Makes 3 servings
Many Southern families have their own versions of succotash, a hearty comfort food that is full of texture and flavor. My mom’s had a sweet and savory flair, while my husband remembers his mom’s succotash being flavored with smoked meat. My variation is the best of both worlds—sweet and savory with a touch of smoke flavor. It will make your taste buds dance!
1½ cups fresh or frozen corn (about 2 ears of fresh corn)
1 cup frozen lima beans
2 cups water
½ cup frozen okra
½ cup red onion, chopped
½ cup shallots, chopped
½ cup red bell pepper, diced
1 large garlic clove, finely chopped
½ cup cherry tomatoes, halved
1 tablespoon dried basil (or fresh, to taste)
3 tablespoons freshly squeezed lime juice
1½ tablespoons rice vinegar
⅛ teaspoon smoked paprika
- Preheat the oven to 400°F. Line a cookie sheet with parchment paper and set aside.
- If using fresh corn, remove the leaves and silks. Wash off the cobs with running water. Using a serrated knife, cut the kernels off each cob.
- Place the corn on the lined cookie sheet and roast in the oven for 10-12 minutes, until they’re caramelized and begin to brown but before the kernels begin to harden. Remove from oven and set aside.
- While the corn is roasting, add lima beans and water to a small saucepan. Bring water to a boil. Reduce to medium heat and cook for 7 minutes. Drain water from lima beans and set aside.
- Halve the cherry tomatoes and set aside.
- Chop the onions, shallots, bell peppers, and garlic and add them to a preheated nonstick skillet. Sauté the veggies for 7 minutes on a medium heat, stirring frequently. Add a splash (about 1 tsp) of water to pan if sticking occurs.
- Add the roasted corn and the cooked lima beans to the pan with the veggies and cook for an additional 5 minutes, stirring frequently and adding a splash of water if needed for sticking. Remove from heat.
- Add the halved cherry tomatoes, lime juice, rice vinegar, basil, and smoked paprika. Give the dish a thorough stir. Cover pan with lid and allow dish to rest for about 5 minutes. Give another quick stir and serve!
Chef’s note: Roasting the corn intensifies its sweetness.
Faith Scott, along with her husband, Will, and their three children, love to share their passion for living a healthy, whole-food, plant-based lifestyle on their website & blog, Get2dRootHealthandWellness.com, on their YouTube channel, and on Facebook and Instagram. Faith transitioned to a plant-based lifestyle in 2015 in an effort to lose weight. Within the first few weeks of trying plant-based recipes, her family was enjoying the food and asking for repeat meals; that was when she realized healthy living is a family affair! For the past six years, her entire family has reaped the priceless benefits of good health, energy, and vibrancy from living a plant-exclusive lifestyle. The Scott family’s message is simple, “Our health is our wealth. Let’s ‘Get2dRoot’ of obtaining and sustaining good health by eating more plants.”