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.
BARBECUE CHICKEN WITH SUCCOTASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
BARBECUED SUCCOTASH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.
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.
MEDITERRANEAN SUCCOTASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium high heat. Add oil, onion, garlic, peppers. Saute peppers, stirring frequently, 5 minutes. Add asparagus and corn, cook 3 to 5 minutes longer. Add beans and heat them through, 1 or 2 minutes. Season dish with salt and pepper, to your taste, then stir in parsley. Transfer to dinner plates or bowls and serve.
SUCCOTASH
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Provided by Katy Greenwood
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
- Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
OLD-FASHIONED SUCCOTASH RECIPE
Make a succotash recipe exceptionally delicious with the addition of bacon. Our Old-Fashioned Succotash Recipe includes the traditional corn & lima beans.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
- Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
- Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g
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