Roasted 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.

ROASTED CORN AND BRUSSELS SPROUTS SUCCOTASH

Steps:

• Preheat the oven to 400 degrees F.
• In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

SUCCOTASH WITH SAUSAGE AND SHRIMP

Steps:

• Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
• While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
• Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
• Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
• Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
• As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
• Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.