Corn Succotash is a classic Southern side dish with a million variations. The basics are simple: corn, lima beans, and fresh thyme. Use up your summer garden with diced zucchini, red potatoes, or okra. Naturally gluten-free, this vegan fat-free version is loaded with healthy vegan flavors, a perfect picnic side for Chipotle Baked Beans and Three Bean Salad.
EASY Servings: 4 Ready In: 25 minutes
2 medium shallot, chopped
1/2 medium red bell pepper, diced
2 cloves garlic, minced
1/2 tablespoon black pepper
1/4 teaspoon cayenne (or paprika)
1.5 cups corn kernels (from 3 large ears)
1 cup lima beans, frozen, thawed
2 tablespoons chives, chopped
2 tablespoons thyme, fresh
1/4 teaspoon salt
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To make the Succotash: Peel and mince the shallots. Seed and dice the bell pepper.
Combine the shallots, bell pepper, black pepper, thyme, cayenne (or paprika) in a wide saute pan. Add about 1/4 cup water. Cook over medium low heat, stirring often, until the shallots are translucent.
Chop the corn off the cob, if needed. Mince the garlic, if needed.
Add the corn kernels and garlic to the pan. Cook until the corn is tender, about 7 minutes.
Add the lima beans and cook another 5 minutes, until everything is warm and the beans are tender.
Chop the chives.
Turn off the heat and stir in the chopped chives.
Season with salt, and taste to adjust seasoning.
Chef's Tip: To bump up the flavor even more, broil or grill the corn and bell pepper. This adds another layer of flavor, with a smoky note.
Serving size: 1/4 of a recipe (about 1 cup)
Amount Per Serving
Calories From Fat (3%) 7.77
% Daily Value
Total Fat 0.93g 1%
Saturated Fat 0.16g <1%
Cholesterol 0mg 0%
Sodium 179.31mg 7%
Potassium 1090.71mg 31%
Total Carbohydrates 58.32g 19%
Fiber 10.74g 43%
Protein 10.12g 20%
Calcium 45.15mg 5%
Iron 99.89mg 555%
Vitamin A 3086.31IU 62%
Vitamin C 0.16mg <1%