“Sufferin’ succotash!” Raise your hand if you grew up with Looney Tunes on Saturday mornings. I’m guessing that these days there are more people familiar with Sylvester the cat’s oft-uttered exclamation than there are those who have actually tried the dish. If you are unfamiliar with succotash, according to the The Story of Corn by Betty Fussell, the word “succotash” is derived from a Narragansett indian word for “boiled corn kernels”. And indeed, corn is the central ingredient in this dish. Usually succotash is a combination of corn and lima beans. But if you make it in the late spring, when the first corn comes into the market, and fresh fava beans are on sale, you can make a spring version of this classic recipe that’s terrific.

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