Three Sisters Succotash with Chefs Elizabeth Ronzetti and Adam Kopels of 18 Bay Restaurant
Chefs Elizabeth and Adam own and operate 18 Bay Restaurant on Shelter Island. Join them as they demo how to cook with beans, corn and squash, known as the Three Sisters, a traditional plantings of First Nations people in the northeast.
8 Bay’s Three Sisters Succotash
Ingredients
- 6 ears local corn
- 2 cups yellow wax beans or string beans, ends trimmed, cut into 1 1/2 inch pieces*
- Large butternut squash, diced into 1 inch cubes*
- 2 shallots minced
- 1 bunch thyme picked and light chopped
- 4 tablespoons high quality extra virgin olive oil (this is a good occasion to use the good stuff)
- Crushed red pepper and salt
Method
Cut kernels off of 4 ears of corn off the cob. In a separate bowl grate kernels from the remaining 2 ears of corn using a box grater, creating a milky pulp.
Add 2 tablespoons of oil to a large saute pan on medium heat. Add the cubed squash and cook on medium heat stirring occasionally, until starting to soften and browning on the sides. Then add the cut corn, stirring and cooking until the corn is bright yellow and aromatic. Add shallot and thyme to the pan, followed by beans and salt and crushed red pepper
When the shallots are translucent and the thyme brighter and aromatic add the grated corn. Stirring and folding the grated corn pulp is key to the texture. Don’t let the mixture settle and stick to the bottom of the pan.
As soon as the mixture is warmed through, remove from the heat and swirl in the remaining 2 tablespoons of olive oil, retaining the fresh corn flavor.
This can be served as a side dish with meat or fish or as a vegetarian option.
This can also be baked in a buttered casserole dish and topped with cheese as a side dish.
*The squash and bean components of the recipe can be changed to reflect the season and availability.
ENJOY!