Succotash is summer in a bowl. It reminds me of when I had braces and my mom cut my corn off the cob for me. But even off the cob, the corn's just-barely-charred-on-the-barbecue taste was still there. This version of Southern succotash is simple to make — no charcoal briquettes required— but it gives that delicious charred taste, thanks to the cast iron skillet.
Southern iron skillet succotash makes an ideal accompaniment to any dinner or potluck, and because you can buy the seasonal ingredients frozen, you can enjoy it all year round.