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
186
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.

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
N/A
Saturated Fat
1g
7%
Protein
5g
11%
Carbs
27g
9%
Vitamin A
95µg
11%
Vitamin B6
0.4mg
22.5%
Vitamin C
93mg
100%
Vitamin E
2mg
9%
Vitamin K
75µg
93%
Calcium
53mg
5%
Fiber
5g
19%
Folate (food)
90µg
N/A
Folate equivalent (total)
90µg
23%
Iron
2mg
12%
Magnesium
69mg
17%
Monounsaturated
5g
N/A
Niacin (B3)
3mg
13%
Phosphorus
146mg
21%
Polyunsaturated
1g
N/A
Potassium
693mg
20%
Riboflavin (B2)
0.2mg
12.2%
Sodium
629mg
26%
Thiamin (B1)
0.2mg
15.2%
Zinc
1mg
7%