đź“‹ Corn Succotash Recipe
This Corn Succotash is made with frozen lima beans, canned corn and fresh tomatoes, red pepper, thyme, oregano and parsley. It's also healthy, gluten-free and Weight Watchers friendly.
Servings 10 people
Calories 108kcal
Ingredients
- 2 tablespoon butter unsalted
- 1 onion, small, peeled and finely diced
- 1 red pepper chopped
- 3 cloves garlic
- 2 ripe tomatoes (finely chopped) * I use Roma tomatoes
- 2 cups frozen lima beans thawed
- 1 cup gluten-free vegetable soup broth
- 1 tbsp fresh oregano finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 tbsps fresh parsley finely chopped
- 2 cups canned corn drained
Garnish:
- fresh parsley
Instructions
- Heat the butter over medium heat in a medium pot. Add onion and red pepper; cook and stir until the onion is softened. Add the garlic and cook for 1-2 minutes,2 tablespoon butter, 1 onion, small, peeled and finely diced, 1 red pepper, 3 cloves garlic
- Then add the tomatoes and stir in the lima beans, vegetable broth. and fresh herbs.Â2 ripe tomatoes (finely chopped), 2 cups frozen lima beans, 1 cup gluten-free vegetable soup broth, 1 tablespoon fresh oregano, 1 tablespoon fresh thyme, 2 tbsps fresh parsley
- Sautee over medium-low heat for about 15 minutes,2 cups canned corn
- Then add in the corn and cook for an additional 5 minutes. Add salt and pepper to taste (optional). Serve warm. Garnish with fresh parsley, if desired.fresh parsley
Notes
Note: Adapted from Anthony Bourdain's Succotash in his "Appetites" cookbook: The way I honor those who have passed on is by cooking their food. I was a big fan of Anthony Bourdain and deeply saddened when he passed away. And although I don't cook from a lot of cookbooks these days, as I always seem to be developing my own new recipes, I decided one way I could pay homage to him was by sharing a recipe from his cookbook on this blog. And that recipe is Succotash. I guess it's kind of an odd recipe to choose, as it's not like he was known for his Succotash or anything. But he'd probably approve of that, given his appreciation for the obscure.
Expert Recipe Tips:
- Use fresh herbs for the best flavor. Fresh thyme, oregano, and parsley make a big difference in taste and aroma. If using dried herbs, reduce the amount to one-half of what’s called for.
- Don’t overcook the vegetables. Sauté just until tender to keep the corn and peppers crisp and vibrant—overcooking can make the dish mushy.
- Rinse canned corn and beans. This removes excess sodium and gives the dish a fresher flavor.
- Add the corn last. Since corn cooks quickly, adding it at the end keeps it bright and slightly crisp.
- Adjust seasoning before serving. Taste and add extra salt, pepper, or a squeeze of lemon juice just before serving to brighten the flavors.
- Customize the herbs. Try basil, dill, or tarragon for a different twist, or add a pinch of smoked paprika for depth.
- Make it creamy (optional). Stir in a tablespoon of butter or a splash of cream at the end for a richer, southern-style version.
- Turn leftovers into a meal. Mix leftovers with cooked quinoa, rice, or pasta for an easy vegetarian lunch.
- Use what you have. This recipe is forgiving—fresh, frozen, or canned vegetables all work well, making it perfect for any season.
Nutrition
Calories: 108kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 117mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 21.9mg | Calcium: 24mg | Iron: 1.5mg
