Mexican Succotash Food

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

SUCCOTASH

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.

MEXICAN SUCCOTASH

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
• Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

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.

SUMMER SUCCOTASH

Steps:

• Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
• Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
• Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
• Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUCCOTASH RECIPE

Steps:

• Cook lima beans as directed on package until tender. Drain and set aside.
• Melt butter in large nonstick skillet on medium heat. Add onion and bell pepper; cook and stir 7 minutes or until tender.
• Stir in lima beans, corn, paprika, garlic salt, thyme and pepper until well mixed. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are heated through.

SUPER SIMPLE SUCCOTASH

Steps:

• Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

MEXICAN SUCCOTASH

Steps:

• Brown ground beef with onion and drain. Stir in remaining ingredients
• except chips and cheese and pour into greased casserole dish.
• Bake at 350 for 20 minutes then top with chips and cheese.
• Bake 5 - 10 minutes longer.

SUCCOTASH

Steps:

• Soak lima beans in cold water overnight.
• Cook lima beans in 4 times their volume of salt water, covered, over high heat for 40 minutes (test their tenderness and cook 15 more minutes if necessary).
• Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
• Cook the corn kernels in 3 times their volume of salt water, covered, over high heat for 20 minutes.
• Plunge immediately in very cold water to stop the cooking process. Drain and set aside.
• Brown lima beans and corn in 1/3 cup (80ml) of olive oil over medium heat for 10 minutes, stirring constantly. Cool.
• Mix the corn, zucchini, cherry tomatoes, peppers, jalapeño, basil, tarragon, and scallions.
• Dressing
• Whisk together all the ingredients except the oil.
• Pour oil slowly, whisking constantly. Pour over vegetables and mix.
• Serve cold or at room temperature.

MEXICAN SOUP WITH CHICKEN

Steps:

• Heat the oil in a large saucepan. Add the onion and garlic, soften for 5 mins, then stir in the dried chilli, cumin, tomatoes and chicken stock. Blitz in a food processor in batches, or use a hand blender to purée until smooth.
• Return to the pan, then bring to the boil. Add the chicken, reduce the heat, then simmer for 10 mins until cooked through. Stir in the lime juice and some seasoning, then ladle into bowls. Put the toppings in the middle of the table for everyone to help themselves.

SUCCOTASH RECIPE

Steps:

• Heat 1 tablespoon vegetable oil and 1 tablespoon butter together in a large pan over medium heat. Swirl to combine.
• Add the onion and bell pepper and cook for 5 minutes to soften.
• Add the garlic and cook 1 minute, until it becomes fragrant.
• Add the corn, butter beans, and salt and pepper to taste. Stir and cook 5 minutes, or until the corn is golden in color and the beans are cooked to your preference.
• Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm.
• Serve!

MEXICAN CORN

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes. Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.