Succotash

UCCOTASH IS AN ALL-AMERICAN SIDE DISH that’s just about as homegrown as it gets. This concoction of corn and beans has Native American roots, and 17th-century colonists learned to appreciate this dish for its inexpensive sustenance any time of year. Made with fresh corn in the summer or dried corn in the winter, the Narragansett term meant “boiled kernels of corn” and referred to cooking a pot of corn and adding additional ingredients to it, such as beans, other vegetables, and even meat or fish. Historians believe this staple in the indigenous people’s cuisine might have been served at the first Thanksgiving gathering, but nowadays, it’s more commonly served as a summer side. Although succotash has evolved since Native Americans