Succotash is a native stew made from fresh corn. It was always served at the Green Corn Festival by the Seneca Indians (see Green Corn Festival article under Seasonal). Corn was one of the Three Sisters: Corn, Squash and Beans. These were the staple foods of the tribes of the Iroquois Confederacy which lived in New York State, part of Canada and Pennsylvania. Fresh milky new corn called Green Corn was used. The kernels were scraped off the cobs, and the milky juice was added to the soup. Bear or deer meat, and fresh vegetables, especially beans and squash, were the other ingredients. The following is a modern vegetarian version of the recipe.

Succotash

6 ears fresh corn

6 cups water

1/2 teaspoon salt

1 onion

2 teaspoons oil

2 cups fresh green beans

1 small summer squash (yellow crookneck, zucchini)

1 teaspoon soy sauce

Fresh or dried herbs to taste (basil, dill, summer savory)

Cut corn off cob and set aside kernels. Simmer corn cobs and corn milk in water and salt for 20 minutes. In the meantime slice beans and squash. Dice onion and saute in oil. After removing cobs from the simmering stock, add onion, soy sauce, herbs, corn, squash and beans. Simmer 45-60 minutes, until most of the liquid is absorbed and the consistency is like stew.