This is one of those recipes that brings back memories from childhood. My mother used to make large batches of it for the 4 of kids and my father. It was one of those recipes that made everyone happy, which to some of you mothers out there know that is no easy feat! Mom used to just make it with butter, corn and lima beans. Nothing complicated happening there! Yes, being from the south a lot of succotash recipes call for bacon. A LOT! However if you know about my families history then you know we weren’t a bacon sort of family. Things were kept simple and relatively healthy.
Now – fast forward 25 years and I started making my own spin to a simple and healthy summer succotash. I’m still a fan of the vegetarian version but I do add a “tad” bit more fat with heavy cream. Trust me when I say it’s worth it for taste and an important one for athletes: satiety. That little extra bit of fat and protein helps keeps the hunger at bay throughout the night. Corn is high in carbohydrates and can leave you hungry very soon after eating. I know, so sad.
Besides the heavy cream, I like to add red onion and red bell pepper to the mix. I like to use the red bell pepper instead of tomatoes (that a lot of people use) for 2 reasons. The first one is that I like the flavor and the second one is that it freezes a whole hell of a lot better than cherry or chopped tomatoes. Something important when you start thinking about big batch cooking on Sunday.
Finally, the secret ingredient I use that really makes this succotash recipe pop is —— Red Wine Vinegar! It brings everything together by cutting the fat. I’m sure there is science somewhere in there, but I’m gonna just stick with it works and tastes good 🙂
Serving Tip: I like to blacken chicken or fish and then throw on the grill to serve on top with some crusty bread.
- 3-4 ears of corn or 2 cups
- 1 1/2 cups of lima beans
- 1 small red bell pepper
- 1/2 red onion
- 2 tablespoons butter
- 1 tablespoon heavy cream
- 1 tablespoon red wine vinegar
- Kosher salt
- Optional: Chopped basil or tarragon
- Take the kernels of the corn cob. Then dice the red bell pepper and red onion.
- Heat a large skillet to medium heat with 1 tablespoon butter. Add in the corn, red onion and red bell pepper. Season with a pinch of salt. Sauté for about 6-8 minutes. Everything should be soft but not mushy. Add in the lima beans, the other knob of butter, heavy cream, red wine vinegar and pinch of salt. Stir and let the flavors come together for a couple minutes. Make sure you don't over cook and it becomes mushy. Ugh.
- Finish with some fresh chopped herbs if using any.