Corn Succotash

Corn Succotash

[photo: unknown]

Our family ate a lot of veggies growing up, many that we grew in our own garden and lots of others that came from local farms. I really enjoy fresh sweet corn, and especially for this recipe I like using a mix of white and yellow corn. One of the veggies that I never liked much was Lima beans (there’s a story about my sitting up late into the night at the dinner table as my parents waited for me to clear my plate of those yucky beans), but my mom always put them in the succotash so for this recipe I listed it with the Lima beans for her. For your own kids that don’t like them, they’d probably love it if you left them out!

Corn Succotash
Serves:       4        Preheat Oven Temp:    N/A

Ingredients List

2 cups fresh or frozen corn kernels-about 3-4 ears
1/2 cup diced red or white onion
1 cup chopped zucchini squash
1 cup Lima beans
1 cup chopped red, green, and/or yellow bell pepper
1 tsp. ground cumin
2 Tb. butter
2 garlic cloves, minced
1/2 cup vegetable or chicken broth
1/8 tsp. hot sauce
1/8 tsp. ground pepper

Step-by-Step

1 Place a large nonstick skillet over high heat.  You can use a spritz of olive oil in the pan.
2 Add corn, peppers, onion, and cumin; sauté 5 minutes.
3 Add the zucchini, Lima beans, butter, and garlic, and sauté an additional minute or two.
4 Reduce heat to medium-high, add broth, hot sauce and black pepper.
5 Cook 3-5 more minutes or until heated through, stirring frequently.

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2 responses to “Corn Succotash

  1. Pingback: Grilled Pork Tenderloin: 20 Expert Recipes that Will Make You a Grilling Superstar!·

  2. Pingback: Grilled Pork Tenderloin | Everyday Family Favorites·

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