CORN SUCCOTASH
Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 16m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 192 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g
BEST-EVER SUCCOTASH
Think of this classic succotash as a greatest hits list of summer veggies.
Provided by Pam Lolley
Time 30m
Yield Serves 6
Number Of Ingredients 11
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
I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!
Provided by mwynnmathis
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
Provided by Amelia Saltsman
Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- Stir in basil and serve.
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