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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 NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

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

"Sufferin' succotash!"
-Daffy Duck

The refrigerator light goes on...

My wife hated succotash as a kid, but this version using fresh corn got two thumbs up. Take care because some frozen lima beans will have added salt. Check the package before buying.

Corn

There are a number of varieties of corn, some used for feed and others for milling.  Popcorn is a variety unto itself.  For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn.  Interestingly, Native Americans didn’t eat much of this corn, finding it to be too sweet and the texture too creamy.   

There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is.  There are both yellow and white as well as combination varieties.  The genetic make up of sweet corn results in increased amounts of sugars stored in the corn kernels, with more varieties of sweeter corn being engineered every year.  

As soon as the corn is picked, the sugar in the kernels begins to turn to starch.  So, the fresher the corn the better. The husks should be bright green and not dry.  Likewise, silks should be slightly moist and the kernels plump.  

While the particular variety of corn is a good predictor of how it will taste it is the individual farmers that are the key to good corn.  I have had Silver Queen that was dry and tasteless and not altogether very sweet.  I live in the country and looking for freshly picked corn is a sport similar to hunting wild mushrooms – everybody has their favorite spot to go looking.

1/4 cup corn = 151 calories, 2g fat, <1g sat fat, 0.5g mono fat, 4g protein, 31g carbohydrates, 15mg sodium, 0mg cholesterol  

Succotash

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	ear corn (kernels cut from cob)
1/2 cup	water
1/8 tsp	salt
	fresh ground black pepper (to taste)
1 cup	frozen lima beans
1 tsp	unsalted butter

Place the corn kernels and water in a small sauce pan over medium high heat. Bring the water to a boil and immediately reduce the heat until the corn is simmering.

Add the salt and pepper. Cook for about 7 – 10 minutes until the water is almost evaporated.

Add the lima beans and cook for about 3 minutes until the water has almost evaporated.

Add the butter and toss until melted. Serve.