ASIAN CORN SUCCOTASH
Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CORN SUCCOTASH
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
Categories Side Dishes
Time 16m
Number Of Ingredients 12
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
SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
KOREAN-STYLE SUCCOTASH
Steps:
- Warm olive oil and 1 tablespoon butter in a large skillet until the butter is foaming. Add the corn kernels and saute until tender, about 3 minutes.
- Transfer 1 cup of the corn to a blender. Add the buttermilk, whole milk, soybean paste, garlic and remaining tablespoon butter. Puree on high until a smooth chowder-like puree is formed. (If the puree is still chunky, add a few tablespoons water.)
- Add the corn puree, lima beans, edamame, black-eyed peas and red peppers to the skillet and continue to saute, stirring often, until everything comes together and the peppers begin to soften, another 3 to 5 minutes.
- Season with salt and pepper. Fold in the chopped herbs and serve immediately.
STIR-FRIED SUCCOTASH WITH EDAMAME
While we've still got corn and peppers aplenty, make this Asian version of the American classic succotash. I love the combination of sweet and seared flavors in this dish.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 10m
Yield Serves six
Number Of Ingredients 11
Steps:
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
CARIBBEAN SUCCOTASH
Categories Bean Vegetable Side Dinner Corn Cucumber Lima Bean Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook fava beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer fava beans to medium bowl. Add diced carrots to same saucepan of boiling water; cook until carrots are tender, about 4 minutes. Drain and transfer carrots to small bowl.
- Heat oil in heavy large skillet over medium-high heat. Add chopped onion, diced zucchini, diced bell pepper, pressed garlic cloves, and minced fresh thyme. Sauté until beginning to soften, about 3 minutes. Add corn, diced cucumber, and reserved carrots; stir 1 minute. Add beans, unsweetened coconut milk, cayenne pepper, and freshly grated nutmeg. Stir until heated through, about 1 minute. Season succotash to taste with salt and pepper.
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.
CORN AND CHILE SUCCOTASH
This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.
Provided by HocoRuco
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 126.3, Fat 1.7, SaturatedFat 0.3, Sodium 101.8, Carbohydrate 28.3, Fiber 3.4, Sugar 1.1, Protein 4
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
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