Succotash - Mixed corn and lima beans
Succotash with Mixed Corn and Lima Beans is a traditional American dish that is both nutritious and flavorful, with a rich history tied to Native American cuisine. This side dish is a colorful medley of sweet corn and buttery lima beans, often cooked together with other vegetables like bell peppers, onions, and tomatoes. The vegetables are sautéed and sometimes lightly seasoned with fresh herbs, creating a sweet and savory blend that complements a wide variety of main courses. Succotash can be enjoyed hot or cold, making it a versatile addition to any meal from casual family dinners to festive holiday tables. Description by ChatGPT.
Embrace the flavors of summer with our Charred Corn and Limelight Summer Succotash, the perfect dish for utilizing your garden's bounty. This recipe, crafted by Kellie Hemmerly of The Suburban Soapbox, transforms simple summer vegetables into a vibrant, fresh, and hearty side. Ideal for backyard barbecues or a family dinner, this succotash is sure to convert even self-proclaimed lima bean skeptics into fans.
### Ingredients:
- 4 ears of fresh corn (or frozen corn if fresh is not available)
- 1 cup of lima beans (fresh preferred, or frozen if out of season)
- 1 large zucchini, diced
- 1 medium onion, diced
- 2 tomatoes, diced
- 1 bell pepper, any color, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 green onions, thinly sliced
- Fresh basil, for garnish
- Freshly grated Parmesan cheese, for garnish
- Salt and pepper, to taste
- Smoked paprika (optional)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Equipment: Knife, cutting board, grill or stovetop skillet, serving platter
### Instructions:
1. Begin by preparing your grill (or heat your stovetop to medium heat) and cook the ears of corn until they have a nice char, about 10 minutes. Allow them to cool slightly, then slice the kernels off the cob and set aside in a bowl.
2. Heat the olive oil in a large skillet over medium heat. Saute the diced onion until slightly softened, which should take about 2-3 minutes.
3. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
4. Toss in the diced zucchini and bell pepper and continue cooking for 2-3 more minutes, stirring occasionally.
5. Now, stir in the lima beans and charred corn, cooking the mixture for another 1-2 minutes, just to combine and warm through.
6. Finally, fold in the diced tomatoes and immediately remove the skillet from the heat to prevent overcooking.
7. Transfer the succotash to the serving platter and spread it out evenly.
8. Sprinkle the succotash with freshly grated Parmesan cheese, then garnish with the sliced green onions and fresh basil. Season with salt, pepper, and smoked paprika to taste if desired.
9. Serve your Charred Corn and Limelight Summer Succotash warm or at room temperature. This dish can be made up to 3 days in advance. Just add the green onions and basil prior to serving for maximum freshness.
Cooking Tips:
- When slicing corn off the cob, use a bundt pan to keep kernels contained.
- Always make sure to stabilize the cob by creating a flat end to prevent it from rolling.
- Substitute lima beans with edamame if preferred; they offer a similar texture with a different flavor.
Remember, this recipe and so much more can be found on Kellie Hemmerly's YouTube channel at https://www.youtube.com/@TheSuburbanSoapbox. Enjoy her take on this classic dish and make sure to subscribe for a plethora of easy, delectable recipes!
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