Southwestern Succotash

by Karin Calloway
Succotash is an old-time side dish, and in its simplest form is just lima beans and corn simmered in a saucepan. But chefs all over the country are coming up with new versions that are packed with flavor.

My Southwestern Succotash is the perfect replacement for pinto beans on a Southwestern menu, and it’s loaded with vegetables. The usual limas and corn are present, along with diced zucchini and yellow squash. Chopped shallots provide a nice flavor base, and diced red bell pepper gives the dish added color. A sprinkling of ground cumin is the Southwestern secret ingredient here.

I like to serve this veggie-packed sauté with the Chile-Rubbed Tenderloin posted on this site, but it also makes a wonderful base for grilled or roasted sea bass, salmon or Mississippi farm-raised catfish. Just rub your fish of choice with some Southwestern seasonings and grill or roast (at 400 degrees) for about 10 minutes per inch of thickness.

  • 1 tablespoon olive or vegetable oil
  • 1 shallot, peeled and finely chopped
  • 1/2 teaspoon ground cumin
  • 2 small zucchini, diced
  • 2 yellow squash, diced
  • 1 10-ounce package frozen baby lima beans, defrosted
  • 2 ears grilled corn, kernels removed, or 1 cup frozen corn, defrosted
  • 1/2 red bell pepper, diced
  • Sea salt and freshly ground black pepper, to taste
Heat oil on medium-high in a large sauté pan. Add shallots, cumin, zucchini, squash and lima beans and sauté until the vegetables begin to get tender, about 3 minutes. Add the corn and red bell pepper, and sauté about 3 minutes more. Season to taste with the salt and black pepper and serve.

Makes 6 to 8 servings.
Southwestern Succotash

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