This year, in our house, we're cooking our version of Suzanne Goin's
succotash. Of course Suzanne Goin doesn't call it succotash; in her
book Sunday Suppers at Luques, she calls it sweet corn, green cabbage
and bacon. We call it succotash because we throw in some lima beans
and way more butter:
Cut 6 thick slices of bacon into small pieces and cook in a casserole
until crispy. Remove and drain. Melt 1 stick of butter in the
remaining bacon grease and add 1 sliced onion and some salt and
pepper. Saute for a few minutes, then add half a small green cabbage,
sliced, and cook until wilted. Add 2 packages of cooked frozen lima
beans and 2 packages of frozen corn. Cook about 5 minutes, stirring,
till the corn is done. You can do this in advance. Reheat gently
and add the bacon bits.
(Of course you might be able to get fresh corn, in which case feel free to overreach.)
Nora Ephron