Savor the extraordinary with our Mexican Sweet Corn Succotash, where the vivid colors and diverse textures combine to create a taste experience that’s nothing short of sensational!
Table of Contents
What is Succotash?
The origin of succotash traces back to the Native Americans, particularly the Narragansett people, who inhabited the Northeastern United States. The word “succotash” is derived from the Narragansett word “msickquatash,” meaning “boiled whole kernels of corn.” The traditional dish was a combination of corn and shell beans, often lima beans, and sometimes included other ingredients like fish or meat.
The Mexican version adds a unique twist by incorporating ingredients commonly used in Mexican cuisine. This includes poblano peppers for a mild, smoky flavor, and often other ingredients like red and green bell peppers, onions, garlic, and spices. It’s seasoned with fresh lime juice and cilantro, adding a bright and zesty dimension to the dish.
Reasons to Love This Succotash
- I love that this Mexican Succotash bursts with a unique blend of spices, sweet corn, and fresh vegetables.
- It offers a taste of Mexican culinary tradition, bringing cultural richness to the table.
- Mexican Corn Soccotash is versatile. It’s perfect as a side dish, main course, or a zesty addition to tacos and burritos.
Recipe Ingredients
- Fresh Sweet Corn: Serving as a sweet and crunchy base for the dish.
- Lima Beans: Adding a creamy texture and enhancing the overall heartiness.
- Poblano Pepper: Introducing a mild, smoky flavor unique to Mexican cuisine.
- Bell Peppers (Red and Green): Providing color, crunch, and a sweet yet slightly tangy taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Veggies: Boost your succotash by adding diced zucchini and yellow squash for extra texture. Toss in spinach or kale at the end for a green boost. Include sliced fresh okra with onions and peppers for a unique Southern touch.
- Saucy Mexican Succotash Twist: To give a flavorful twist to your succotash, prepare a sauce mixture in advance. Combine garlicky mayonnaise, crumbled Cotija cheese (or substitute with feta or Romano), chopped cilantro, lime juice, and a pinch of chili powder. Drizzle this sauce over the finished succotash for an extra layer of creamy, tangy, and slightly spicy flavor.
How to Make Mexican Sweet Corn Succotash
Step #1: 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.
Step #2: 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.
Step #3: 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 for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, 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.
Expert Tip
After broiling, place the poblano in a bowl and cover it to steam for 20 minutes. This softens the skin for easy peeling. Cool underwater, then gently peel and discard the peel, preserving the pepper’s flavor and texture for your succotash.
Frequently Asked Questions
Absolutely! While cilantro adds a classic Mexican flavor, you can experiment with other fresh herbs like fresh parsley for a milder taste, or a bit of chopped fresh basil for a sweet and peppery twist. Just add them towards the end of cooking to preserve their fresh flavor and aroma.
Mexican Succotash is versatile. Enjoy it as a side with dishes like sautéed chicken, on its own as a light meal, or use it as a flavorful breakfast burrito filling with scrambled eggs.
Storage Info
Store Mexican Succotash in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. While you can freeze it, the texture of the vegetables may become softer upon thawing. It’s best enjoyed fresh.
To reheat, simply warm it in a skillet over medium heat until heated through. Avoid microwaving, as it can unevenly heat and further soften the vegetables. Reheating on the stovetop helps retain its texture and flavors better.
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Mexican Succotash Recipe
Ingredients
- 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
Instructions
- 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. Discard 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 for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, 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.
NOTES
Nutrition
Great recipe! Balanced and flavorful. I paired it with jalapeño cornbread, and it was a wonderful combination. Thank you for posting this!
This more “southerly” version of succotash is very interesting, but other New World beans more typical of Mexican or Central American foods could also be used in this recipe. I like introducing non-sweet foods in this dish because I find that sweetcorn has become far too sweet and nauseates me a bit. Not American in origin, but finely-chopped sautéed celery would also cut the sweetness. I have both celery and fresh coriander (cilantro) on hand as well as herbs I grow. I don’t have poblano on hand but can pick them up as a nearby public (farmers’) market.
I do have a tin of organic black beans so I think i’ll use those.
Blood Orange Ricotta Mocha Gelato? It could work. It could really work. Finally, a good use for my personality!