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Mexican Succotash Recipe

Savor the extraordinary with our Mexican Sweet Corn Succotash, where the vivid colors and diverse textures combine to create a taste experience that's nothing short of sensational!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 150 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 poblano pepper
  • 2 ears fresh sweet corn shucked
  • 2 cups frozen lima beans
  • 2 teaspoons vegetable oil
  • 1 cup chopped yellow onion
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 tablespoons minced fresh garlic
  • 1 cup halved grape tomatoes
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped cilantro

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil. Add the ears of corn and boil for 5 minutes. Remove and set aside to cool. Add the frozen lima beans to the pot of boiling water and cook according to package directions. Drain. Slice the corn off the cobs and set aside.
  2. Preheat your oven's broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Discard the skin. Chop and set aside.
  3. Heat the vegetable oil in a large skillet over high heat. Once hot, add the onions and bell peppers. Sauté for 5 minutes, then add the prepared lima beans and corn to the skillet. Sauté for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, and garlic; sauté for 2 minutes until the garlic is fragrant. Turn off the heat. Stir in the cilantro, salt, pepper, and lime juice. Serve warm or at room temperature.

Notes

  • To save time, you could try using canned corn and canned lima beans. Drain and rinse them both, then add them to the pan at the same time as in the regular recipe.
  • Store Mexican Succotash in an airtight container in the refrigerator, where it will stay good for up to 3-4 days. While you can freeze it, the texture of the vegetables may become softer upon thawing. It's best enjoyed fresh.
  • To reheat, simply warm it in a skillet over medium heat until heated through. Avoid microwaving, as it can unevenly heat and further soften the vegetables. Reheating on the stovetop helps retain its texture and flavors better.

Nutrition Information

Serving 1serving Calories 150kcal (8%) Carbohydrates 28g (9%) Protein 7g (14%) Fat 2g (3%) Polyunsaturated Fat 2g Sodium 270mg (11%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 150

% Daily Value*

Serving 1serving
Calories 150kcal 8%
Carbohydrates 28g 9%
Protein 7g 14%
Fat 2g 3%
Polyunsaturated Fat 2g 12%
Sodium 270mg 11%
Fiber 7g 28%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.