Dive into the summer's bounty with this vibrant corn succotash recipe. Combining grilled corn with fresh zucchini, cherry tomatoes, and lima beans, this dish bursts with color and flavor. It's a perfect side for any barbecue or a light vegetarian main course.
Photos of Corn Succotash Recipe
While most ingredients for this recipe are commonly found, lima beans might not be a staple in every household. You can find them in the frozen vegetable section of most supermarkets. Also, make sure to pick up fresh cilantro and red onions, which will add a delightful freshness and slight bite to the dish.
Ingredients For Corn Succotash Recipe
canola oil: A neutral oil used to rub on the corn before grilling to achieve even charring.
yellow corn: Fresh ears of corn that provide the main body of the succotash.
butter: Adds richness when cooking the corn and zucchini.
zucchini: Offers a tender texture and mild flavor that complements the corn.
cherry tomatoes: Adds a burst of juicy sweetness and color.
lima beans: Provides a creamy texture and a slight nutty flavor.
red onion: Gives a mild sharpness and crunch.
cilantro: Adds a fresh, herbaceous note to the mix.
kosher salt: Enhances the flavors of all the ingredients.
ground black pepper: Adds a bit of heat and complexity.
lime: Fresh lime juice provides a zesty finish.
One reader, Cozmo Granados says:
This corn succotash recipe is a delightful summer dish! The grilled corn adds a smoky flavor, and the fresh veggies make it vibrant and healthy. It's easy to prepare and perfect for a light meal or side dish. Highly recommend!
Key Techniques for Crafting Delicious Corn Succotash
How to cook corn on the grill: Rub the canola oil on the corn and cook the ears of corn on the grill on medium-high heat for 4 to 5 minutes until lightly charred. How to cut corn off the cob: After grilling, let the corn cool, then cut the kernels off the ears into a large bowl. How to cook vegetables in a skillet: Add butter to a skillet, then cook the corn and zucchini for 5 to 6 minutes or until softened. How to combine ingredients: Add in the tomatoes, beans, onions, cilantro, salt, pepper, and lime, then toss to combine.
How To Make Corn Succotash
For a filling and fresh side dish, whip up a quick batch of our succotash! It’s loaded with corn, tomatoes, beans and more for a savory side.
Serves:
Ingredients
- 1tbspcanola oil
- 4yellow corn ears
- 2tbspbutter
- 2zucchini,chopped
- 10ozcherry tomatoes,1 pint, cut in half
- 1cuplima beans
- ½red onion,chopped
- ¼cupcilantro,chopped
- ½tspkosher salt
- ¼tspground black pepper,coarse
- 1lime,juiced, zested
Instructions
-
Rub the canola oil on the corn.
-
Cook the ears of corn on the grill on medium-high heat for 4 to 5 minutes until lightly charred. Let cool.
-
Cut the corn off the ears into a large bowl.
-
Add the butter to a skillet, then cook the corn and zucchini for 5 to 6 minutes or until softened.
-
Add in the tomatoes, beans, onions, cilantro, salt, pepper, and lime, then toss to combine.
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Serve, and enjoy!
Nutrition
- Calories: 169.95kcal
- Fat: 7.66g
- Saturated Fat: 2.95g
- Trans Fat: 0.17g
- Monounsaturated Fat: 2.81g
- Polyunsaturated Fat: 1.35g
- Carbohydrates: 24.07g
- Fiber: 4.39g
- Sugar: 8.16g
- Protein: 5.47g
- Cholesterol: 10.18mg
- Sodium: 178.14mg
- Calcium: 33.56mg
- Potassium: 620.03mg
- Iron: 1.65mg
- Vitamin A: 69.97µg
- Vitamin C: 33.08mg
Mastering the Art of Corn Succotash: A Crucial Technique Tip
To achieve perfectly charred corn on the grill, make sure to preheat the grill to medium-high heat and rotate the ears of corn every couple of minutes. This ensures even cooking and prevents burning.
Time-Saving Tips for Preparing Corn Succotash Recipe
Prep ingredients ahead: Chop the zucchini, red onion, and cilantro in advance to save time during cooking.
Use frozen beans: Opt for frozen lima beans instead of fresh to cut down on prep time.
Grill in batches: If your grill is small, cook the corn in batches to ensure even charring.
Multitask: While the corn is cooling, start cooking the zucchini in the skillet to streamline the process.
Pre-measure spices: Measure out the kosher salt and ground black pepper beforehand to speed up seasoning.
Substitute Ingredients For Corn Succotash Recipe
canola oil - Substitute with olive oil: Olive oil provides a similar fat content and a slightly richer flavor.
yellow corn ears - Substitute with frozen corn kernels: Frozen corn kernels are convenient and maintain a similar texture and sweetness.
butter - Substitute with margarine: Margarine can mimic the creamy texture and flavor of butter.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness.
lima beans - Substitute with edamame: Edamame offers a similar texture and a slightly nutty flavor.
red onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to red onions.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.
kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity level.
ground black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.
lime - Substitute with lemon: Lemon offers a similar acidity and citrus flavor.
Presenting Corn Succotash: Tips for a Beautiful Dish
Use a pristine white plate: The clean, white background will make the vibrant colors of the corn, zucchini, and cherry tomatoes pop, creating a visually appealing contrast.
Create a base layer: Start by spreading a thin layer of the corn and zucchini mixture on the plate. This will act as the foundation for the dish.
Arrange the cherry tomatoes artfully: Halve the cherry tomatoes and place them strategically around the plate. This adds bursts of color and freshness.
Add height with lima beans: Scatter the lima beans over the base layer, ensuring some are stacked to create a sense of depth and dimension.
Incorporate red onion for contrast: Thinly slice the red onion and sprinkle it over the dish. The sharpness of the onion will contrast beautifully with the sweetness of the corn.
Garnish with cilantro: Finely chop the cilantro and sprinkle it over the entire dish. This adds a touch of green and a burst of fresh flavor.
Season with precision: Lightly sprinkle kosher salt and ground black pepper over the dish to enhance the natural flavors without overpowering them.
Finish with a lime wedge: Place a wedge of lime on the side of the plate. This not only adds a pop of color but also allows diners to add a fresh squeeze of citrus to their taste.
Drizzle with melted butter: Just before serving, drizzle a small amount of melted butter over the dish to add a rich, glossy finish.
Serve immediately: Ensure the dish is served promptly while the corn and zucchini are still warm, enhancing the overall dining experience.
Essential Kitchen Tools for Making Corn Succotash
Grill: Used to cook the ears of corn on medium-high heat until they are lightly charred.
Tongs: Handy for turning the corn on the grill to ensure even charring.
Large bowl: Needed to collect the corn kernels after cutting them off the ears.
Sharp knife: Essential for cutting the corn off the ears and chopping the zucchini, red onion, and cilantro.
Cutting board: Provides a safe surface for cutting the vegetables.
Skillet: Used to cook the corn and zucchini with butter until softened.
Spatula: Useful for stirring and tossing the ingredients in the skillet.
Measuring spoons: Needed to measure out the canola oil, butter, salt, and pepper accurately.
Citrus juicer: Helps to extract juice from the lime efficiently.
Serving spoon: Used to serve the finished succotash.
Mixing spoon: Handy for combining all the ingredients together in the skillet.
Storing and Freezing Corn Succotash for Later Enjoyment
- Let the corn succotash cool completely before storing it in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
- If you want to freeze the succotash, transfer it to a freezer-safe container or resealable plastic bag. Remove as much air as possible to prevent freezer burn.
- Label the container with the date and contents, so you can easily identify it later.
- When stored properly in the freezer, the succotash will maintain its quality for up to 6 months.
- To thaw the frozen succotash, transfer it to the refrigerator and let it defrost overnight. You can also thaw it in the microwave if you're in a hurry.
- Reheat the thawed succotash in a skillet over medium heat, stirring occasionally, until it's heated through. You may need to add a splash of water or chicken broth to help rehydrate the vegetables and prevent them from sticking to the pan.
- If the succotash seems a bit dry after reheating, you can add a pat of butter or a drizzle of olive oil to help revive its texture and flavor.
- Avoid refreezing the succotash once it has been thawed, as this can negatively impact its texture and quality.
How To Reheat Leftover Corn Succotash
Reheat the corn succotash in a skillet over medium heat, stirring occasionally, until heated through. This method helps to preserve the texture of the vegetables and prevents them from becoming mushy.
If you prefer a moister dish, add a splash of chicken broth or vegetable broth to the skillet while reheating. This will help to revive the flavors and keep the succotash from drying out.
For a quick and easy reheating option, microwave the corn succotash in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes or until heated through. Stir the dish halfway through the reheating process to ensure even heating.
If you have leftover grilled corn from the original recipe, reheat it separately on a grill pan or under the broiler for a few minutes to restore its smoky flavor and slightly charred texture before adding it back to the reheated succotash.
To add a fresh twist to leftover corn succotash, create a cold salad by tossing the chilled succotash with a light vinaigrette dressing, fresh herbs, and crumbled feta cheese. This refreshing variation is perfect for a summer lunch or as a side dish at a barbecue.
Fascinating Facts About Corn Succotash You Didn't Know
A fun fact about this corn succotash recipe is that it combines corn, zucchini, cherry tomatoes, and lima beans, making it a colorful and nutrient-rich dish. The lime juice adds a refreshing citrus flavor that enhances the overall taste.
Is Making Corn Succotash at Home Cost-Effective?
This corn succotash recipe is quite cost-effective for a household. The main ingredients like corn, zucchini, and cherry tomatoes are generally affordable, especially when in season. The use of lima beans and red onion adds nutritional value without breaking the bank. The cilantro and lime provide a fresh burst of flavor at a minimal cost. Overall, this dish can be prepared for approximately $10-$12 for a household of 4 people. I would rate this recipe a solid 8 out of 10 for its cost-effectiveness and deliciousness.
Is Corn Succotash Healthy or Unhealthy?
The corn succotash recipe is a relatively healthy dish, packed with nutritious ingredients. Here's a breakdown of its health aspects:
- Corn and zucchini provide dietary fiber, vitamins (especially vitamin C), and minerals like potassium and magnesium.
- Cherry tomatoes are rich in lycopene, an antioxidant that may help reduce the risk of certain cancers and heart disease.
- Lima beans are an excellent source of plant-based protein and also contain iron, folate, and magnesium.
- Cilantro and lime add fresh flavors and provide additional vitamins and antioxidants.
However, the recipe does include some less healthy components, such as butter and canola oil, which are high in saturated and unsaturated fats, respectively.
To make this recipe even healthier, consider the following suggestions:
- Replace the canola oil with a healthier alternative like avocado oil or olive oil, which are rich in monounsaturated fats and have anti-inflammatory properties.
- Reduce the amount of butter used or substitute it with a small amount of olive oil to minimize saturated fat content.
- Add more non-starchy vegetables to the dish, such as bell peppers or carrots, to increase the fiber and nutrient content while keeping the calorie count low.
- Experiment with different herbs and spices, like basil, oregano, or cumin, to enhance the flavors without relying on excessive salt or fat.
- Consider using reduced-sodium vegetable broth instead of butter to cook the vegetables for a lower-calorie option.
Editor's Take: My Honest Opinion on Corn Succotash
This corn succotash recipe is a delightful blend of fresh, vibrant flavors and textures. Grilling the corn adds a smoky depth, while the zucchini and cherry tomatoes bring a refreshing crunch. The addition of lima beans provides a hearty element, and the red onion adds a subtle bite. The cilantro and lime juice elevate the dish with a zesty finish. It's a well-balanced, colorful side dish perfect for summer gatherings.
Enhance Your Corn Succotash Recipe with These Unique Side Dishes:
Exploring Delicious Alternatives to Traditional Corn Succotash
Why trust this Corn Succotash Recipe:
This corn succotash recipe is a delightful blend of fresh, seasonal ingredients that are both nutritious and flavorful. Grilling the corn adds a smoky depth, while the zucchini and cherry tomatoes bring a burst of color and freshness. The addition of lima beans and red onion provides a satisfying texture, and the cilantro and lime juice add a zesty finish. This recipe is easy to follow and perfect for a summer side dish or a light vegetarian meal. Trust in its simplicity and enjoy the vibrant flavors it offers.
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