Mexican Succotash Recipe
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!
Servings: 6 Servings
Calories: 150kcal
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
To save time, you could try using canned corn and canned lima beans. Drain and rinse them both, then add them to the pan at the same time as in the regular recipe.
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.
Nutrition
Serving: 1serving | Calories: 150kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 270mg | Fiber: 7g | Sugar: 7g
