Summer Succotash
Yields: 4-6 servings
  • 1 pound fresh lima beans
  • 2 tablespoons unsalted butter
  • 3 cups fresh yellow corn kernels
  • 1 cup diced red bell pepper
  • 1 cup heavy whipping cream
  • ½ cup sliced green onion
  • 2 teaspoons fresh thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Cornbread, to serve
  1. In a large saucepan, bring beans and water to cover to a boil over high heat. Cook until tender, about 10 minutes. Drain well.
  2. In a large skillet, melt butter over medium heat. Add corn and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Stir in beans, cream, and all remaining ingredients; cook, stirring frequently, until heated through, 5 to 7 minutes. Serve with cornbread.
Turn Summer Succotash leftovers into a salsa by adding chopped tomato and lime juice. Serve cold with tortilla chips.
Recipe by Taste of the South at