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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 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.
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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?
- 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
- 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.