Mama Ninas Corn 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.

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

SUCCOTASH

Steps:

• Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
• Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
• Stir tomatoes into lima beans and add corn; cook 10 minutes more.