Though it may seem like Sylvester the Cat from Looney Tunes invented the word succotash with his catch phrase “sufferin’ succotash,” the vegetable dish actually comes from a pre-TV place.
Way pre-TV, in fact. The Narragansett Native American word “msíckquatash,” meaning boiled corn kernels, is the origin of the dish that today describes not just corn kernels (no longer boiled), which still form the base of succotash, but these days are only the start. As the dish has grown up, from colonial American tables to our frying pans, it has come to feature seasonal vegetables that grow alongside corn in the summer, like beans, zucchini, tomatoes, onions, shallots, and herbs.
Fresh-tasting, filling succotash honestly stands up pretty well as a vegetarian main course, especially if you add protein-packed beans like edamame or fava. In this recipe though, we pair the succotash with quickly sautéed cod filets, whose rich flaky texture is wonderful with every bite of succotash. To make sure the cod gets crispy and golden, we dip it in rice flour, a light coating that ensures that the cod is completely dry when it hits the pan–that creates the crisp exterior.
The last extraordinary part of this recipe? Pickled grape slices, sweet, cool, and surprising on top of the fish filet.
You can get the full recipe for this colorful dinner over on our recipe card for Cod with Pickled Grapes and Summer Succotash. We’ll deliver all the ingredients you need to make it if you sign up by tomorrow.
We’re happy to be participating in Food Network’s Summer Fest, a weekly blog tour of all the incredible produce we’ll be enjoying this summer. This week, the topic is summer corn. You can see the other bloggers’ delicious corny creations by following the links below. (Second only to this succotash, our favorite corn dish is Mexican-style corn, or elote.)
Jeanette’s Healthy Living: Mexican Corn Salad “Esquites”
Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads
