Sweet Succotash Chili Recipes

CHILE-DRESSED SUCCOTASH

Steps:

• Make the chile vinegar: Combine the vinegar, sugar, a pinch of salt and 1 tablespoon water in a very small microwave-safe bowl. Add the jalapeño and microwave until bubbling, about 30 seconds. Let stand while you prepare the succotash.
• Put the lima beans in a medium saucepan and cover with water by a couple of inches. Bring to a boil, then boil for 3 minutes. Reduce the heat to a low simmer and cook until tender, about 12 minutes, then drain.
• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the corn, garlic and 1/3 cup water and cook, stirring occasionally, until the corn is tender, about 10 minutes. Stir in the lima beans, tomato and basil. Add as much of the chile vinegar as you like, then serve.

EASY SWEET CHILI

Steps:

• Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
• Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
• Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

ZESTY SUCCOTASH

Steps:

• In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired.

SUCCOTASH

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.

SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH

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.

SWEET CORN SUCCOTASH

Steps:

• In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
• Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
• Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
• To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

SUCCOTASH RECIPE

Steps:

• Heat 1 tablespoon vegetable oil and 1 tablespoon butter together in a large pan over medium heat. Swirl to combine.
• Add the onion and bell pepper and cook for 5 minutes to soften.
• Add the garlic and cook 1 minute, until it becomes fragrant.
• Add the corn, butter beans, and salt and pepper to taste. Stir and cook 5 minutes, or until the corn is golden in color and the beans are cooked to your preference.
• Stir in 1-2 tablespoons of butter (if desired) along with the cherry tomatoes and fresh chopped basil, about 1 minute to warm.
• Serve!

SWEET-AND-SOUR SUCCOTASH

Steps:

• Combine first four ingredients in a large bowl.
• Microwave, covered, on high 8 minutes or till vegetables are cooked.
• Stir in cabbage.
• Serve warm or chilled.

CORN AND CHILE SUCCOTASH

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!