Succotash

Nutrition:

Ingredients:

2 Tbsp Extra-Virgin Olive Oil 

4 ears Sweet Corn (about 3 cups frozen)

1 Tablespoon Fine Salt

1/2  White Onion 

1 Poblano Pepper 

1  Bell pepper

1 Medium Jalapeno (raked and chopped) 

2 cloves Garlic (pressed or minced) 

2 Cups Lima Beans (Thawed in cold water)

2 Tablespoons Butter

Ground Black Pepper (to taste) 

Pinch of Cayenne (For Spice) 

¼ Cup Fresh Chopped Basil 

2 Tablespoons Chopped Green Onion

Sea Salt or Kosher Salt (to taste)

Method:

1. Heat the olive oil on medium-high in a large saute pan over high heat.

2. Add the corn and 1/2 teaspoon of the salt to the pan and cook, stirring every minute, until golden on the edges (about 5 to 7 minutes).

3. Lower the heat to medium-low and add the onion, minced poblano, minced bell pepper, minced jalapeno, and remaining ½ teaspoon of salt.

4. Stir to combine, scraping the bottom of the saute pan as much as possible.

5. Saute the onion until tender and translucent (about 5 to 8 minutes).

6. Add the minced garlic to the pan and stir to combine.

7. Saute until fragrant (about 30 seconds).

8. Add the lima beans to the sauteed vegetables and cook until cooked through (about 2 minutes).

9. Heat the butter in the pan and cook over medium heat until it is mostly melted. Take the pan off the heat and let it cool for about 5 minutes. 

10. Taste and season with black pepper and a small pinch cayenne for a more spicy kick. Add about half of the basil and set aside the rest.

11. Transfer succotash onto a serving plate if desired. Sprinkle with the rest of the basil and top with the remaining green onion. Sprinkle a few more butter pats and sprinkle lightly with flaky or kosher salt before serving.

This dish can be enjoyed within 2-3 hours after cooking, but it can keep well in a refrigerator, covered for 3-4 days.

Succotash is a known Native American cuisine. This succotash recipe is full of flavor with corn, lima beans, peppers, basil, and butter. Enjoy soon after cooking. Succotash recipe makes 6 side servings.