This is a basic succotash made with fresh corn and lima beans along with heavy cream and seasonings.
Keep it simple or try one of the variations.
Herbed Corn & Edamame Succotash. this link is to an external site that may or may not meet accessibility guidelines.
Ingredients of Corn Succotash
- Prepare 1 packages of Frozen corn.
- Prepare 1/2 of Orange bell pepper, diced.
- Prepare 1/2 of Red bell pepper, diced.
- It's 1/2 of Red onion, diced.
- It's 1/2 cup of Cilantro, chopped.
- Prepare 2 tbsp of Butter.
- Prepare 1 of Salt and pepper to taste.
Corn Succotash step by step
- In a sautee pan, melt the butter and sautee the onion and bell peppers until softened, about 3 minutes.
- Add the corn, (fresh or frozen) and cook through.
- Once everything is cooked through, add the cilantro and seasonings. Cook until the cilantro is wilted.
- That's basically it, serve warm :).
Shrimp-and-Corn Succotash. this link is to an external site that may or may not meet accessibility guidelines. Summer Corn Succotash, not only incredibly delicious, but kind of fun to say too. This succotash is loaded with fiber, plant-based protein, minerals, B vitamins, antioxidants, phytonutrients, vitamin C. You see, succotash is essentially boiled corn and shell beans (in fact, the word "succotash" comes from a Narragansett Indian word for boiled corn.) To cook quinoa, you have to boil it. Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet.
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