Buttery Succotash with Corn and Lima Beans
Inspired by techniques from America's Test Kitchen and Food Network Kitchen.
Fresh corn with its milky pulp, frozen lima beans, onion and red pepper cooked in butter with a pinch of cayenne and parsley.
Always check the labels of the products you use.
Method
- 1
Strip the corn. Stand each cob in the bowl and slice down the sides to cut off the kernels. Scrape the cob firmly with the back of the knife to catch the sweet, milky pulp, which gives the dish its creamy body.
- 2
Soften the vegetables. Melt the butter in the frying pan over medium-high heat until the foaming dies down. Cook the onion and red pepper for about 5 min, until soft and just browning at the edges, then add the garlic for 30 seconds until fragrant.
- 3
Cook the corn and beans. Stir in the corn and pulp, frozen lima beans, salt, pepper and cayenne. Turn the heat to medium and cook for about 5 min, stirring occasionally, until the beans are tender and everything is hot.
- 4
Finish. Stir in the parsley and serve straight away while the colours are bright.
Storage
Refrigerate covered up to 3 days. Reheat in a frying pan with a knob of butter until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chef's knife
- medium bowl
- 30 cm non-stick frying pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 275 kcal |
| Protein | 8.5 g |
| Carbohydrate | 36 g |
| of which sugars | 6.7 g |
| of which free sugars | 0 g |
| Fat | 12.6 g |
| of which saturates | 7.4 g |
| Fibre | 6.7 g |
| Salt | 1.22 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
