Corn And Pepper Succotash Recipes

CORN SUCCOTASH

Steps:

• Before getting started, prep all vegetables.
• Cut cherry tomatoes in half length wise.
• Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
• Dice red onion into small pieces.
• Melt down 2 tablespoons butter into a large skillet on medium-high heat.
• Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
• Season well with salt and pepper (its best to be generous). Give pan a stir.
• Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
• Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
• Once warm and crisp tender, turn off heat.
• Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
• Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
• Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.

BEST-EVER SUCCOTASH

Steps:

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

MAMA NINA'S CORN SUCCOTASH

Steps:

• Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
• Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

CORN AND PEPPER SUCCOTASH

Steps:

• Saute pepper and garlic in butter.
• Add the remaining ingredients, cover and simmer 7-10 minutes.

CORN AND CHILE SUCCOTASH

Steps:

• Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• In a large skillet (that you have a lid for), heat oil over medium-high heat.
• Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• Pour frozen corn into skillet. Stir as much as possible and then cover.
• Cook covered for about 3 to 5 minutes.
• Stir corn mixture. Corn should be thawed at this point.
• Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
• When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• Season with salt, pepper, garlic powder and dried cilantro.
• Serve and enjoy!