Succotash
corn & veggie side
This is a good side with breaded fish (and some tartar sauce), or anything grilled
Ingredients
- 5 ounces fresh or frozen baby lima beans or edamame (1 cup)
- 4 center-cut bacon slices
- 1 cup chopped sweet onion (from 1 small onion)
- 1 garlic clove, finely chopped (1 tsp.)
- 1.5 cups fresh corn kernels (2 ears)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 5 ounces cherry tomatoes, halved (1 cup)
- 1/4 cup thinly sliced fresh basil
Instructions
- Cook lima beans: Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
- Cook bacon: While beans simmer, place bacon slices in a skillet over medium heat. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
- Sauté the veggies: Add chopped onion to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Add the garlic and stir for about a minute. Remove from heat.
- Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.
Notes
- I prefer edamame to lima beans. You can also just cook these in the microwave
- I also use Trader Joe's fire roasted corn (freezer section), which is much easier than using fresh corn
- You can also add green beans (cooked) and/or roasted red peppers. I also like to add parboiled, cubed potatoes and fry them along with the onions