Corn Succotash Recipe
Combining tender lima beans with fresh corn kernels straight off the cob, this vibrant dish is more than just a colorful accompaniment; it reflects seasonal, wholesome cooking at its finest
Ingredients
- 2 slices bacon, cut crosswise into 1/4 inch thick
- 1 tablespoon unsalted butter
- 2 cups fresh kernels of corn
- 1 pound lima beans, fresh or frozen
- ½ cup red bell pepper, diced
- 1 bunch of scallions, cut crosswise into 1/3 inch thick
- ¾ cup heavy cream
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat.
- Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes.
- Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes
- Stir in bacon, scallion greens, and salt and pepper to taste.
Nutrition
Calories: 296kcal | Carbohydrates: 29g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 257mg | Potassium: 582mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 19.2mg | Calcium: 32mg | Iron: 2.2mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.