• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Sophie Grigson's Succotash

  • Recipe Submitted by on

Category: Greens

 Ingredients List

  • 450 g Frozen sweetcorn kernels or
  • -4 heads of
  • ; corn-on-the-cob
  • 50 g Butter
  • 8 Spring onions; cut into
  • -2.5cm
  • ; lengths
  • Salt and ground black pepper
  • 400 g Cooked lima; flageolet or
  • ; haricot beans
  • 150 ml Double cream
  • 1 Squeeze lemon juice
  • Chopped fresh parsley


If using fresh corn, cut the kernels off the cob straight into a saucepan.

Scrape down the cob, still over the pan, to extract juices. Put frozen
sweetcorn straight into the pan. Add the butter, spring onions, salt and
pepper and 4tbsp water. Cover and cook over a low heat for 15 minutes,
stirring occasionally. Add the beans and cream and simmer uncovered for
5minutes or until cream has reduced to a thick sauce.

Taste and adjust seasoning, adding a squeeze of lemon juice to bring up the
flavour. Sprinkle with a little chopped parsley and serve hot and steaming.

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