Star-Spangled Summer Succotash

A vibrant American side dish originating from the Southern United States, this succotash celebrates the flavors of summer corn, juicy lima beans, and sweet bell peppers.

🛒 Ingredients

• 3 cups fresh corn kernels
• 1 cup lima beans
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium red onion
• 2 tbsp butter
• 1/2 cup chicken broth
• 2 tbsp heavy cream
• 1/4 cup grated Parmesan cheese
• salt and pepper
• 1/4 cup chopped fresh parsley

👨‍🍳 Instructions

1. 1

   Step 1: In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the corn kernels and cook for 5 minutes, stirring occasionally.

2. 2

   Step 2: Add the lima beans, red bell pepper, and yellow bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.

3. 3

   Step 3: Add the red onion to the skillet and cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.

4. 4

   Step 4: Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet.

5. 5

   Step 5: Add the chicken broth to the skillet and cook for 2-3 minutes, stirring occasionally, until the liquid is almost completely absorbed.

6. 6

   Step 6: Stir in the heavy cream and bring the mixture to a simmer.

7. 7

   Step 7: Reduce heat to low and let the succotash simmer for 2-3 minutes, stirring occasionally, until the flavors have melded together.

8. 8

   Step 8: Stir in the Parmesan cheese and season with salt and pepper to taste.

9. 9

   Step 9: Serve the succotash hot, garnished with chopped fresh parsley.

💡 Pro Tips

To prevent the succotash from becoming too dry, do not cook the vegetables for too long. If using frozen corn kernels, thaw them before using. You can also add diced ham or bacon to the succotash for added flavor.

📊 Nutrition per Serving