Succotash

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
about 4 to 6 side dish serving

CATEGORIES
Ingredients
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/4 jalapeno, seeded and minced
  • 1 tablespoon plus 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 heaping cups fresh corn kernels (from about 4 ears)
  • 1 to 2 teaspoons sugar, depending on the sweetness of the corn (optional)
  • 2 cups cooked lima beans, or one 10-ounce package frozen fordhook lima beans, thawed
  • 1 tablespoon chopped fresh marjoram or oregano
  • 4 ounces grape or cherry tomatoes, quartered
  • 2 tablespoons chopped flat-leaf parsley
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Melt the butter in a saucepan over medium heat. Add the onion, garlic, jalapeno, and salt and season with pepper to taste. Cook, covered, stirring occasionally, until soft, about 5 minutes. Add the corn and sugar and cook, covered, stirring occasionally, until soft, about 10 minutes. (If the mixture gets dry while cooking add a couple teaspoons of water.)

Raise the heat to medium-high, add the lima beans and marjoram and cook, stirring, for 3 minutes. Stir in the tomatoes and parsley and season generously with pepper. Serve immediately.

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