Corn Succotash. Corn Succotash is side dish that's perfect for the summer season. You can alter it with any vegetables you'd like and you can even leave it completely raw if you'd like (I like swapping cucumber for zucchini. Sweet Corn Succotash can be made with fresh, frozen and even leftover corn from your refrigerator!
Corn Succotash – Dinner, then Dessert. Corn Succotash is the perfect summer side dish made with freshly grilled corn, zucchini, grape tomatoes, red bell peppers, lima beans and red onion. This is a basic succotash made with fresh corn and lima beans along with heavy cream and seasonings. You can have Corn Succotash using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Corn Succotash
- It’s 1 packages of Frozen corn.
- Prepare 1/2 of Orange bell pepper, diced.
- Prepare 1/2 of Red bell pepper, diced.
- Prepare 1/2 of Red onion, diced.
- Prepare 1/2 cup of Cilantro, chopped.
- Prepare 2 tbsp of Butter.
- It’s 1 of Salt and pepper to taste.
Keep it simple or try one of the variations. Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides. Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent.
Corn Succotash instructions
- 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 :).
Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet. Herbed Corn & Edamame Succotash. this link is to an external site that may or may not meet accessibility guidelines. In a hot cast iron skillet on high heat, add corn, red pepper, green pepper, onion, and cumin. I made this succotash a few weeks ago at home with what I call "pretty-good" local Texas corn. It's the kind of that I don't feel guilty mixing with other things… crunchy colorful vegetables, spicy jalapeños.