Recipe: Perfect Succotash with a twist ;)

Succotash with a twist ;). This recipe puts a Brazilian twist on an American staple, succotash. Corn Succotash or just succotash for short starts with key vegetable ingredients making it the best melting pot of your favorite Southern sides. Succotash can be enjoyed as a side dish or become the centerpiece to any meal.

Posole Succotash follows the basic concept of a traditional southern succotash, with some substitutions. Posole is used as the corn product, edamame replaces the lima beans and a pumpkin seed and milk slurry is used as a thickener. For a spicy succotash, New Mexico roasted green chile. You can have Succotash with a twist ;) using 22 ingredients and 8 steps. Here is how you cook it.

Ingredients of Succotash with a twist ;)

1. 🢂 4 of sweet corn cobs, shucked.
2. 🢂 1/2 of green bell pepper, diced.
3. 🢂 1/2 of red bell pepper, diced.
4. 🢂 1/2 of yellow bell pepper, diced.
5. 🢂 1/2 of orange bell pepper, diced.
6. 🢂 2 of carrots, diced.
7. 🢂 10 of string beans, diced.
8. 🢂 1 cup of lima beans (substitute: kindney beans), cooked.
9. 🢂 1 cup of peas (green and/or white), cooked.
10. 🢂 1 large of tomato, deseeded and diced.
11. 🢂 5 clove of garlic, minced.
12. 🢂 1 tbsp of olive oil, extra virgin.
13. 🢂 of salt.
14. 🢂 of freshly ground black pepper.
15. 🢂 of red chilli flakes.
16. 🢂 1 tsp of lime juice.
17. 🢂 1 cup of vegetable broth (substitute with a single stock cube dissolved in water).
18. 🢂 1 bunch of parseley, finely chopped.
19. 🢂 1 large of zucchini, diced.
20. 🢂 of garnish.
21. 🢂 1 piece of cabbage, thinly shredded.
22. 🢂 dash of parseley, chopped.

We chose to go to Succotash for lunch due to its proximity to the Gaylord Hotel and it was a great experience from start to end. The food was a fusion of traditional southern fare with a modern twist. The specials were their seafood chowder which smelled delicious, corn bread, spicy chicken sandwich. You can't get more "Southern" than succotash.

step by step Succotash with a twist ;)

1. Cook or steam the sweet corn until the skin of the corn feels less fibrous.
2. Take the olive oil in a wok on very high heat. Add the minced garlic, and roast the garlic until the smell changes. There is no need to completely brown the garlic..
3. Add the tougher vegetables, like carrots, string beans, bell peppers, zucchini and Lima beans/kidney beans. Add the salt. Toss on high heat for about 2 minutes until heated through..
4. Add the boiled or steamed sweet corn. Continue tossing on high heat for about 5 minutes..
5. Add the black pepper and chilli flakes. Add the lime juice as well..
6. Add the parsley, tomato and toss for another minute. Add the broth, at this point. Cook for 2 more minutes on high heat..
7. Take the contents onto the serving dish and garnish with the parsley and the shredded cabbage..
8. Serve hot, with rice, or as an appetizer portion. Enjoy!.

This recipe comes from my mother, who was a fantastic cook. This dish made her famous at least with everyone who Succotash is not southern at all! Bursting with summer flavors, this Shrimp and Edamame Succotash is a fun twist on the traditional and makes the perfect weeknight dinner. When I was in school, I spent a year working a few nights a week at a retirement home. All my residents had their favorite meals but one side dish that everyone.