Corn Succotash Recipe
Easy corn succotash with green beans and bell peppers. Budget-friendly, vegetarian, pairs with everything!
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Servings: 6
Ingredients
- 2 tablespoons olive oil
- ½ cup red onion diced
- 1 tablespoon minced garlic
- 3 cups fresh or frozen corn
- 2 cups frozen Lima beans thawed
- 2 cups green beans fresh or frozen, cut
- 1 medium red bell pepper seeded, diced
- 1 pint cherry tomatoes halved
- 2 tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large saute pan and cook the onion, garlic, corn, green beans and lima beans for 5 minutes.
- Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook for another 2 to 3 minutes.
- Remove from the heat and top with parsley.
- Enjoy.
Notes
- Use yellow, orange, or red bell peppers for sweetness. Green peppers are too bitter.
- Don't use canned green beans - they're too mushy. Fresh or frozen work best.
- Thaw frozen corn completely and drain excess water before adding.
- Use fresh garlic if possible. The flavor is more intense.
- Add bacon or ham for non-vegetarian version.
- Toss in squash, carrots, cauliflower, or jalapeños for more veggies and heat.
- Add heavy cream for a creamier sauce.
- Top with cheddar and bake to make it a casserole.
- Make Louisiana-style with Cajun seasoning and andouille sausage.
- Add sliced okra for Southern-style succotash.
Nutrition
Serving: 1 | Calories: 261kcal | Carbohydrates: 39g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 460mg | Potassium: 748mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1879IU | Vitamin C: 60mg | Calcium: 56mg | Iron: 3mg
