By marcussamuelsson.com | September 1, 2011

Photo: Cyndi Amaya

One of the most popular dishes at Red Rooster Harlem, is our Corn Succotash. This is the kind of dish that has been around forever and can be made in any number of ways. It’s really, in many ways, an open canvas to test out your creativity within certain boundaries. Although the original Red Rooster Corn Succotash is more complex and has its own secrets only found in the Harlem restaurant, this succotash is a simpler rendition of Red Rooster’s version that we’ve shortened to make it easy to make at home. It’s a pretty straight-forward corn succotash with clean and bright flavors and a great way to use all that delicious in-season corn.

To get a taste of the real thing, pay a visit to Red Rooster. But you have to go soon, since this is a seasonal dish that may soon not be available on the menu!

Photo: Cyndi Amaya

  • 2 green tomatoes, sliced 1/4 inch thick
  • 2 to 3 ears of corn, kernels cut loose
  • 2 cups buttermilk
  • 2 tbsp salt
  • 1 tsp paprika, smoked if possible
  • 3 tbsp and 1 tsp white pepper
  • 3 cups flour
  • 1 1/2 cups cornmeal
  • 1 cup fava beans, blanched and sliced in 1/2 inch pieces
  • 1 cup cranberry beans, blanched
  • 1 red bell pepper, roasted
  • 1 tbsp jalapeños, roasted and chopped
  • 1 clove garlic, thinly sliced
  • 1 cup olive oil
  • Salt and fresh ground black pepper, to taste


1. Dip the sliced green tomatoes in a mixture of buttermilk, salt and 1 tsp paprika until thoroughly soaked through.

2. Dip the soaked tomatoes in a mixture of the flour, cornmeal, and 3 tbsp of white pepper and let sit several hours or, if possible, overnight.

3. In a hot pan, fry the tomatoes in 1/2 cup olive oil until crispy and browned.

4. Meanwhile, lightly fry corn kernels in the 1/4 cup of the olive oil until slightly soft and warm to touch. Add fava beans, cranberry beans, roasted bell pepper, jalapenos, and garlic, and saute for about 10-15 minutes. Season to taste.

5. Lay tomatoes in a plate and top with corn mixture. Drizzle with the rest of the olive oil. Season with salt and pepper.

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