Best 8 Easy Dilled Succotash Recipes

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Welcome to the world of delightful flavors with our exploration of the best recipe for "Easy Dilled Succotash"! Get ready to embark on a culinary journey that combines the vibrant colors and textures of fresh summer produce with the aromatic essence of dill. Whether you're a seasoned home cook or just starting your kitchen adventures, this article will guide you through the steps of creating a succotash dish that bursts with flavor and is sure to impress your family and friends. Along the way, we'll uncover the secrets behind choosing the right ingredients, preparing them with care, and bringing them together in a harmonious blend of flavors. So, let's dive right in and discover the best recipe for "Easy Dilled Succotash"!

Let's cook with our recipes!

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.

CREAMY SUCCOTASH



Creamy Succotash image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

Steps:

  • In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
  • In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

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

You can't get more 'Southern' than succotash. This recipe comes from my mother, who was a fantastic cook. -Rosa Boone, Mobile, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 2h45m

Yield 16 servings.

Number Of Ingredients 17

1 smoked ham hock (about 1-1/2 pounds)
4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups frozen lima beans, thawed
1 package (10 ounces) crowder peas, thawed or 1 can (15-1/2 ounces) black-eyed peas, drained
1 package (10 ounces) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1 teaspoon rubbed sage
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 cup sliced fresh or frozen okra
Snipped fresh dill and chives, optional

Steps:

  • In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 442mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

EASY DILLED SUCCOTASH



Easy Dilled Succotash image

Make and share this Easy Dilled Succotash recipe from Food.com.

Provided by 4-H Mom

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups frozen lima beans
1 small onion, finely chopped
1 1/2 cups frozen corn, thawed
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dill weed

Steps:

  • Bring 1/2 cup water to a boil in a medium saucepan, over high heat. Add beans and onion, cover. Reduce heat to low. Simmer 8 minutes.
  • Stir corn into bean mixture, cover, simmer 5 minutes or until vegetables are tender. Drain bean mixture, discard liquid.
  • Place bean mixture in serving bowl, stir in salt, sugar and dill weed until well blended.

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

REALLY EASY SUCCOTASH



Really Easy Succotash image

Just a simple, one-dish meal that is really good. Another from Del Monte, which has great recipe ideas.

Provided by alijen

Categories     Corn

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces light smoked sausage, halved lengthwise and sliced
1/2 cup chopped onion
1 (15 1/4 ounce) can lima beans
1 (15 1/4 ounce) can whole kernel corn, drained
1/2 cup salsa, mild
1 (14 1/2 ounce) can diced tomatoes with onion and garlic (or just one can diced tomatoes and add your own garlic to taste)

Steps:

  • Coat large saucepan with nonstick cooking spray.
  • Add sausage and onion.
  • Cook about 5 minutes: sausage should be lightly browned and onion is tender.
  • Add lima beans, corn, and undrained tomatoes.
  • Boil uncovered 8-10 minutes.
  • Stir occasionally until liquid is nearly evaporated.
  • Serve with something like cornbread or biscuits and enjoy!

Nutrition Facts : Calories 419.1, Fat 20.6, SaturatedFat 7.1, Cholesterol 40.9, Sodium 1733.2, Carbohydrate 40.6, Fiber 6.9, Sugar 4.5, Protein 21.4

Tips:

  • Fresh is Best: For the best flavor, use fresh corn and lima beans when they are in season. Frozen or canned vegetables can also be used, but they will not have the same vibrant flavor.
  • Choose Sweet Corn: When selecting corn, look for ears with plump, milky kernels. Avoid ears with dry, shriveled kernels.
  • Cook the Corn Properly: To ensure that the corn is cooked evenly, cut the kernels off the cob and cook them in a large pot of boiling water for 3-4 minutes, or until they are tender but still slightly crisp.
  • Don't Overcook the Lima Beans: Lima beans can easily become mushy, so it is important to cook them for only a short time. Add them to the pot of corn after it has been cooking for 2-3 minutes and cook for an additional 2-3 minutes, or until they are tender but still hold their shape.
  • Use Fresh Herbs: Fresh herbs, such as dill, parsley, and chives, add a bright, flavorful touch to succotash. If you don't have fresh herbs on hand, you can use dried herbs, but use only about half the amount.
  • Season to Taste: Season the succotash with salt, pepper, and garlic powder to taste. You may also want to add a pinch of cayenne pepper for a little spice.
  • Serve Warm or Cold: Succotash can be served warm or cold. It is a great side dish for grilled meats, fish, or poultry.

Conclusion:

Succotash is a classic summer dish that is easy to make and packed with flavor. With its combination of sweet corn, tender lima beans, and fresh herbs, succotash is a delicious and versatile side dish that can be enjoyed by people of all ages.

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