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
DOWN HOME SUCCOTASH
If you grow your own corn, you can have it be really fresh for this recipe if you make sure everything is ready before you pick the corn! That's the way I like it.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12-14 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 56 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
BARBECUED CORN SUCCOTASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.
CANNED SUCCOTASH
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 8h20m
Yield Makes 5 pints
Number Of Ingredients 3
Steps:
- Have ready 5 very clean pint jars with new lids and screw-top bands that have been simmered in hot water; keep submerged in hot water until ready for use.
- Bring a large pot of water to a boil, and add corn. Cook until tender, about 4 minutes. When cool enough to handle, cut off kernels (do not cut so close to cobs that the milk comes out; you should have 5 cups). Reserve cobs to make corn soup. Combine corn kernels and beans.
- Place 1/2 teaspoon salt in each hot empty jar. Fill each jar with 1 1/2 cups hot succotash, leaving 1-inch space at top.
- Place rack in a pressure canner, and fill canner with 3 quarts boiling water. Place jars on rack. Align cover handles so they are locked into position according to manufacturer's instructions. Remove pressure regulator from steam vent. Heat canner over high heat. Let steam release from vent 10 minutes, then return pressure regulator to steam vent.
- Process corn at 11 pounds pressure 1 hour, adjusting for altitude and type of pressure canner according to manufacturer's instructions.
- Turn off heat, and let pressure drop naturally, about 40 minutes. When canner is depressurized (according to manufacturer's instructions), remove gauge, then canner's lid.
- Remove jars using tongs, and let cool; you may hear the lids ping, a sign that vacuum sealing has occurred. After 6 hours, check each lid to make sure it is concave (another sign that it's vacuum sealed), then remove screw-top band, and try to remove lid with your fingertips. If you can't, seal is tight. Label and date jars, then store in a cool, dark, dry place up to 1 year (after opening, succotash can be refrigerated up to 1 week). Before using, check to see if lid is still concave; if it isn't, discard.
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
SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS
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
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
DRIED CORN SUCCOTASH WITH FRESH VEGETABLES
Provided by Florence Fabricant
Categories quick, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
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
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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