Corn And Chile Succotash Recipes

CORN SUCCOTASH

Steps:

• Before getting started, prep all vegetables.
• Cut cherry tomatoes in half length wise.
• Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
• Dice red onion into small pieces.
• Melt down 2 tablespoons butter into a large skillet on medium-high heat.
• Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
• Season well with salt and pepper (its best to be generous). Give pan a stir.
• Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
• Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
• Once warm and crisp tender, turn off heat.
• Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
• Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
• Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.

CORN AND CHILE SUCCOTASH

Steps:

• Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• In a large skillet (that you have a lid for), heat oil over medium-high heat.
• Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• Pour frozen corn into skillet. Stir as much as possible and then cover.
• Cook covered for about 3 to 5 minutes.
• Stir corn mixture. Corn should be thawed at this point.
• Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
• When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• Season with salt, pepper, garlic powder and dried cilantro.
• Serve and enjoy!

CREAMED CORN SUCCOTASH WITH COTIJA

Steps:

• Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
• Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.
• Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
• Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.

CHILE-DRESSED SUCCOTASH

Steps:

• Make the chile vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalapeño and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash.
• Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the chile vinegar as you like, then serve.

DOWN HOME SUCCOTASH

Steps:

• In a large skillet, cook bacon until crisp. Remove bacon to paper towels and drain all but 1 tablespoon drippings. , In the same skillet, add the corn, beans, green pepper and onion. Simmer for 10-15 minutes or until vegetables are almost tender, adding water if necessary. Stir in tomatoes and bacon; cook just until tomatoes are heated through.

MAMA NINA'S CORN SUCCOTASH

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.

ASIAN CORN SUCCOTASH

Steps:

• Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

CHILES RELLENOS WITH CORN AND OKRA SUCCOTASH

Steps:

• TIM LOVE'S WILD GAME RUB:.
• Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
• CHILE'S RELLENOS:.
• Preheat the oven to 350°.
• In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
• Meanwhile, light a grill.
• Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
• Transfer the chiles to a plate, let cool slightly, then rub off the skins.
• Make a slit along one side of each chile.
• Using scissors, snip out the cores and scoop out the seeds.
• Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
• Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
• Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
• Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
• Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
• Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
• Spoon the filling into the poblanos and sprinkle with the cheese.
• Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
• Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
• Serve hot.