Special Diet Information

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

This recipe is safe for those who are lactose intolerant.

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.


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.

Nutrition Facts

Serving size: about 1 cup

Servings: 2

Amount Per Serving

Calories 195 Calories from Fat 31
% Daily Value
Total Fat 4g 5%
    Saturated Fat 1g 3%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrates 36g 12%
    Dietary Fiber 7g 28%
    Sugars 4g
Protein 8g
Vitamin A 10% Vitamin C 26%
Calcium 4% Iron 15%
Vitamin K 6 mcg Potassium 724 mg
Magnesium 23 mg