Chef John's Succotash recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Nutrition Info

127.3 calories
carbohydrate: 20.4 g
cholesterol: 2.7 mg
fat: 4.1 g
fiber: 4.6 g
protein: 4.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 62.1 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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.

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