4.5
2 ratings

Succotash

Recipe courtesy of Curtis Stone

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
186
Calories Per Serving

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
Servings4
Calories Per Serving186
Total Fat9g13%
Sugar11gN/A
Saturated1g7%
Protein5g11%
Carbs27g9%
Vitamin A95µg11%
Vitamin B60.4mg22.5%
Vitamin C93mg100%
Vitamin E2mg9%
Vitamin K75µg93%
Calcium53mg5%
Fiber5g19%
Folate (food)90µgN/A
Folate equivalent (total)90µg23%
Iron2mg12%
Magnesium69mg17%
Monounsaturated5gN/A
Niacin (B3)3mg13%
Phosphorus146mg21%
Polyunsaturated1gN/A
Potassium693mg20%
Riboflavin (B2)0.2mg12.2%
Sodium629mg26%
Thiamin (B1)0.2mg15.2%
Zinc1mg7%