Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Succotash with Shishitos
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 49 mg
- Sodium
- 563 mg
Native Americans introduced settlers to this dish in the 1700s. Corn and beans are two of the “three sisters” of Native American cooking, and succotash (derived from a Narragansett word that means broken or boiled corn kernels) quickly caught on. Southern variations, like this one, are typically made with heavy cream.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 322
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 49 mg
- Sodium
- 563 mg
Ingredients
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Directions
- Melt the butter in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the corn, shishitos, lima beans, thyme, cayenne and a pinch of salt. Cook, stirring, until heated through, 6 to 8 minutes.
- Stir in the heavy cream and cook until thickened, about 2 minutes. Stir in the parsley and basil before serving.
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