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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A light wind swept over the corn, and all nature laughed in the sunshine."
-Anne Bronte, Author

The refrigerator light goes on...

My mom served Succotash when I was a kid, but it was frozen. I like it still, but this is a great riff on the corn and lima combo. This Southwest Succotash is not too spicy and if you want to zip it up, add a bit of cayenne pepper.

Cumin

Cumin is a thin spindle shaped seed that resembles a caraway seed. It has been used as a spice for millennia. When the spice is ground, it has a slightly hot, piquant flavor that is used in Middle Eastern, Mediterranean, Spanish and Asian cuisines. It was imported to the Americas and is a staple in Mexican and South American recipes.

A little goes a long way and too much can quickly overpower a dish. As with any spice, buying whole seeds and grinding them results in a much fresher flavor.

Southwest Succotash - Low Sodium Version

Servings = 2 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

Leftovers are fair.

1 tsp	olive oil
1 medium	green onion (sliced crosswise)
1	ear corn (kernels cut from cob)
1 cup	frozen lima beans
1/16 tsp	salt
	fresh ground black pepper (to taste)
1/8 tsp	ground cumin
1/8 tsp	chili powder
1/4 tsp	paprika
1/2 cup	water

Place the olive oil in a medium skillet over medium high heat. Add the green onion and cook for about 30 seconds stirring constantly.

Add the corn kernels. Cook, tossing, frequently, for about 10 minutes. If the corn begins to brown too fast, reduce the heat.

Add the lima beans, salt, pepper, cumin, chili powder, and paprika. Toss for about minute.

Add the water and cook for about 4 – 5 minutes until the water is almost evaporated. Serve.