Southern Style Succotash – a delicious recipe with beans, kosher salt, corn, unsalted butter, fresh ground black pepper, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place beans in large saucepan. Cover with water; add about 1 tsp salt. Bring to boiling. Skim surface till clear. Cook, partially covered, 30 to 40 minute till tender. Strain beans into sieve. Set aside.
2
Shuck corn: using clean kitchen towel, gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.
3
In large skillet, heat butter over medium high heat till melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minute Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook the corn and beans.
4
Add cream (and ham). Cook just till heated through and slightly reduced. Season to taste.
5
Note: OK to use frozen veggies when fresh not in season.
983
kcal
Calories
105
g
Fat
11
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh shelled lima beans or 2 cups butter beans, kosher salt, 2 large ears of corn or 2 cups corn, 2 tablespoons unsalted butter, and more.
Yes, Southern Style Succotash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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