This is a rich and delicious way to get your children to eat their veggies. Best made in summer when everything is at its prime, succotash is a wonderful side dish at a barbecue or picnic alongside a grilled steak or half a chicken.


  • 3 tablespoons corn oil
  • 3 cups fresh corn kernels (or thawed frozen)
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1 teaspoon ground coriander
  • Salt
  • Freshly ground black pepper
  • 1/2 cup small-dice red onion
  • 1/2 cup small-dice carrots
  • 1/2 cup fresh English peas
  • 1/2 cup small-dice red bell pepper
  • 1/2 cup small-dice yellow bell pepper
  • 2 teaspoons chopped fresh thyme


Heat 1 tablespoon of the corn oil in a medium saucepan over medium heat. Add 2 cups of the corn along with the shallots and garlic and cook, stirring occasionally, for 4 minutes. Stir in the heavy cream and coriander and bring to a boil. Lower the heat and cook at a bare simmer for 7 minutes, or until thickened.

Remove from the heat and pour into a blender, Holding the lid down with a folded kitchen towel to prevent a steam explosion, process to a smooth puree.

Scrape the corn cream into a clean saucepan and season to taste with salt and black pepper. Set aside and keep warm.

Heat the remaining 2 tablespoons corn oil in a large saute pan over medium heat, Add the remaining 1 cup corn along with the onion, carrots, peas, red and yellow bell pepper, and thyme and cook, stirring frequently, for 4 minutes, or until the vegetables are just tender.

Stir in 1 cup of the reserved corn cream. Taste and, if necessary, add additional salt and black pepper. Bring to a simmer and simmer for 4 minutes.

Serve as is, or as directed in a specific recipe,

Serves 4 to 6

Print this recipe

Submitted 4/23/14.
Source: The Texas Food Bible: From Legendary Dishes to New Classics by Dean Fearing
Submitted By: b smith

Sweet Corn Cream Succotash