Succotash

Succotash
Contributor
Succotash
HSN.com

Succotash

Succotash is a Southern staple side dish traditionally made with corn and lima beans. This recipe utilizes corn, bell peppers, poblanos, and zucchini for a delicious summertime side. Recipe courtesy of Curtis Stone.

4
Servings
75
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons olive oil
  • 1 small red onion, medium dice
  • 2 cloves garlic, finely chopped
  • 1 red bell pepper, seeded, medium dice
  • 1 fresh poblano chile, seeded, medium dice
  • 2 zucchini, medium dice
  • 2 ears fresh yellow corn, husked, kernels cut off (about 2 ½ cups kernels)
  • ¼ Cup finely chopped fresh flat-leaf parsley
  • 2 Tablespoons chopped fresh thyme
  • 2 Tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

Directions

In a large pan, heat the oil over medium-high heat. Add the onions and sauté until slightly softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the red bell pepper and poblano chile and sauté until softened slightly, about 4 minutes. Add the zucchini and corn and sauté until crisp-tender, about 5 minutes.

Stir in the parsley, thyme, and lemon juice. Season with salt and pepper and serve.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
6g
25%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
18µg
3%
Vitamin C, total ascorbic acid
13mg
17%
Calcium, Ca
31mg
3%
Fiber, total dietary
1g
4%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Phosphorus, P
9mg
1%
Sodium, Na
3mg
0%
Water
12g
0%

Succotash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Succotash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.