October 2005
Prune
by Celia Cheng
CREAMED CORN
SUCCOTASH
When I think succotash, Prune always comes to mind. One of Prune’s signature side dishes, this is a slight variation on the original introduced by Native Americans to the New England colonists: Traditionally a mix of green beans and corn. This is the quintessential summer dish, which is when the two main ingredients are in season. Prune’s succotash separates the two into a layer of creamed corn — made with butter and cream, with salt and pepper to season — on the bottom, with the seasonal beans from the Green Market sitting on top in the center of the plate, almost as if for garnish. The balance is just right, with the buttery sweet taste of corn kernels matched with the crisp freshness of the beans. It’s so refreshing, it’s as if I were taking in a little bit of summer with every bite.
