RECIPE FOR SUCCOTASH WITH CORN RECIPES
CHEF JOHN'S SUCCOTASH | ALLRECIPES
This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.
Provided by Chef John
Categories Side Dish Vegetables Corn
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts : Calories 127.3 calories, CarbohydrateContent 20.4 g, CholesterolContent 2.7 mg, FatContent 4.1 g, FiberContent 4.6 g, ProteinContent 4.9 g, SaturatedFatContent 1.1 g, SodiumContent 62.1 mg, SugarContent 3.5 g
SUCCOTASH RECIPE | FOOD NETWORK
It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.
Provided by Food Network
Categories side-dish
Total Time 56 minutes
Prep Time 18 minutes
Cook Time 38 minutes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.
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