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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.
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican, Southern
Keyword: succotash
Servings: 4


  • 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.


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