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Shot of succotash with a medley of vegetables including lima beans, tomatoes, and corn.

Corn Succotash

Corn Succotash

A medley of corn, lima beans, and tomatoes, sautéed with garlic, onions, and bell peppers.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sides
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 tablespoon olive oil, or cooking oil
  • 1 small white or yellow onion, diced
  • 2 cups fresh, canned, or frozen corn,
  • 2 cloves garlic, minced
  • One (10-ounce) can diced tomatoes with jalapeños or green chilies, drained
  • ¼ teaspoon salt, optional
  • ¼ teaspoon pepper

Instructions
 

  • Heat 1 tablespoon of oil on medium in a large skillet and sauté diced onion until soft, about 4 minutes.
  • Stir in 2 cups of frozen lima beans and garlic. Cook until beans are tender and warm.
  • Add diced tomatoes and cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Serve.

Notes

Prep Tip
Rinse canned beans under cool running water to get rid of excess sodium.
Change it Up
Use canned or frozen black-eyed peas or kidney beans instead of the lima beans.

Nutrition

Serving: 1 cupCalories: 141calCarbohydrates: 24gProtein: 6.1gFat: 3.1gSodium: 494mgFiber: 5.5g
Keyword 15 Minutes or Less, Beans, Vegetables