Barbecue Succotash Recipes

BARBECUE CHICKEN WITH SUCCOTASH

Barbecue Chicken with Succotash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/2 cup apple cider
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon plus 1 teaspoon dijon mustard
3 tablespoons unsalted butter
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 red bell pepper, chopped
1 10-ounce package frozen corn
1 10-ounce package frozen baby lima beans

Steps:

Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash.

Nutrition Facts : Calories 550 calorie, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 134 milligrams, Sodium 857 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 48 grams

SUFFERIN' SUCCOTASH SALAD

Sufferin' Succotash Salad image

Thanks to the sweet, starchy crunch of the raw corn, the combination of tastes and textures in this salad is outstanding.

Provided by Chef John

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons barbeque sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 ears corn, kernels cut from cob
1 large red bell pepper, diced
4 green onions, chopped
1 (14.5 ounce) can white beans, drained and rinsed
1 pinch salt and ground black pepper to taste

Steps:

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 24.5 g, Fat 5.2 g, Fiber 4.9 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 68.9 mg, Sugar 3.9 g

SUCCOTASH

Succotash image

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Steps:

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.