Savor the taste of the South with this Southern Harvest Succotash, a delightful side dish packed with fresh vegetables, bursting with a harmony of flavors and textures.
Spread the corn kernels on a baking sheet and roast in the oven for 10-12 minutes, until caramelized and beginning to brown. Keep a careful eye to avoid hardening the kernels. Remove from the oven and set aside.
3
While the corn is roasting, add lima beans and water to a saucepan. Bring the water to a boil, then reduce to medium heat and cook the lima beans for 7 minutes. Drain the water and set the lima beans aside.
4
Chop the onions, shallots, bell peppers, garlic, and halve the cherry tomatoes. Set aside the cherry tomatoes for later.
5
In a large nonstick skillet, sauté the onions, okra, bell peppers, shallots, and garlic on medium heat for 7 minutes, stirring frequently. Add a splash of water, about 1 tsp, if the pan gets too dry.
6
Add the roasted corn and cooked lima beans to the sautéed vegetables, and cook for an additional 5 minutes, stirring frequently.
7
Remove the skillet from heat and stir in the halved cherry tomatoes, lime juice, rice vinegar, fresh basil, and smoked paprika.
8
Cover the skillet with a lid and let the dish rest for 5 minutes to allow the flavors to meld.
9
Give the succotash a final stir and serve warm.
Health Info
Macros
48g
CARBS
1g
FAT
12g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Frequently Asked Questions
What is Succotash?
What ingredients do I need to make Succotash?
Do I need to use fresh or frozen vegetables for Succotash?
What is the best way to cook the lima beans for Succotash?
How should I cook the corn for Succotash?
What is the best way to season Succotash?
Can I make Succotash ahead of time?
How can I adjust the consistency of the Succotash?