Best 9 A Modern Succotash Recipes

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In the realm of culinary delights, succotash stands as a testament to the harmonious blend of flavors and textures. This Native American dish, believed to have originated in the northeastern United States, has undergone a transformation over time, evolving into a modern interpretation that combines classic ingredients with contemporary twists. Whether you seek a hearty main course or a vibrant side dish, this article will embark on a culinary journey to discover the best recipe for a modern succotash that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

BEST-EVER SUCCOTASH



Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

  • Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  • While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  • Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  • Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH



Succotash image

It's the corn scrapings that make succotash so good. There's no resemblance between this and what comes out of a frozen box.

Provided by Food Network

Categories     side-dish

Time 56m

Yield Serves 6

Number Of Ingredients 6

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly milled pepper
Chopped parsley
Paprika

Steps:

  • Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover. Cook gently for 3 minutes, then stir in the scrapings. Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika. Serve right away.

A MODERN SUCCOTASH



A MODERN SUCCOTASH image

Categories     Side     Roast     Quick & Easy     Corn     Summer     Healthy

Yield 4 side servings

Number Of Ingredients 11

2-3 Tomatillos - small to medium - Slice off the top - then in half then each of the halves into thirds in the shape of wedges
1-2 ears of fresh summer corn - cut the kernels off the cob - you can use frozen corn kernels if you thaw them before use - use about 1 cup
2-3 carrots - peeled, halved or quartered lengthwise depending on size - then chopped into ¼ inch pieces
1 onion peeled, cut the top and the bottom off - cut in half across the middle or top to bottom - then cut the half in half, then chop into ¼ inch thick pieces
1 red, yellow or orange pepper - chopped into ¼ inch square pieces
½ cup edamame (optional)
2 medium zucchini or summer squash - cut off the tops and bottoms, cut lengthwise into quarters, then chop into ¼ inch pieces (reserve)
Olive Oil
Salt
Pepper
The trick is to try to get the pieces as close to the same size as possible.

Steps:

  • Heat the oven to 375 degrees. Put all the vegetables except the zucchini in a large bowl where you can toss the ingredients easily. Add olive oil (a scant amount you don't want the vegetables too wet). Add salt and pepper to taste and toss thoroughly. Transfer the mixture onto a large rimmed baking sheet and shake to spread evenly. Bake 15 minutes in the oven. Turn the oven up to 475 degrees. Remove the pan, add the zucchini and then stir and again shake to distribute evenly. Return to the oven and bake for another 15 minutes - watching for desired finish, You don't want the zucchini to get mushy. Enjoy hot or cold .

SUPER SIMPLE SUCCOTASH



Super Simple Succotash image

Provided by Nancy Fuller

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

4 thick slices bacon, chopped
1 pint cherry tomatoes, halved
2 cloves garlic, chopped
1 small yellow onion, chopped
5 ears corn, shucked and kernels cut off (about 5 cups)
5 ears corn, shucked and kernels cut off (about 5 cups)
2 cups canned lima beans, rinsed
1/4 cup fresh basil leaves, torn
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • Place a large skillet over medium heat, then add the bacon and cook until the fat has rendered and the bacon has crisped, about 10 minutes. Add the tomatoes, garlic and onions and cook until the onions have softened a bit, about 5 minutes. Add the corn and cook another 2 minutes. Add the lima beans and then remove from the heat. Stir in the basil and red wine vinegar, season with salt and pepper and serve.

SUCCOTASH



Succotash image

A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic

Provided by Katy Greenwood

Categories     Side dish

Time 30m

Number Of Ingredients 8

4 sweetcorn cobs
1 tbsp olive oil
2 garlic cloves , crushed
100g frozen baby broad bean
1 red chilli , deseeded and chopped
large handful basil , chopped
large handful mint , chopped
1-2 tsp sherry vinegar

Steps:

  • Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
  • Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

Nutrition Facts : Calories 116 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

SUCCOTASH



Succotash image

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Steps:

  • In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

OLD-FASHIONED SUCCOTASH RECIPE



Old-Fashioned Succotash Recipe image

Make a succotash recipe exceptionally delicious with the addition of bacon. Our Old-Fashioned Succotash Recipe includes the traditional corn & lima beans.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 8 servings, 1/2 cup each.

Number Of Ingredients 10

4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1 pkg. (16 oz.) frozen lima beans
1/2 cup water
1 pkg. (10 oz.) frozen corn
1/2 cup milk
2 Tbsp. butter
2 Tbsp. HEINZ Apple Cider Vinegar
1/2 tsp. salt
1/4 tsp. pepper

Steps:

  • Cook bacon in large skillet on medium-high heat until crisp. Remove bacon with slotted spoon; drain on paper towel. Cook and stir onions in reserved bacon drippings until tender.
  • Add lima beans and water; stir. Cook 5 min. or until beans are just tender, stirring occasionally.
  • Stir in corn, milk, butter and vinegar. Bring to boil. Reduce heat to medium; simmer 10 min. Stir in bacon. Season with the salt and pepper.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g

CHEF JOHN'S SUCCOTASH



Chef John's Succotash image

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.

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 62.1 mg, Sugar 3.5 g

SUCCOTASH



Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

  • Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  • Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  • Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

3 Surprising Recipe Hacks for a Modern Succotash

If you are a fan of trying new ideas with old flavors, then experimenting with succotash is a must. In this blog post, I have curated some unique tips and tricks from the various succotash variants mentioned in the article "A Modern Succotash" from menuofrecipes.com to give you ideas for your next cooking project.

  • Add a Burst of Flavor with Salsa Verde:
Embrace the vibrant flavors of Italy by adding a dollop of salsa verde to your succotash. This zesty green herb and caper-based Italian staple will provide a delightful contrast to the sweetness of the corn. I'm sure you'll be amazed at how well these seemingly different flavors work together!
  • Experiment with Unique Beans:
Don't limit yourself to the classic succotash combination of lima and corn. Broaden your culinary horizons by trying other unique and interesting types of legumes like the baby limas from Madagascar or the speckled cranberry. This simple substitution will add a distinct color and a new dimension of taste to your dish.
  • Incorporate a Variety of Vegetables:
Feel free to customize your succotash by adding additional ingredients like tomatoes, red peppers, or even broccoli florets. These extra veggies will not only enrich the flavors but also add a boost of nutrients to your meal.

Conclusion: Elevating the Beloved Succotash

In conclusion, the traditional succotash, with its comforting combination of corn, lima, and a selection of aromatic herbs, has stood the test of time for a reason. However, the culinary innovations presented in this article breathe fresh life into this classic recipe, adding a touch of modern finesse. From the delectable salsa verde to the use of alternative legumes and the vibrant array of additional veggies, these tips will help you create a succotash that is both familiar and delightfully new. So, get ready to embark on a culinary journey with these inspiring ideas and enjoy this timeless dish like never before.

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