This surprising combination of colors, textures, and tastes make this Mexican Sweet Corn Succotash recipe a feast for the senses!
I have terrible writer’s block today. I’ve been trying to write this post for what seems like AGES (though it’s only been about 5 hours), and I’m really, really struggling.
Some days, the words just don’t want to come. I can’t think of anything witty to talk about, so instead I’ll just talk about the recipe.
Which is probably what I should be doing, anyway.
Right. So….. that food.
I freakin’ adore this recipe and I know you will, too. It takes a bit of preperation to put it together, but once it’s made you can do a ton of stuff with it!
The first night I made it, I served it as a side dish with sauteed chicken.
The next morning, I scrambled an egg and used this filling to make myself a breakfast burrito.
That afternoon, I made soup using some leftover rotisserie chicken and this flavorful succotash.
The next morning, I used up the rest of these leftovers to make a frittata.
See what I mean?
It would also be delicious as a filling for quesadillas. Just saying.
Here’s what’s going to throw you off about this dish: lima beans.
Please just TRUST ME and make it anyway. The lima beans add an awesome creamy texture to the dish and really work well with the crunch of the sweet corn.
Alright, I’m officially out of stuff to say so I’ll leave you with the recipe.
Here’s Your Recipe!
- 1 poblano pepper
- 2 ears fresh sweet corn, shucked
- 2 cups frozen lima beans
- 2 teaspoons vegetable oil
- 1 cup chopped yellow onion
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons minced fresh garlic
- 1 cup halved grape tomatoes
- 2 tablespoons fresh lime juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped cilantro
- Bring a large pot of water to a boil. Add the ears of corn and boil for 5 minutes. Remove and set aside to cool. Add the frozen lima beans to the pot of boiling water and cook according to package directions. Drain. Slice the corn off of the cobs and set aside.
- Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
- Heat the vegetable oil in a skillet over high heat. Once hot, add the onions and bell peppers. Saute for 5 minutes, then add the prepared lima beans and corn to the skillet. Saute for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, and garlic; saute 2 minutes until garlic is fragrant. Turn off the heat. Stir in the cilantro, salt, pepper and lime juice. Serve warm or at room temperature.
To save time, you could try using canned corn and canned lima beans. Drain and rinse both of them, then add them to the pan at the same time as the regular recipe.
Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 150 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 270mg Carbohydrates 28g Fiber 7g Sugar 7g Protein 7g