Succotash Of Fresh Corn Lima Beans Tomatoes And Onions Recipes

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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

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.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS



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

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

2 tablespoons extra virgin olive oil
1 1/2 cups chopped onions
coarse kosher salt
1 large garlic clove, minced
3 cups chopped 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)
10 -11 ounces frozen lima beans or 10 -11 ounces 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.
  • 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

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

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 WITH TOMATOES AND CHIVES



Succotash with Tomatoes and Chives image

Categories     Tomato     Side     Sauté     Vegetarian     Corn     Lima Bean     Summer     Chive     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 8

2 10-ounce packages frozen lima beans
2 10-ounce packages frozen corn kernels
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 teaspoon sugar
1 cup half and half
2 cups chopped seeded tomatoes
4 tablespoons chopped chives or green onions

Steps:

  • Cook lima beans in large pot of boiling salted water until almost tender, about 7 minutes. Add corn kernels and cook until both vegetables are tender, about 3 minutes longer. Drain.
  • Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Stir in vegetables and sugar. (Can be prepared 1 day ahead. Cover and refrigerate.) Add half and half to vegetables in skillet and simmer 5 minutes. Stir in tomatoes and 2 tablespoons chives. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons chives and serve.

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Top Asked Questions

How to make succotash at home?
Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer gently for 15 minutes. Add the lima beans; simmer for another 15 minutes. Add the corn kernels and continue to cook for 20 minutes longer. Add the butter and stir to blend. Spoon the mixture into a large serving dish. Serve the succotash hot as a side dish. Enjoy!
How to cook corn on the cob with lima beans?
Preparation. 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.
What does corn succotash taste like?
Warm, buttery, and delicious, corn succotash with its brightly colored red and yellow peppers, purple onions, yellow corn, and a medley of tomatoes is as comforting as it is beautiful.
What goes well with corn succotash?
This roasted corn succotash is the perfect summer side dish with an incredibly colorful combination of zucchini, tomatoes, and bell peppers. Because corn succotash recipes can be made with fresh, frozen, canned, or grilled corn, it’s perfectly easy and is summer eating at its finest!

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