Description
A flavorful and colorful dish of sweet corn, lima beans, and red bell peppers, perfect as a side for any meal.
Ingredients
Scale
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 large sweet onion, such as Vidalia, diced
- 3 cloves garlic, minced
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
- 4 ears corn, cut off the cob
- 1 cup finely diced red bell pepper
- 1 12-ounce package of frozen lima beans or edamame, thawed
- 1 tablespoon chopped fresh oregano
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
Instructions
- Heat the Skillet: Start by warming a skillet over medium heat. You will know it is ready when a drop of water sizzles upon contact. A preheated pan helps the veggies get those lovely brown bits, which adds depth to the dish. Just be careful not to let it get too hot and smoke!
- Sauté Onions & Peppers: Add chopped onions and bell peppers to the skillet and sauté until they are soft and fragrant. You will notice their vibrant colors brighten as they cook, and the aroma is simply inviting. Keep an eye on them so they do not brown too much; you want them tender, but not burnt.
- Add Corn & Beans: Stir in the corn and beans, letting them mingle with the veggies. The sweetness of the corn and earthy beans should start to fill the air. This creates a hearty mix that is satisfying. Remember, if you let it sit too long, you might end up with mushy veggies!
- Season & Simmer: Sprinkle in your chosen seasonings and give everything a good stir. You will want it to smell amazing as the spices bloom. Let it cook for just a few more minutes, but watch closely so nothing overcooks. It is easy to lose that lovely crunch if you walk away!
- Serve & Enjoy: Once everything is cooked through, take it off the heat and give it a quick taste. The colors and smells should be enticing, ready to enjoy! Just remember, if it seems a bit bland, a touch more seasoning can really bring it to life without overwhelming.
Notes
- Leftovers can be cooled and stored in an airtight container in the refrigerator up to five days.
- If corn kernels are tough to remove from the cob, place a small bowl inside a larger bowl to catch the kernels easily.
- When reheating leftovers, keep the heat low to avoid mushy vegetables, aiming just to warm them through.
- If the succotash seems bland, consider adding an extra pinch of salt or fresh herbs to brighten the flavors.
- For quick prep, you can chop the onion and red bell pepper a day in advance and store them in the fridge.
- When using frozen lima beans or edamame, make sure they are completely thawed to ensure even cooking with the fresh ingredients.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: Not specified
- Fat: 6g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: Not specified