Modern Succotash with Poblano, Bacon, and Cilantro
Why This Recipe Works
When most people think of succotash, a mix of frozen corn and lima beans drowned in a flavor-deadening cream sauce comes to mind. We wanted a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob were the only option for this dish. For the beans, we used canned pinto beans instead of limas as they were superquick and had a creamy consistency and pleasant mild flavor. Some of the canning liquid from the beans created a “sauce” that bound the succotash’s ingredients together, creating a dish with a cohesive texture.