succotash

American  

[suhk-uh-tash] / ˈsʌk əˌtæʃ /

noun

1. a cooked dish of kernels of corn mixed with shell beans, especially lima beans, and, often, with green and sweet red peppers.

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succotash British  

/ ˈsʌkəˌtæʃ /

noun

1. a mixture of cooked sweet corn kernels and lima beans, served as a vegetable

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Etymology

Origin of succotash

First recorded in 1745–55, from Narragansett ( English spelling) msíckquatash “boiled whole kernels of corn,” cognate with Eastern Abenaki ( French spelling) mesikoutar; further origin uncertain, perhaps equivalent to Proto-Algonquian mesi⋅nkwete⋅wali (unattested), from mes- “whole”+ -i·nkw- “eye” (hence, “kernel”) + -ete·- “be cooked” + -w- + -ali plural suffix (all morphemes unattested)

Example Sentences

He lives part time in Washington, D.C., where he is culinary director for a third restaurant, Succotash.

From Seattle Times • Apr. 21, 2023

The dessert of the moment is hummingbird cake, slices of which can be had at restaurants as diverse as Hummingbird in Alexandria and Succotash in D.C.

From Washington Post • Oct. 30, 2017

Big Bowl With Spicy Brown Bean, Squash and Corn Succotash: This version of succotash is lima-bean-free, with a kick that is a lively contrast to the sweet corn.

From New York Times • Jul. 4, 2014

Be sure to snap up these favorite recipes for Hoppin' John, Succotash, and Black-Eyed Pea Salad.

From Southern Living • Jun. 9, 2011

When needed for use, soak over night and cook in accordance with recipes for Stewed Corn, Succotash, etc., pages 265, 234, only remembering to allow a longer time.

From Science in the Kitchen. by Kellogg, Mrs. E. E.