Name: Mexican Succotash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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)

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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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Substitution Options:

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

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Recipe:

📖 Recipe

Mexican Succotash

Kenneth Temple

This recipe combines my southern, Native American roots with my love for Mexican elote.

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Main Course, Side Dish

Cuisine Mexican, Southern

Servings persons

Calories 410 kcal

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.

Nutrition

Calories: 410kcalCarbohydrates: 53gProtein: 15gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 39mgSodium: 2175mgPotassium: 1109mgFiber: 11gSugar: 14gVitamin A: 2491IUVitamin C: 96mgCalcium: 184mgIron: 4mg

Keyword succotash

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