How To Make Vegetarian Succotash
The explosion of flavors in this strictly-vegetarian succotash is superb with the sweet flavor of corn, the spicy Jalapeno, and the earthy vegetables.
Serves:
Ingredients
- 2tbspextra-virgin olive oil
- 4fresh corn ears
- 1tspfine salt,divided
- 1small red onion,chopped
- 1poblano pepper,chopped
- 1red bell pepper,chopped
- 1medium jalapeño,optional
- 2garlic cloves,pressed or minced
- 2cupslima beans
- 2tbspbutter,plus more for serving
- freshly ground black pepper,to taste
- pinchcayenne,optional
- ¼cupfresh basil,chopped, divided
- 2tbspgreen onion,chopped
- flaky sea salt,for serving
Instructions
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In a large skillet over medium-high heat, warm the olive oil until it starts to shimmer. Add the corn and ½ teaspoon of the salt.
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Cook, stirring every minute or so for about 5 to 7 minutes until the corn is turning golden on the edges.
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Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño, and the remaining ½ teaspoon of salt. Stir to combine, scraping up any browned bits on the bottom of the pan.
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Cook for for about 5 to 8 minutes, stirring often until the onion is tender and turning translucent.
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Add the garlic to the pan, stir to combine, and cook for about 30 seconds until fragrant. Add the lima beans and cook for about 2 minutes until warmed through. Add the butter to the skillet and stir until mostly melted.
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Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper.
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Add a tiny pinch of cayenne pepper to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.
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Transfer the succotash to a serving plate, if desired. Top with the remaining basil and all of the green onion.
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Add a few more pats of butter and sprinkle it lightly with some flaky salt or kosher salt. Serve and enjoy!
Recipe Notes
This dish is best enjoyed within a couple of hours after making, but it will keep well in the refrigerator, covered, for up to 4 days.
Nutrition
- Calories: 209.13kcal
- Fat: 9.83g
- Saturated Fat: 3.40g
- Trans Fat: 0.16g
- Monounsaturated Fat: 4.61g
- Polyunsaturated Fat: 1.21g
- Carbohydrates: 27.19g
- Fiber: 4.92g
- Sugar: 6.90g
- Protein: 6.50g
- Cholesterol: 10.18mg
- Sodium: 407.18mg
- Calcium: 33.52mg
- Potassium: 537.35mg
- Iron: 2.35mg
- Vitamin A: 84.30µg
- Vitamin C: 64.81mg
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