Recipe courtesy of Trisha Yearwood

Chile-Dressed Succotash

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
32m Easy 99%
CLASS
17m Easy 99%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
41m Intermediate 99%
CLASS
18m Easy 98%
CLASS
24m Easy 98%
CLASS
Anne Burrell

Corn Chowder

34m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now