Sweet Corn Succotash Recipes
MAMA NINA'S CORN SUCCOTASH
I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!
Provided by mwynnmathis
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
- Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CORN AND PEPPER SUCCOTASH
Make and share this Corn and Pepper Succotash recipe from Food.com.
Provided by Northern_Reflectionz
Categories Corn
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute pepper and garlic in butter.
- Add the remaining ingredients, cover and simmer 7-10 minutes.
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
The recipe is from Bon Appétit Magazine (Oct. 2008) by Amelia Saltsman, author of excellent cookbook, "The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm". Recipe can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper.
- Stir in basil and serve.
Nutrition Facts : Calories 186.9, Fat 5.6, SaturatedFat 0.8, Sodium 11.9, Carbohydrate 31.1, Fiber 5.7, Sugar 4.9, Protein 6.7
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4.8/5 (5)Total Time 25 minsCategory Side DishCalories 110 per serving
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FRESH FRIDAYS: SUMMER CORN AND EDAMAME SUCCOTASH - CANADIAN …
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