch of acidity and a bright, fresh flavor that ties all the components together.
The final flourish comes from a generous sprinkle of freshly chopped basil and a squeeze of lemon juice just before serving. With its peppery yet sweet aroma, the basil adds a fresh, herbaceous note that elevates the dish. At the same time, the lemon juice provides a zesty lift that highlights the natural sweetness of the corn and the freshness of the other vegetables.
Corn and Okra Succotash is more than just a simple vegetable dish; it celebrates texture, color, and flavor. It is visually appealing, with the vivid red tomatoes, the bright green of the okra, and the golden yellow of the corn creating a feast for the eyes. Nutritionally, it is a powerhouse packed with vitamins, fiber, and antioxidants, making it delicious and beneficial for health.
This dish offers a world of culinary possibilities. It can be a hearty side, perfectly complementing a dish like Pan-Fried Haddock. Or, it can take the spotlight in a vegetarian meal, served over grains like quinoa or alongside crusty bread to soak up the rich, flavorful juices. The choice is yours, and whichever way you choose to present it, Corn and Okra Succotash promises to be a delightful addition to any meal, bringing a taste of summer to the table.
Corn and Okra Succotash
Course: SidesCuisine: New AmericanDifficulty: Easy4
servings15
minutes30
minutes45
minutesCorn and Okra Succotash is a colorful and flavorful medley of sweet corn and tender okra, enhanced with smoky paprika and chili powder and finished with a fresh burst of basil and lemon juice.
Ingredients
2 cups 2 fresh corn kernels
2 cups 2 okra, sliced into 1/2″ pieces
1 medium 1 onion, diced
1 medium 1 green bell pepper, diced
3 cloves of 3 garlic, minced
2 large 2 tomatoes, diced
1/4 cup 1/4 basil, freshly chopped
2 tablespoons 2 extra virgin olive oil
1 tablespoon 1 paprika
1/2 teaspoon 1/2 chili powder
1 tablespoon 1 lemon juice, freshly squeezed
to taste, salt and ground black pepper
Directions
- Cook the Onion and Bell Pepper:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper. Sauté until the onion becomes translucent and the bell pepper softens, about 5 minutes. - Add Garlic and Spices:
Stir in the minced garlic, paprika, and chili powder. Cook for about 1 minute until fragrant, ensuring not to burn the garlic. - Incorporate Corn and Okra:
Add the fresh corn kernels and sliced okra to the skillet. Mix well to combine with the spices.
Cook for about 8-10 minutes, occasionally stirring, until the okra is tender but retains some texture. - Add Tomatoes:
Mix in the diced tomatoes and continue to cook for another 5 minutes, allowing the tomatoes to break down slightly and meld with the other vegetables’ flavors. - Season and Finish:
Remove from heat and stir in the freshly squeezed lemon juice and chopped basil. Season the succotash with salt and ground black pepper to taste. - Serve:
Serve the succotash warm as a vibrant, flavorful side dish that pairs well with grilled meats or as a hearty vegetarian main course.