Thanksgiving Side Dishes: Corn and Edamame Succotash -

Corn and Edamame Succotash is an updated version of what was probably served at the first Thanksgiving.

In today’s Standard-Examiner I shared some recipes for Thanksgiving side dishes from Victoria Topham. I met Victoria when she owned Pinon Market in Salt Lake City. She has since sold it, and started A Petite Feast, as a personal chef.

The Draper RC Willey has a top-of-the-line demo kitchen, and last week Victoria was there making several Thanksgiving dishes, including a stuffed turkey tenderloin, a corn and edamame succotash, and salad made of

Victoria Topham does a cooking demo in the "living kitchen" area filled with top-of-the-line appliances. — *Victoria Topham does a cooking demo in the “living kitchen” area filled with top-of-the-line appliances.*

shaved brussels sprouts.

Here is the succotash recipe. People might be a little turned off by the “succotash” label — those old enough might remember “Sufferin’ Succotash” from the old Warner Bros. cartoons. But the word has a noble heritage.

“Succotash” originated with the Native Americans living in New England at the time of the Pilgrims. The word is derived from the Narragansett term for “broken corn kernels.”

Although there’s no surviving menu of the original Thanksgiving feast, it’s highly likely that succotash was served. It usually consists of sweet corn and beans — most often, lima beans. In fact, succotash was popular during the Great Depression since it was an inexpensive, protein-rich meal.

Topham’s updated version is spiced up with cayenne and Andouille sausage, and the lima beans are switched out for edamame– more trendy, less mushy. You can use a less spicy sausage if you prefer. At home, I made omitted the sausage for a hearty vegetarian dish.

A bonus of this dish is that it doesn’t tie up your oven on Thanksgiving Day — precious real estate with the turkey roasting and pie-baking going on.

Victoria’s recipe is designed for a “small” Thanksgiving gathering. So if you’re having a crowd, I would double or triple the recipe.

CORN AND EDAMAME SUCCOTASH WITH SPICY SAUSAGE

1 tablespoons olive oil

1 pound spicy smoked sausage, chopped (such as Linguica, dry smoked chorizo or Andouille)

1 cup yellow onion, chopped fine

2 teaspoon garlic, minced

¼ cup red bell pepper, chopped

¼ cup green bell pepper, chopped

½ teaspoon cayenne pepper

2 cups frozen white sweet corn, thawed

2 cups frozen shelled edamame, thawed

1 cup grape tomatoes, halved

1 bunch scallions, minced

¼ cup Italian parsley, minced

Salt and pepper

Heat olive oil in a large sauté pan over medium high heat. Sauté chopped sausage until crispy and browned. Pour off all but 2 tablespoons sausage drippings. Add onions and cook until softened. Add garlic, cayenne, corn and edamame. Sauté until flavors are combined and fragrant. Add tomatoes, parsley and scallions. Adjust salt and pepper. Serve warm or at room temperature.

Makes about 6 to 7 1-cup servings.

— Victoria Topham, Petitefeastutah.com

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