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Sophie Grigson's Succotash

Yield: 8 servings

Ingredients and directions for this recipe

450 g Frozen sweetcorn kernels or
-4 heads of
; corn-on-the-cob
50 g Butter
8 Spring onions; cut into
-2.5cm
; lengths
Salt and ground black pepper
400 g Cooked lima; flageolet or
; haricot beans
150 ml Double cream
1 Squeeze lemon juice
Chopped fresh parsley

If using fresh corn, cut the kernels off the cob straight into a saucepan.

Scrape down the cob, still over the pan, to extract juices. Put frozen
sweetcorn straight into the pan. Add the butter, spring onions, salt and
pepper and 4tbsp water. Cover and cook over a low heat for 15 minutes,
stirring occasionally. Add the beans and cream and simmer uncovered for
5minutes or until cream has reduced to a thick sauce.

Taste and adjust seasoning, adding a squeeze of lemon juice to bring up the
flavour. Sprinkle with a little chopped parsley and serve hot and steaming.

See also:
Previous recipe Sophia Loren's Saltimbocca
Next recipe Sophie's Chopped Salad

Or try one of these recipes:
Basic Boiled Potatoes
Cranberry Orange Muffins #1