Yummy, need I say more! Succotash, a hearty southern dish that is full of texture and flavor! As kids, my husband and I both remember our mom’s making this comfort dish. My mom’s version had sweet and savory flare . My husband remembers his succotash being flavored with smoked meat, and he admitted that he was not fond of the dish. Well, this recipe has a unique combination of sweet and savory with a touch of smoke flavor. And more importantly, I hit a home-run with the entire family, including my hubby!
Just simple ingredients from the kitchen, with a few herbs and spices, this dish comes together very nicely. It excites me so when I can adapt recipes to be salt, oil, and sugar-free. In this adapted Succotash recipe from Southern Living, the unique blend of freshly squeezed Lime Juice and Rice vinegar gives a unique added sweetness with a touch of saltiness, and a dash of Smoked Paprika for a savory flare.
Feel free to use either fresh or frozen corn. Roasting the corn, believe it or not, intensifies the sweetness. Frozen okra works perfectly in this recipe as well. I like to add lots of color to dishes so assorted cherry tomatoes did just the trick!
So go ahead and whip up this sweet and savory tasty Southern dish. It will sure to make your taste buds dance!
Watch “How To” Video:
- 1 1/2 cups Fresh/Frozen Corn (2 ears of Fresh Corn)
- 1 cup Frozen Lima Beans
- 2 cups Water
- 1/2 cup Frozen Okra
- 1/2 cup Red Onion, chopped (about 1/2 of medium red onion)
- 1/2 cup Shallots, chopped ( about 2 medium shallots)
- 1/2 cup Red Bell Pepper, diced (about 1/2 large bell pepper)
- 1 large Garlic Clove, finely chopped
- 1/2 cup Cherry Tomatoes, halved
- 1 Tbsp Dried Basil (or fresh to taste)
- 3 Tbsp Freshly Squeezed Lime Juice (about 1 1/2 lime)
- 1 1/2 Tbsp Rice Vinegar (used Nakano brand)
- 1/8 tsp Smoked Paprika
- Preheat the oven to 400F. Line a cookie sheet with parchment paper and set aside. If using fresh corn, remove the leaves and silks. Wash off the cobbs with running water. Using a serrated knife, shuck each cobb. Place the kernels on the lined cookie and roast in the oven for 10-12 minutes until caramelized and begin to brown, but before the kernels begin to harden. Remove from oven and set aside.
- While the corn is roasting, add lima beans and water to a small saucepan. Bring water to a boil. Reduce to a medium heat and cook for 7 minutes. Drain water from lima beans and set aside.
- While corn and lima beans are cooking, chop the onions, shallots, bell peppers, garlic, and halve the cherry tomatoes. Set aside the cherry tomatoes. Using a nonstick skillet add the onions, okra, bell peppers, shallots and garlic. Sautee the veggies for 7 minutes on a medium heat, stirring frequently. Add a splash (about 1 tsp) of water to pan if sticking occur.
- Add the roasted corn and the cooked lima beans to the sauteed veggies and cook for an additional 5 minutes. Stirring frequently and adding a splash of water if needed for sticking. Remove from heat. Add the halved cherry tomatoes, lime juice, rice vinegar, and the basil and smoked paprika. Give the dish a thorough stir thru. Cover pan with lid and allow dish to rest for about 5 minutes. Give another quick stir thru and serve!