Summer Bean & Corn Succotash with Rosemary & Sage

Hearty, fresh, and packed with farm goodness, this succotash is a vibrant celebration of summer’s best beans and fresh corn. The fragrant rosemary and sage add just the right hint of earthiness to elevate this rustic side to star status.

Serving Size: 4 side servings

Ingredients

- 2 cups fresh green beans, trimmed and cut into 1-inch pieces
- 2 ears fresh corn, kernels cut off (about 1 ½ cups)
- 1 medium potato, peeled and rough chopped (about 1 cup)
- 1 teaspoon fresh sage, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
- 1 tablespoons olive oil
- 2 tablespoons butter
- Salt & pepper, liberal but to taste

Instructions

1. Place diced potato in boiling salted water and cook until tender, about 8 minutes. Drain and set aside.

2. Heat olive oil and 1 TB butter in a large skillet over medium heat. Add rosemary and sage and cook for 1 minute until fragrant.

3. Add green beans and corn kernels to the skillet; sauté until tender and slightly caramelized, about 6-8 minutes.

4. Stir in cooked potatoes, add remaining butter, and season with salt and pepper. Heat through and serve warm.

Wine Pairing

A medium-bodied Chardonnay with subtle oak or an herbal Vermentino highlights the earthy herbs and sweet corn flavors.