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Beyond its two staple ingredients, corn and beans, we consider succotash an opportunity to clean out the fridge and use up any summer produce that has yet to meet its fate. It’s a quick, one-skillet dish that works as an accompaniment to any grill-kissed meat or fish (including the hanger steak pictured below), and we often turn it into a main course by adding chunks of crispy bacon and a splash of cream.

Photo: Benjamin Muller

Recipe: Summer Succotash

Yield: 4 servings

Instructions

1.

Preheat a grill to medium and place a No.10 Field Skillet on top (or preheat the skillet on the stovetop over medium heat). Add the oil, garlic, onion, and a pinch of salt and cook, stirring, until the onion is softened, 3 to 4 minutes. Add the pepper and zucchini and cook, stirring, until softened, 2 to 3 minutes. Add the corn and lima beans and cook, stirring, until heated through, 2 to 3 minutes.

2.

Add the butter and stir until melted. Add the tomatoes and basil and stir briefly. Season the succotash to taste with salt and pepper and serve.


Seasoning Rating: Better

Gently sauteing vegetables in oil—whether at the start of a recipe, or in this case, throughout the cooking process—is a great way to add a bit of seasoning to your cast iron skillet.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.