This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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|
|fresh ground black pepper (to taste)|
|1/8 tsp||ground cumin|
|1/8 tsp||chili powder|
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.
Serving size: about 1 cup
|Calories 195||Calories from Fat 31|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 7g||28%|
|Vitamin A 10%||Vitamin C 26%|
|Calcium 4%||Iron 15%|
|Vitamin K 6 mcg||Potassium 724 mg|
|Magnesium 23 mg|