This southern United States favorite is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, "boiled whole kernels of corn."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
Related Content From Cooking Channel
- Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage
- Georgia Rainbow Trout with Butter Bean Succotash
- Pecan Coated Catfish with a Succotash of Butter Beans, Yellow Corn, Black Rice and Fresh Spinach
- Chef Walter Bundy's Surry Sausage and White Corn Succotash
- Sauteed Florida Snapper with Succotash and Lemon-Thyme Butter