One of the most popular sides on grocery lunch buffets across the middle South, this combination is called a succotash in these parts. Usually, nothing more than the three main ingredients—canned kernel corn and (Trappey’s) canned tomatoes with okra—in a 1:2 ratio. Onion is a frequent and welcome addition in home kitchens, but herbs or spices are not only superfluous but irritating. Add just enough water to cover, and reduce to a stew before serving (hot or cold) with cornbread.
