Sweet Potato And Corn Succotash Food

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.

SWEET CORN SUCCOTASH WITH SMOKED SAUSAGE

Steps:

• In large saute pan, heat vegetable oil over medium-high heat. Add sausage and sear until browned. Remove and reserve. (Alternatively, grill sausage for different flavor profile.)
• Add pearl onions and cook until lightly caramelized. Add garlic and jalapeno, cooking for 1 minute more.
• Add sweet corn, edamame, roasted red peppers and cherry tomatoes. Season with salt and pepper. Saute briefly to warm through.
• Add red wine vinegar along with fresh herbs. Adjust seasoning if necessary.
• Add grilled okra and reserved sausage. Garnish with fresh lemon zest.

CORN SUCCOTASH

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.

SOUTHERN SUCCOTASH RECIPE

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
• Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
• Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
• Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.

SWEET CORN SUCCOTASH

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.

SWEET POTATO, CORN & BLACK BEAN HASH

Steps:

• Heat oil in a large cast-iron skillet over medium-high heat.
• Add onions and sauté until browned in spots, 3 to 5 minutes.
• Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
• Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
• Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
• Stir in corn and black beans and cook until heated through.
• Stir in cilantro and season with salt and pepper.
• Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.

GOLDEN SUCCOTASH

Steps:

• Melt butter in large skillet over medium heat. Stir in sweet potato, 1 tablespoon lemon juice, and 1 tablespoon water. Cover and cook 4 to 5 minutes. Add bell pepper. Cover; cook until sweet potato is tender, 2 to 3 minutes longer. Add corn and tarragon. Sauté, uncovered, until corn is tender, 2 minutes. Season with salt, black pepper, and 1 tablespoon lemon juice, if desired.

PLANTAINS, SWEET POTATO AND ASPARAGUS SUCCOTASH

Steps:

• Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter.

SUMMER VEGETABLE SUCCOTASH

Steps:

• Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
• Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
• Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.