Succotash
Published June 11, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1tablespoon olive oil
- 1medium Vidalia onion, finely chopped
- 1red bell pepper, cored, seeded and finely chopped
- 2teaspoons garlic powder
- 1teaspoon sweet paprika
- 3garlic cloves, minced
- 1pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
- 1pound frozen lima beans, defrosted
- 1pint cherry tomatoes, halved
- 1tablespoon roughly chopped parsley
- Salt and pepper
Nutritional analysis per serving (4 servings)
401 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 14 grams protein; 1032 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
- Step 2
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
Private Notes
Comments
Cooks should definitely add a finely chopped green or red pepper to this, and use red pepper for color. Also a minced serrano or deseeded jalapeno will be welcome. I question the tomatoes, which in this dish have a tendency to dull the texture; some tomato paste would be a good add for flavor and sweetness, but cherry tomatos have too much liquid for a dish that thrives from the starchy texture of the beans and crunch of the corn. Add the peppers and you’ll have a much more satisfying dish.
Substitute edamame for the lima beans -- so tasty!
It’s summer, let the veggie flavors shine! Sweat the onions and red pepper in butter and a tablespoon of bacon fat, add fresh corn and lima beans with some kosher salt and a generous grind of pepper, and sizzle a few minutes until the corn is barely cooked and the limas are hot. The tomatoes, garlic and paprika all unnecessary. Cubed fresh crookneck or pattypan squash are a welcome addition. Happy summer!
Swapped the garlic powder for an equal amount of Tony's creole seasoning because that's what we had on hand - otherwise followed recipe as written. Added a lovely kick and this was a heavenly summer side! Had to stop myself from going back for thirds.
Very nice side dish! I used frozen lima beans and fresh corn and all other items fresh also. I used dill and cilantro which gave it a delicious flavor. Very easy to make and goes with everything! Great for using up some veg leftovers.
Born and raised in WV, my succotash starts with crisping bacon in a Dutch oven, crumbling it, saving most of the grease, boiling 1 lb of frozen baby limas for a few minutes, adding to 1 lb of microwave defosted frozen corn that's been added to the pot, along with hot pepper flakes or diced fresh hot pepper, richly cured ham diced and browned. Cumin, black pepper and a bit of salt. Never tomatoes! Cook covered low and slow to blend limas and corn until starchy!
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