Indulge in a delightful culinary journey with Mama Nina's Corn Succotash, a vibrant and flavorful dish that embodies the essence of Southern comfort food. This classic recipe combines tender corn, sweet bell peppers, juicy tomatoes, and succulent lima beans in a harmonious symphony of flavors. Experience the perfect balance of sweetness, smokiness, and a hint of spice as you savor each bite.
Mama Nina's Corn Succotash is not just one recipe, but a collection of culinary treasures. The article offers variations that cater to diverse preferences and dietary needs. Explore the traditional Southern-style Corn Succotash, where bacon adds a smoky depth of flavor. For a healthier alternative, discover the Vegetarian Corn Succotash, where vegetable broth replaces bacon, resulting in a guilt-free indulgence.
But the journey doesn't end there. Uncover the secrets of Mama Nina's Corn Succotash with Lima Beans, a beloved family recipe that adds a delightful nutty flavor to the mix. And for those who relish a bit of heat, the Spicy Corn Succotash brings a vibrant kick with the addition of jalapeños and cayenne pepper.
Each recipe in this article is meticulously crafted to ensure an unforgettable culinary experience. With step-by-step instructions and helpful tips, even novice cooks can recreate these Southern classics in their own kitchens. Gather your loved ones around the table and embark on a flavor-filled adventure with Mama Nina's Corn Succotash.
CORN SUCCOTASH
Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 16m
Number Of Ingredients 12
Steps:
- Before getting started, prep all vegetables.
- Cut cherry tomatoes in half length wise.
- Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
- Dice red onion into small pieces.
- Melt down 2 tablespoons butter into a large skillet on medium-high heat.
- Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
- Season well with salt and pepper (its best to be generous). Give pan a stir.
- Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
- Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
- Once warm and crisp tender, turn off heat.
- Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
- Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
- Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.
Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 192 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
ROAST BABY CHICKEN WITH CORN MILK SUCCOTASH
Provided by Food Network
Time 1h20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Season the skin of the baby chicken with salt and pepper. Heat a saute pan over a medium heat until hot. Rub the chicken skin with the canola oil and place in a saute pan skin side down. Saute until nicely browned. Transfer saute pan to a pre-heated 375 degree oven and finish cooking skin-side down (approximately 8 to 10 minutes). Juice the raw corn kernels in a vegetable juicer. Strain the juice through a fine mesh strainer. The yield should be approximately 2 cups. Pour into a small sauce pot over a medium-low heat. Add the vanilla bean and bring to a very gentle simmer, while constantly stirring. Simmer until the corn milk naturally thickens. Add the lemon juice, lemon zest and season with salt and pepper. Add the jalapeno pepper, stir tasting constantly, until the heat of the jalapeno comes out. Strain immediately and return to the pot. Add all the vegetables and heat through. Spoon equal amounts of the succotash onto the center of 2 warm bowls. Remove the chickens from the oven and arrange over the succotash, skin side up. Sprinkle thyme leaves over each chicken
SWEET CORN SUCCOTASH
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
Tips:
- Fresh is Best: For the best flavor, use fresh corn and lima beans. If fresh corn is unavailable, you can use frozen or canned corn, but be sure to drain it well before using.
- Choose Sweet Corn: When selecting corn, look for ears with plump, evenly spaced kernels. Avoid ears with missing or damaged kernels.
- Cook the Corn Properly: To ensure the corn is tender and juicy, cook it over medium heat until it is heated through. Overcooking can make the corn tough and chewy.
- Use Good Quality Stock: The stock you use will greatly impact the flavor of the succotash. Use a good quality chicken or vegetable stock, or make your own using fresh vegetables.
- Season to Taste: Once the succotash is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
Mama Nina's Corn Succotash is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, flavorful stock, and savory seasonings, this succotash is sure to be a hit at your next gathering.
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