indigenous recipes

This corn succotash recipe is a vibrant, veggie-packed side dish with serious flavor and deep roots in Indigenous culture. And the best part? It&#039;s ready in just 30 minutes, making it perfect for busy weeknights or entertaining friends and family with minimal effort!

Easy Corn Succotash

Tbsp oil

yellow onion (about ½ an onion)

garlic (minced)

jalapeno (finely diced)

(kernels

zucchini (diced)

red bell pepper

lima beans (340 g)

Tbsp unsalted butter (28 g)

basil (chopped, 10 g)

salt

¼ tsp black pepper

¼ tsp smoked paprika

Flavor Base: Set the largest pan or pot you have over medium heat. Add oil (or butter), onion, garlic, and jalapeno. Cook until soft and fragrant, about 5 minutes.

Veggies: Increase heat to medium/high. Add corn kernels, zucchini, and bell pepper. Cover and cook, stirring occasionally, until zucchini is soft and corn is brown around the edges, about 15 minutes.

Beans: Stir in the lima beans and cook until warm, about 3 minutes.

Serve: Remove from heat, and stir in the remaining butter, basil, salt, pepper, and paprika. Serve warm.

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Easy Corn Succotash

Top 1 indigenous recipes recipes from across the web

The most viewed indigenous recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Corn Succotash

The most viewed indigenous recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine