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The word succotash comes from a Narragansett Indian word meaning, "boiled whole kernels of corn". The heat in this version can be adjusted, depending on the type of chili used.

  • 6 ears fresh corn
  • ¼ cup butter, margarine or vegetable oil
  • 1 cup finely diced onion
  • 2 cups of cooked Beans
  • 2 Poblano chilies, roasted, peeled and finely diced
  • 1 medium zucchini, finely diced
  • 1 cup water
  • Salt and pepper to taste

Prepare beans according to package directions.

Cut corn kernels off cobs. Heat butter, margarine or oil; sauté onion over low heat until translucent. Add corn. Cook 5 minutes over low heat. Add Poblano chilies, zucchini and water. Cook for 15 minutes or until water is absorbed; stirring occasionally. (Corn will caramelize slightly). Season with salt and pepper. Makes 8 servings.