Mexican Succotash

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Mexican Succotash

It’s summer time and corn is fresh and abundant. This Mexican succotash recipe combines my southern, Native American roots with my love for Mexican elote. Although this is not a elote recipe it gives me fond memories of one.

Mexican Succotash

Mexican Succotash Cooking Tips:

You can use any combination of vegetables that you like for this recipe.

Can you make ahead?

Fridge: After succotash cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. 

Mexican Succotash

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Substitution Options:

You can make this a vegan dish by substituting the butter for a vegan butter or use 4 tablespoons of avocado oil.

what to serve with Mexican Succotash?

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Recipe:

Mexican Succotash
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Mexican Succotash

Mexican Succotash: It’s summer time and corn is fresh and abundant. This recipe combines my southern, Native American roots with my love for Mexican elote. Although this is not a elote recipe it gives me fond memories of one.
Course Appetizer, Main Course, Side Dish
Cuisine Mexican, Southern
Keyword succotash
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon oil
  • 1 onion sliced
  • 4 ears corn shucked, kernels removed or 24 oz. frozen corn
  • 2 cups frozen lima beans thawed
  • 2 zucchinis tops and bottoms removed, chopped
  • 1 poblano pepper chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves chopped
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons chili powder
  • 2 teaspoons sugar
  • 2 teaspoons Mexican oregano
  • ¼ cup enchilada sauce garnish
  • ½ cups cotija garnish
  • 5 sprigs cilantro chopped, garnish

Instructions

  • Heat a cast iron skillet over medium high heat, add butter and oil then add onion, corn and lima beans cook for 3 minutes. Add squash, poblanos and red bell pepper, cook for 3 minutes. Add garlic, salt, pepper, chili powder, sugar and oregano, cook for 3 minutes.
  • Taste and adjust seasoning, transfer to a platter and garnish with enchiladas sauce, cajeta and cilantro; serve hot and enjoy.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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