Ingredients with Measurements:
- 2 cups of fresh corn kernels
- 1 cup of lima beans
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 cup of diced onion
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green bell pepper
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of smoked paprika
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet and sauté for 3-4 minutes until they are slightly softened.
3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Add the fresh corn kernels and lima beans to the skillet and stir to combine.
5. Season the mixture with salt, black pepper, cayenne pepper, and smoked paprika.
6. Pour the heavy cream over the mixture and stir to combine.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the vegetables are tender and the cream has thickened.
8. Stir in the chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing and low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 243
Fat: 17g
Saturated Fat: 10g
Cholesterol: 51mg
Sodium: 662mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- Frozen corn kernels can be used instead of fresh corn kernels.
- Frozen lima beans can be used instead of fresh lima beans.
- Half-and-half can be used instead of heavy cream.
- Olive oil can be used instead of unsalted butter.
- Yellow bell pepper can be used instead of red or green bell pepper.
Variations:
- Add cooked bacon or diced ham for a meatier version.
- Add diced tomatoes for a more colorful succotash.
- Add cooked quinoa or rice for a heartier dish.
Tips and tricks:
- Use a sharp knife to cut the corn kernels off the cob.
- Be sure to stir the succotash frequently to prevent burning.
- Adjust the seasoning to taste.
Storage instructions:
Leftover succotash can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the succotash in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the succotash in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped fresh parsley or a sprinkle of smoked paprika.
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Green salad
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the succotash is too thick, add a splash of chicken or vegetable broth to thin it out.
- If the succotash is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store leftovers promptly in the refrigerator.
Food history:
Succotash is a traditional Native American dish made with lima beans and corn.
Flavor profiles:
Creamy, savory, slightly spicy
Serving suggestions:
Serve the succotash as a side dish or as a vegetarian main dish.
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