Best 3 Dried Corn Succotash With Fresh Vegetables Recipes

Indulge in a delightful culinary journey with our dried corn succotash recipes, a vibrant blend of fresh vegetables and succulent succotash. Originating from the Native American tradition, succotash is a hearty dish that combines dried corn, lima beans, and a medley of vegetables. Our collection offers a diverse range of succotash recipes, each with its own unique flavors and textures. From the classic Southern-style succotash with its smoky bacon and tender okra to the vibrant Mexican-inspired version featuring black beans and sweet corn, our recipes cater to every palate. Whether you prefer a simple, rustic succotash or one bursting with bold spices, our comprehensive guide has you covered. Get ready to relish the goodness of fresh vegetables, the wholesome texture of dried corn, and the comforting warmth of succotash in every bite.

Recipes included:

1. Classic Southern-Style Succotash: A traditional Southern succotash recipe that combines dried corn, lima beans, bacon, okra, and a symphony of herbs and spices.

2. Mexican-Inspired Black Bean Succotash: A vibrant twist on the classic succotash, featuring black beans, sweet corn, poblano peppers, and a tantalizing blend of Mexican spices.

3. Summer Fresh Succotash: A refreshing and light succotash recipe that showcases the bounty of summer produce, including zucchini, yellow squash, cherry tomatoes, and sweet corn.

4. One-Pot Creamy Succotash: A quick and easy one-pot meal that combines dried corn, lima beans, vegetables, and a creamy sauce made with coconut milk and herbs.

5. Smoky Chipotle Succotash: A flavorful and smoky succotash recipe that incorporates chipotle peppers, fire-roasted tomatoes, and a touch of honey for a delightful balance of heat and sweetness.

Here are our top 3 tried and tested recipes!

SOUTHERN SUCCOTASH RECIPE

Southern Succotash Recipe image

This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!

Provided by Blair Lonergan

Categories Side Dish

Time 35m

Number Of Ingredients 10

Ingredients

2 slices bacon
½ cup diced sweet onion ((such as Vidalia))
1 teaspoon minced fresh garlic
1 (9 ounce) package frozen lima beans ((or use 1 ½ cups fresh lima beans))
1 (12 ounce) package frozen corn kernels ((or use 2 ⅔ cup fresh corn off the cob))
3 cups chopped fresh tomatoes
¼ cup water
2 tablespoons salted butter
Salt and pepper, to taste ((I use about ½ teaspoon kosher salt and ¼ teaspoon pepper))
Optional garnish: chopped fresh herbs such as basil, parsley or dill

Steps:

Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
Add the lima beans, corn, tomatoes, and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Scrape up any browned bits from the bottom of the pan with a wooden spoon as you stir the vegetables. Remove from heat.
Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 203.3 kcal, Carbohydrate 32.3 g, Protein 8.2 g, Fat 6.5 g, SaturatedFat 3.3 g, Cholesterol 13.7 mg, Sodium 229.4 mg, Fiber 6.6 g, Sugar 3.3 g, UnsaturatedFat 1.8 g

BEST-EVER SUCCOTASH

Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH OF FRESH CORN, LIMA BEANS, TOMATOES AND ONIONS

Succotash of Fresh Corn, Lima Beans, Tomatoes and Onions image

Provided by Amelia Saltsman

Categories Onion Tomato Side Sauté Picnic Vegetarian Quick & Easy Low Cal High Fiber Corn Lima Bean Fall Summer Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh lima beans (from about 2 pounds pods) or 10 to 11 ounces frozen lima beans or baby butter beans, thawed
3 tablespoons thinly sliced fresh basil

Steps:

Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add tomatoes, corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender and tomatoes are soft, about 20 minutes, stirring occasionally. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
Stir in basil and serve.

Tips:

Soak dried corn overnight: This will help to rehydrate the corn and make it more tender.
Use fresh vegetables: Fresh vegetables will give your succotash the best flavor.
Add some protein: If you want a more filling succotash, add some cooked chicken, bacon, or sausage.
Season to taste: Be sure to season your succotash with salt, pepper, and other herbs and spices to taste.

Conclusion:

Dried corn succotash with fresh vegetables is a delicious and easy-to-make dish that is perfect for a summer cookout or potluck. With its colorful vegetables and sweet corn, succotash is a surefire crowd-pleaser. So next time you're looking for a side dish that is both healthy and delicious, give dried corn succotash a try. You won't be disappointed!