Recipe: Yummy Corn Succotash

Corn Succotash. Corn Succotash is side dish that's perfect for the summer season. You can alter it with any vegetables you'd like and you can even leave it completely raw if you'd like (I like swapping cucumber for zucchini. Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides.

Corn Succotash Sweet Corn Succotash can be made with fresh, frozen and even leftover corn from your refrigerator! This side dish recipe goes great with almost any meal! This is a basic succotash made with fresh corn and lima beans along with heavy cream and seasonings. You can cook Corn Succotash using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Corn Succotash

  1. Prepare 1 packages of Frozen corn.
  2. It's 1/2 of Orange bell pepper, diced.
  3. It's 1/2 of Red bell pepper, diced.
  4. Prepare 1/2 of Red onion, diced.
  5. It's 1/2 cup of Cilantro, chopped.
  6. You need 2 tbsp of Butter.
  7. Prepare 1 of Salt and pepper to taste.

Keep it simple or try one of the variations. Well, Succotash is from the Narragansett language word "sohquttahhash", which means "broken corn kernels" and it refers to a dish of mostly sweet corn with lima beans. We're making a version of fall succotash based on a reference in the travel journal of George. Herbed Corn & Edamame Succotash. this link is to an external site that may or may not meet accessibility guidelines.

Corn Succotash step by step

  1. In a sautee pan, melt the butter and sautee the onion and bell peppers until softened, about 3 minutes.
  2. Add the corn, (fresh or frozen) and cook through.
  3. Once everything is cooked through, add the cilantro and seasonings. Cook until the cilantro is wilted.
  4. That's basically it, serve warm :).

Summer Corn Succotash, not only incredibly delicious, but kind of fun to say too. Succotash, a dish of corn cooked with beans, has deep Native American roots. Today the dish can contain any combination of vegetables, as long as the corn and beans remain prominent. Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet. I made this succotash a few weeks ago at home with what I call "pretty-good" local Texas corn.