SoCal Summer Succotash
Healthy,  Personal Chef,  Recipes

SoCal Summer Succotash

I was planning my new summer dinner party menu today and searching for inspiration so I decided to visit the weekly farmers market that comes every Wednesday. With summer pretty much here, I scored some sweet corn and tomatillos as well as some fava beans (insert Silence of the Lambs reference HERE). Because of those fava beans, the first thing that came to mind was succotash. The only two staples that I think make a succotash a succotash are the corn and multiple types of beans, usually butter bean along with some type of black eyed peas, lima beans, fava beans….the bean list goes on and on. The great thing about it is that, aside from having corn and beans, you can pretty much put whatever you like in it and still call it what it is. I wanted to go with some local southern California flavors which, in this case, can also be called Mexican flavors.  Instead of the usual tomato I used tomatillos, black beans replaced the black eyed peas, I added jalapeno, and I finished it with lime, cilantro, and green onion. It can be enjoyed alone or paired with anything as a side dish. I will be using this one as a base for my fish appetizer course on my summer menu. Follow the recipe, switch/remove/add ingredients, or just use it as a guideline. A guideline is all a recipe is anyway. Interpret it however you wish.

SoCal Summer Succotash

Stay Hungry. Learn. Create. Inspire.




SoCal Summer Succotash

2 T Olive oil

2 T Garlic, minced

2 Jalapeno, minced

1 Red bell pepper, small dice

2 Ears Corn, kernels only

3 Tomatillos, medium dice

½ t salt

½ C Fava Beans, shelled

½ C Butter Beans, drained & rinsed

½ C Black Beans, drained & rinsed

1 T Butter

½ bunch Cilantro, finely chopped

3 Green onions, thinly sliced

½ Lime, zested and juice

S&P to taste


Over medium heat, sweat garlic, jalapeno, and red bell pepper in olive oil

Add Corn and cook stirring occasionally for about 3 minutes

Add Tomatillos, ½ t salt, and cook stirring occasionally for about 5 minutes

Add fava beans and cook stirring occasionally for about 3 minutes

Add butter beans, black beans, and butter and cook stirring occasionally for about 1 minute

Finish with cilantro, green onions, lime zest and juice, and season with salt and pepper to taste


Succotash ingredients mise en place

Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.

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