Jessica B. Harris’s Summer Succotash

Makes: 8 to 10 servings
Time: About 30 minutes
From: Jessica B. Harris, adapted by Nicole Taylor, NYT Cooking

The food historian and writer Jessica B. Harris wrote a whole cookbook, “The Martha’s Vineyard Table” (Chronicle Books, 2013), paying tribute to the Massachusetts resort island where lobsters, oysters and farm-fresh vegetables are abundant. This dish is ideal for summer, when the tomatoes are overflowing. Dr. Harris loves to use okra in the place of beans, which are often an ingredient in succotash dishes. If you can’t find a habanero chile but still want to add heat, a small jalapeño will work. —Nicole Taylor

Ingredients

1pound okra, tops and tails trimmed, cut into ½-inch-thick rounds
6large, ripe tomatoes, peeled, seeded and coarsely chopped (about 3 ½ pounds)
2cups freshly cut corn kernels (from about 2 medium ears)
1habanero chile, pricked with a fork (optional)
Salt and ground black pepper, to taste

Method

Combine okra and 1 cup water in a medium saucepan. Add tomatoes, corn and habanero, if using, and place over medium heat. Do not stir. Bring to a boil, then lower the heat to simmer. Cover and cook for , or until the vegetables are tender and the flavors are well blended. Stir to combine.
If you used the chile, remove it from the pan when the dish has reached the desired spiciness. Season with salt and pepper, and serve hot.