I just love saying succotash. It’s a southern combination of corn and lima beans but has many variations. This is a quick , fresh version that shows off the ingredients. The fresh lima bean can be found in summer in it’s pod. It’s a bit of work but well worth it. You can always opt for frozen to reduce prep time. I do draw the line there though. The corn has to be fresh.
2 tbsp (25 ml) butter
1 onion, chopped
1 red pepper, diced
1/2 jalapeño, chopped
1 clove garlic, chopped
2 cobs of corn, kernels only
1 zucchini, diced
1 cup (250 ml) baby lima beans fresh or frozen
Sea salt and freshly cracked black pepper to taste
1 small plum tomato, chopped
2 tbsp (25 ml) chopped fresh cilantro
Melt butter in a large skillet with over medium high heat. Add the onion, red pepper and jalapeño and sauté for 4 minutes, just to soften. Add garlic and sauté for 1 minute, just until golden.
Add corn kernels, zucchini, lima beans and tomato and reduce to medium heat, season and cover. Cook until tender about 7-10 minutes until the corn and lima beans are softened. If pan is dry before beans and corn are tender, just add a couple of tablespoons of water.
Season with salt and pepper and add chopped cilantro.
Makes 4-6 servings
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