CORN AND CHILE SUCCOTASH
This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.
Provided by HocoRuco
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
- In a large skillet (that you have a lid for), heat oil over medium-high heat.
- Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
- Pour frozen corn into skillet. Stir as much as possible and then cover.
- Cook covered for about 3 to 5 minutes.
- Stir corn mixture. Corn should be thawed at this point.
- Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
- When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
- Season with salt, pepper, garlic powder and dried cilantro.
- Serve and enjoy!
Nutrition Facts : Calories 126.3, Fat 1.7, SaturatedFat 0.3, Sodium 101.8, Carbohydrate 28.3, Fiber 3.4, Sugar 1.1, Protein 4
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Dorrie Sagutch
[email protected]I'm a big fan of succotash, and this recipe is one of my favorites. I love the combination of sweet corn, chiles, and tomatoes. I also like to add a bit of diced onion and garlic for extra flavor. It's a delicious and versatile dish that can be serve
Fred Huntoon
[email protected]This is a great recipe for a quick and easy weeknight meal. I simply sauté the vegetables in a little olive oil and add the corn and tomatoes. I also add a bit of frozen peas for a little extra nutrition. It's a healthy and delicious meal that the wh
COREA ANGELCOREA
[email protected]I made this succotash for a cookout and it was a hit! Everyone loved the smoky flavor from the chipotle peppers. I also added a bit of diced avocado and cilantro for a little extra freshness. It was the perfect summer side dish.
Vivian adimia
[email protected]This succotash is a great way to use up leftover corn on the cob. I simply cut the kernels off the cob and add them to the recipe. I also like to use a variety of different chiles, depending on my mood. Sometimes I use a mild chile like a poblano, an
Taiwo Fatooki
[email protected]I'm not a huge fan of succotash, but I decided to give this recipe a try and I'm so glad I did! The flavors are incredible and the vegetables are cooked perfectly. I especially love the addition of the zucchini and bell pepper. I'll definitely be mak
Shabeer Mallah
[email protected]This is my go-to succotash recipe. It's so easy to make and always turns out delicious. I love that I can use fresh or frozen corn, depending on what I have on hand. I also like to add a bit of crumbled bacon or diced ham for a little extra flavor.
Nicole Rance
[email protected]I made this succotash for a potluck and it was a huge hit! Everyone loved the unique flavors. I used a variety of fresh vegetables from my garden, including sweet corn, bell peppers, and tomatoes. I also added a bit of cayenne pepper for a little ext
Kim zuber
[email protected]This succotash is a great way to use up leftover vegetables. I simply chop up whatever vegetables I have on hand and add them to the recipe. I also like to use a variety of different herbs and spices to give it a unique flavor. It's a delicious and e
Dimpho Njiji
[email protected]I'm a big fan of succotash, and this recipe is one of my favorites. I love the combination of sweet corn, chiles, and tomatoes. I also like to add a bit of diced onion and garlic for extra flavor. It's a delicious and versatile dish that can be serve
Akash kan
[email protected]This is a great recipe for a quick and easy weeknight meal. I simply sauté the vegetables in a little olive oil and add the corn and tomatoes. I also add a bit of frozen peas for a little extra nutrition. It's a healthy and delicious meal that the wh
Vidya Shakya
[email protected]I made this succotash for a cookout and it was a hit! Everyone loved the smoky flavor from the chipotle peppers. I also added a bit of diced avocado and cilantro for a little extra freshness. It was the perfect summer side dish.
movie god
[email protected]This succotash is a great way to use up leftover corn on the cob. I simply cut the kernels off the cob and add them to the recipe. I also like to use a variety of different chiles, depending on my mood. Sometimes I use a mild chile like a poblano, an
Ri pon
[email protected]I'm not a huge fan of succotash, but I decided to give this recipe a try and I'm so glad I did! The flavors are incredible and the vegetables are cooked perfectly. I especially love the addition of the zucchini and bell pepper. I'll definitely be mak
Journee Neff
[email protected]This is my go-to succotash recipe. It's so easy to make and always turns out delicious. I love that I can use fresh or frozen corn, depending on what I have on hand. I also like to add a bit of crumbled bacon or diced ham for a little extra flavor.
TheGamingHydra Yt
[email protected]I made this succotash for a potluck and it was a huge hit! Everyone loved the unique flavors. I used a variety of fresh vegetables from my garden, including sweet corn, bell peppers, and tomatoes. I also added a bit of cayenne pepper for a little ext
Kainat Shah
[email protected]This succotash recipe is a real winner! The combination of corn, chiles, and tomatoes is perfect, and the addition of the zucchini and bell pepper gives it a nice crunch. I also love the smoky flavor from the chipotle peppers. I'll definitely be maki