Sweet Corn Succotash
Facebook0Twitter0Linkedin0Email1X Yummly0 print Easy | Servings: 4 | Ready In: 25 minutes | Yield: about 6 cups Corn Succotash is a classic Southern side dish with a million variations. The basics are simple: corn, lima beans, and fresh thyme. Use up your summer garden with diced zucchini, red potatoes, or okra. Naturally gluten-free, this vegan fat-free version is loaded with healthy vegan flavors, a perfect picnic side for Chipotle Baked Beans and Three Bean Salad. Ingredients 2 medium shallots 1/2 medium red bell pepper 1/2 teaspoon black pepper 1/4 teaspoon cayenne (or paprika)* 1.5 cups corn kernels (from 3 large ears) 2 cloves garlic 1 cup lima beans, frozen, thawed 2 tablespoons chives, chopped 2 tablespoons thyme, fresh Salt and freshly ground black pepper, to season How it’s Done: To make the Succotash: Peel and mince the shallots. Seed and dice the bell pepper. Combine the shallots, bell pepper, black pepper, thyme, cayenne (or paprika) in a wide sauté pan. Add about 1/4 cup water. Cook over medium low heat, stirring often, until the shallots are translucent. Chop the corn off the cob, if needed. Mince the garlic. Add the corn kernels and garlic to the pan. Cook until the corn is tender, about 7 minutes. Add the lima beans and cook another 5 minutes, until everything is warm and the beans are tender. Chop the chives. When the succotash is done cooking, turn off the heat and stir in the chopped chives. Season with salt, and taste to