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.
You might be asking: What is corn succotash?
Well, Succotash is from the Narragansett language word “sohquttahhash”, which means “broken corn kernels” and it refers to a dish of mostly sweet corn with lima beans. Other ingredients are often added to it as in this recipe with tomatoes, red and green bell pepper and onion.
I freakin’ adore this Mexican succotash recipe and I know you will, too. It takes a bit of preparation 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 this fresh corn succotash 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 Mexican corn succotash recipe.
Mexican Succotash 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 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 large skillet over high heat. Once hot, add the onions and bell peppers. Sauté for 5 minutes, then add the prepared lima beans and corn to the skillet. Sauté the onions until they soften for another 5 minutes.
- Add the chopped poblano pepper, tomatoes, and garlic; sauté for 2 minutes until the garlic is fragrant. Turn off the heat.
- Stir in the cilantro, salt, pepper, and lime juice. Serve warm or at room temperature.
Please note that this recipe is often misspelled as: corn succatash recipe, corn sucatash recipe, corn succatosh recipe, corn sucotash, recipe, and corn suckatash recipe.