Dried Corn Succotash With Fresh Vegetables Recipes

CORN SUCCOTASH

Corn Succotash image

Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.

Provided by Trisha Haas - Salty Side Dish

Time 16m

Number Of Ingredients 12

Ingredients

3 cups corn (canned (drained super well), or corn off the cob that has already been grilled and removed from cob, frozen is fine too)
1 zucchini (- sliced down to bite sized pieces)
1 red bell pepper (- bite sized pieces)
1 yellow bell pepper (- bite sized pieces)
1 pint cherry tomatoes (wild tomatoes for color, - cut in half)
1/2 red onion (medium sized, diced )
1/2 tsp paprika
3 tablespoons of butter
salt
pepper
1 bunch cilantro
1/2 block of crumbled feta cheese (around 3 oz.)

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.

Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 192 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g

SUCCOTASH

Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

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. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.

DRIED CORN SUCCOTASH WITH FRESH VEGETABLES

Dried Corn Succotash With Fresh Vegetables image

Provided by Florence Fabricant

Categories quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 slices thick bacon, diced
2 cups canned hominy or posole (sold in Mexican groceries)
1 cup cooked large shell beans (limas or cranberry beans) or frozen lima beans
1 cup fresh corn kernels
1/4 pound baby green beans, cooked al dente, in 2-inch pieces
1/4 pound cooked wax beans, in 1-inch pieces
1 large clove garlic, minced
1 ripe medium-size tomato, peeled, seeded and diced
1/4 cup chicken stock
1 tablespoon mixed chopped fresh herbs like chives, sage and thyme
Salt and freshly ground black pepper to taste
2 tablespoons soft unsalted butter

Steps:

Place the bacon in a large sauté pan over low heat, and cook just until the bacon begins to color and the fat starts to render. Stir in the dried corn, shell beans, fresh corn kernels, green beans, wax beans and garlic, and cook over medium heat for 2 to 3 minutes.
Add the tomato, stock and herbs. Simmer a minute or two, and season with salt and pepper. Remove from the heat, and stir in the butter. Serve at once.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 438 milligrams, Sugar 3 grams, TransFat 0 grams

SUMMER VEGETABLE SUCCOTASH

Summer Vegetable Succotash image

Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

MAMA NINA'S CORN SUCCOTASH

Mama Nina's Corn Succotash image

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

Ingredients

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt

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

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