Succotash with Corn and Green Chile
With sweet corn, creamy beans, and a blend of seasonal veggies like Hatch chiles, this one-skillet Succotash has something for everyone.
Servings: 8 people
Ingredients
- 4 slices bacon chopped
- 1 white onion diced
- 1 orange bell pepper or red, diced
- 1 cup yellow squash diced
- 2 cups young lima beans
- 2 cloves garlic minced
- 3 cups corn kernels about 4 ears
- 4 ounces fire roasted diced green chiles or Hatch chiles
- ¼ teaspoon Kosher salt to taste
- ¼ teaspoon black pepper to taste
- 2 Tablespoons unsalted butter
Instructions
- Cook bacon. Heat a 12-inch cast iron skillet on your grill or stovetop over medium heat. Place your bacon, and cook for 3-5 minutes per side. Remove bacon, and allow it to cool. Leave the fat in the pan.4 slices bacon
- Dice bacon and onions. Add the onions to the bacon fat, and cook 2-3 minutes until translucent. Next. add the bell peppers and cool 3-5 minutes. Add your squash and lima beans, then cook 3-5 more minutes. Finally, add the garlic, and cook 2-3 minutes, or until fragrant.1 white onion, 1 orange bell pepper, 1 cup yellow squash, 2 cups young lima beans, 2 cloves garlic
- Add chilis and corn. The chiles are roasted and the corn is cooked, so they don’t need much time. Add them both, then cook 3-4 minutes.3 cups corn kernels, 4 ounces fire roasted diced green chiles
- Season with salt and pepper. When everything is kind of cooked, add the bacon, and melt in 2 Tablespoons of butter. That way the butter isn’t cooked, but you have that fresh, melted-butter finish.¼ teaspoon black pepper, 2 Tablespoons unsalted butter, ¼ teaspoon Kosher salt
Nutrition
Calories: 183kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 322mg | Potassium: 435mg | Fiber: 6g | Sugar: 6g | Vitamin A: 614IU | Vitamin C: 25mg | Calcium: 19mg | Iron: 1mg