Creamy Succotosh Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST-EVER SUCCOTASH



Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

  • Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  • While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  • Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  • Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

CREAMY CHICKEN SUCCOTASH



Creamy Chicken Succotash image

Provided by Sunny Anderson

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 strips thick-cut bacon, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 green bell pepper, stemmed, seeded and chopped
1 clove garlic, minced
16 ounces (about 3 1/2 cups) sweet corn kernels, drained if canned, thawed if frozen
16 ounces (about 3 1/2 cups) cooked lima beans, drained if canned, thawed if frozen
2 cups peeled pearl onions, thawed if frozen
1 teaspoon hot sauce, such as Frank's Red Hot, or to taste
1/2 cup heavy cream

Steps:

  • In a large skillet over medium heat, cook the bacon until crisp, about 5 minutes. With a slotted spoon, transfer the crisp bacon to a paper towel-lined plate to drain.
  • Season the chicken well with salt and pepper and sear in the same skillet, stirring, until the edges begin to brown, about 5 minutes. Add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add the corn, lima beans, pearl onions, hot sauce, and cream, and cook until simmering. Reduce the heat to medium low and cook until the vegetables are tender and the chicken is cooked through, about 15 minutes.
  • Taste and adjust the seasoning with salt and pepper; stir in the reserved bacon and serve immediately.

CREAMY SUCCOTASH



Creamy Succotash image

This is a creation from my sister, Jenny. When I saw her make it, I didn't think the combination would be very tasty together, but I changed my mind immediately upon tasting it." -Shannon Koene of Blacksburg Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 11

4 cups frozen lima beans
1 cup water
4 cups frozen corn
2/3 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, finely chopped
1 small onion, finely chopped

Steps:

  • In a large saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 10 minutes. Add corn; return to a boil. Reduce heat; cover and simmer 5-6 minutes longer or until vegetables are tender. Drain; cool for 10-15 minutes., Meanwhile, in a large bowl, combine the mayonnaise, mustard, onion powder, garlic powder, salt and pepper. Stir in the bean mixture, tomatoes and onion. Serve immediately or refrigerate.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 238mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH



Seared Scallops with Creamy Summer Succotash image

Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons canola oil
4 ounces pancetta, diced
1 small red onion, diced
4 ears corn, shucked and kernels cut off
2 cloves garlic, minced
3/4 cup heavy cream
4 ounces haricots verts, trimmed and cut into 1-inch pieces (about 1 cup)
1 red bell pepper, stemmed, seeded and diced
1 cup heirloom cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves, torn
1 1/4 pounds large sea scallops (about 20), "foot" muscle removed, patted dry (see Cook's Note)

Steps:

  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
  • Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
  • Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
  • Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
  • Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
  • Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

CREAMY SUCCOTASH



Creamy Succotash image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups frozen yellow corn kernels
1 1/2 cups frozen cut okra
1 cup milk
3 tablespoons white sauce mix (recommended: Knorr)
1 (15-ounce) can butter beans, drained
1 (4-ounce) jar chopped pimento, drained

Steps:

  • In a microwave-safe bowl, combine corn, okra and 1 tablespoon water. Cover with damp paper towels and microwave on high setting for 7 to 8 minutes.
  • In a medium saucepan, over medium heat, whisk together milk and white sauce mix. Bring to boil, whisking constantly. Reduce heat to simmer and continue stirring for 1 minute. Remove from heat. Add cooked corn and okra, butter beans and chopped pimento to white sauce. Return to medium heat and heat through. Serve hot.

SUCCOTASH



Succotash image

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

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

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

CREAMY SUCCOTASH PASTA SALAD WITH BACON



Creamy Succotash Pasta Salad with Bacon image

A creamy pasta salad with crispy bacon is loaded with the standard ingredients of succotash: lima beans, corn and tomatoes.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
8 slices thick-cut bacon, finely chopped
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons finely chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 cup frozen baby lima beans, thawed
1 cup frozen corn kernels, thawed
8 ounces dried fusilli
1 cup halved grape tomatoes
1/2 cup thinly sliced scallions

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
  • Whisk together the mayonnaise, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the tomatoes and scallions to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

CREAMED CORN SUCCOTASH WITH COTIJA



Creamed Corn Succotash with Cotija image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

8 ears fresh corn on the cob, husked and silks removed
2 tablespoons unsalted butter
1 small sweet onion, such as Vidalia or Walla Walla, finely diced
1 clove garlic, finely chopped
2 teaspoons sugar
8 ounces fresh or frozen edamame (fresh blanched or frozen thawed)
1 plum tomato, seeded and finely diced
1/4 cup grated cotija cheese
3 tablespoons creme fraiche
Kosher salt and freshly ground black pepper
Finely grated zest of 2 fresh limes
2 green onions, green and pale green part, thinly sliced
1/4 cup chopped fresh cilantro, plus whole leaves for garnish

Steps:

  • Cut the corn from the cob and put into a bowl. Use the back of the knife and press to release the milk of the cob into the bowl with the corn.
  • Heat the butter in a large saute pan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the corn and corn milk to the pan.
  • Add the sugar and cook, stirring occasionally, until the corn begins to soften slightly and heats through, about 5 minutes. Add the edamame and tomatoes and cook for 2 minutes. Add the cotija and creme fraiche and season with salt and pepper. Cook for 1 minute longer.
  • Remove from the heat and stir in the lime zest, green onions and chopped cilantro. Transfer to a serving bowl and garnish with whole cilantro leaves.

CREAMY SUCCOTASH WITH BACON, THYME AND CHIVES



Creamy Succotash with Bacon, Thyme and Chives image

If fresh thyme or chives aren't available for the succotash, use dried thyme and sliced green onion tops.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Corn

Yield 6

Number Of Ingredients 8

4 ounces thick sliced bacon, cut into 1/2-inch pieces
1 medium onion, cut into medium dice
1 (10 ounce) package frozen baby lima beans
Salt and freshly ground black pepper, to taste
1 (10 ounce) package frozen sweet corn
½ cup heavy cream
1 ½ teaspoons minced fresh thyme leaves
2 teaspoons snipped fresh chives

Steps:

  • Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Pour off all but 2 Tbs. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 cup water, salt and pepper, and bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked and cream doesn't pool, about 5 minutes longer. (Can be refrigerated at this point up to 2 days ahead.)
  • When ready to serve, stir bacon and chives into warm succotash. This recipe doubles easily.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 21.5 g, Cholesterol 32.3 mg, Fat 10.3 g, Fiber 4 g, Protein 6.6 g, SaturatedFat 5.4 g, Sodium 219.2 mg, Sugar 3 g

CREAMY SUCCOTASH



Creamy Succotash image

Make and share this Creamy Succotash recipe from Food.com.

Provided by jovigirl

Categories     Corn

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

10 ounces frozen lima beans
2 tablespoons unsalted butter
4 slices bacon, cut into 1/4-inch slices
1 medium red onion, chopped
1 large green pepper, cored, seeded and chopped
4 cups fresh corn kernels
1/2 cup chicken broth
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream
1 cup cherry tomatoes, each cut in half
1/2 cup flat leaf parsley, chopped

Steps:

  • Cook lima beans according to package directions. Drain and set aside.
  • In large nonstick skillet, add butter and bacon.
  • Cook over medium-high heat until bacon starts to brown, about 3 minutes.
  • Stir in onion and green pepper and cook 10 more minutes, stirring occasionally.
  • Add corn, broth, salt, pepper and cooked lima beans; simmer, uncovered, 5 minutes, stirring occasionally.
  • Stir in cream, tomatoes and parsley and heat through.

CREAMY CONFETTI SUCCOTASH



Creamy Confetti Succotash image

An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 5

Number Of Ingredients 9

1 tablespoon butter or margarine
1 small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
2 cups fresh or frozen whole kernel corn
1 cup frozen baby lima beans
1/4 cup half-and-half
2 tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 10 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg

CREAMY SUCCOTOSH



Creamy Succotosh image

This recipe is taken from the Southern Living All-Time Favorites magazine. The ingredients are simple, but the finished product is a creamy concoction of down-home southern cuisine. Uses only 1/2 tsp. sugar and calls for milk vs. cream.

Provided by DailyInspiration

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen petite lima beans
1 (16 ounce) package frozen white shoepeg corn, thawed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups milk
cooked and crumbled bacon

Steps:

  • Cook lima beans according to package directions; drain and set aside. Pulse corn in a food processor 8-10 times or until coarsely chopped. Set aside.
  • Melt butter in a large skillet over medium high heat; add flour stirring until smooth. Cook, stirring constantly, 1 minute; stir in sugar, salt, and pepper. Gradually add milk, stirring until smooth.
  • Stir in chopped corn, and cook, stirring often, 12 to 15 minutes or until corn is tender and mixture is thickened. Stir in lima beans. Garnish with crumbled bacon, if desired, and serve immediately.

Nutrition Facts : Calories 178.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 17.3, Sodium 373.9, Carbohydrate 27.1, Fiber 3.6, Sugar 0.7, Protein 6.2

More about "creamy succotosh recipes"

NANA’S CREAMY SUCCOTASH – A COALCRACKER IN THE KITCHEN
nanas-creamy-succotash-a-coalcracker-in-the-kitchen image
Web Aug 8, 2020 1 (10-ounces) box or bag frozen Fordhook lima beans (the large ones) 2 tablespoons butter 3/4 cup half and half, light or heavy cream (may add more/less as you prefer) Salt and pepper to taste Directions If …
From acoalcrackerinthekitchen.com


SUCCOTASH RECIPE - CLASSIC & CREAMY - BISCUITS & BURLAP
succotash-recipe-classic-creamy-biscuits-burlap image
Web Mar 19, 2019 ½ cup heavy cream optional 1-2 Tablespoons Wondra Quick-Mixing Flour optional Instructions Cook lima beans in salted, boiling water until tender, 10-12 minutes. Drain and set aside. Melt 1 …
From biscuitsandburlap.com


CREAMY CHICKEN SUCCOTASH RECIPE | CAMPBELL'S SOUP UK
Web Ingredients. 1 tbsp olive oil; 2 knobs of butter; 4 chicken breasts, skin on; 175g smoked pork sausage, diced; 1 large onion, finely chopped; 2 garlic cloves, crushed (optional)
From campbellsoup.co.uk


EASY SUCCOTASH CASSEROLE RECIPE WITH LIMA BEANS AND CORN - THE …
Web Jun 12, 2021 Steps to Make It. Grease a 2 1/2-quart casserole. Drain corn, reserving liquid. Add water, if necessary, to corn liquid to make 3/4 cup of liquid. In a large bowl, combine …
From thespruceeats.com


CLASSIC SUCCOTASH RECIPE - SOUTHERN LIVING
Web May 18, 2018 Discard yellow onion, thyme, and garlic. Cook bacon in a large skillet over medium heat 7 minutes or until crisp, turning once. Remove bacon, reserving 2 Tbsp. …
From southernliving.com


EASY SUCCOTASH – A COUPLE COOKS
Web Aug 17, 2021 This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history. Ingredients 2 tablespoons olive oil 1/2 …
From acouplecooks.com


SUCCOTASH RECIPE (WITH FRESH OR FROZEN VEGETABLES) | KITCHN
Web Aug 16, 2022 Add the remaining vegetables. Stir in the tomatoes, corn, okra, and lima beans, and cook, stirring occasionally, until the vegetables are heated through and …
From thekitchn.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #side-dishes     #easy     #dietary     #low-calorie     #low-in-something     #3-steps-or-less

Related Search