RECIPE: Succotash with Everything Nutkrack (VEG & GF)

Blue skies + breezes = picnic season at Nutkrack!

RECIPE: Succotash with Everything Nutkrack (VEG & GF)

Indigenous tribes from what most of us know today as New England began making succotash as a corn and lima bean stew long before colonizers showed up. This recipe is a slight variation of the traditional, the perfect mix of light, summery, fresh and hearty. Southern twists add bacon or pork and some recipes suggest filling a pie crust with succotash. Add your favorite veggies or maybe even a fried egg on top for extra deliciousness! :)

Ingredients:

(serves 2-4)
2 tablespoons extra-virgin olive oil

3 ears fresh corn, shucked (or 2 cups frozen & thawed or 1 can)
1 teaspoon salt, divided
1 white onion, chopped
½ poblano pepper, chopped
½ red bell pepper, chopped
½ pint cherry tomatoes, halved
1 clove garlic, minced
2 cups fresh or frozen (thawed) lima beans
½ cup Everything Seasoned Nutkrack pecans, coarsely chopped

1 tablespoons butter (use olive oil for a vegan version)
Juice of ½ lime
Optional: ⅓ cup plain Greek yogurt
Freshly ground black pepper, to taste
¼ cup chopped fresh dill

Instructions

  1. Heat a large skillet over medium heat and warm the olive oil until it’s starting to shimmer. Add the corn and ½ teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 minutes.
  2. Turn the heat down to medium-low. Add the onion, poblano, bell pepper, and the remaining ½ teaspoon salt. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.
  3. Add the garlic to the pan and lima beans and cook until they’re warmed through, about 2 minutes.
  4. Add the butter to the skillet and stir until it’s mostly melted. Remove the skillet from the heat. Add lime juice. (Also add yogurt now, if using). Stir and toss well to coat.
  5. Let cool for a few minutes, then add the chopped Everything Nutkrack pecans. 
  6. Taste, and season with freshly ground black pepper and salt. Stir in about half of the dill, reserving the rest for garnish.
  7. Transfer the succotash to a serving plate or bowl. Top with the remaining herbs. If desired, add a few more pats of butter and sprinkle it lightly with some flaky salt and more Nutkrack!
  8. This dish is best enjoyed right away or within a couple of hours after making, but it will keep well in the refrigerator, covered, for up to 4 days.
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Recipe developed in the test kitchen of a Nutkrack staff member with 
inspiration from
Cookie+Kate :)

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