Indiana Succotash
Experience the vibrant flavors of summer with Indiana Succotash, a hearty and colorful dish that celebrates the best of fresh, seasonal vegetables. This easy-to-make recipe combines sweet corn kernels, tender lima beans, and a medley of zucchini, red bell pepper, and onion, all simmered in a rich, creamy thyme sauce. Enhanced with the aromatic warmth of garlic and finished with a sprinkle of fresh parsley, this succotash is a perfect blend of creaminess and crunch with bursts of natural sweetness. Ready in just 35 minutes, it’s an excellent choice for a quick weeknight side dish or a light vegetarian main course. Serve it warm alongside crusty bread to soak up every last drop of the flavorful sauce. Perfect for family dinners or summer gatherings, Indiana Succotash is a delicious homage to Midwest comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups fresh sweet corn kernels
- 1.5 cups fresh lima beans (or frozen, thawed)
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 1 zucchini, diced
- 2 garlic cloves, minced
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large skillet, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the red bell pepper and zucchini, cooking for an additional 3-4 minutes until they start to soften.
Add the garlic and cook for 1 minute, stirring constantly to prevent burning.
Stir in the sweet corn kernels and lima beans. Cook for 5 minutes, stirring occasionally, to allow the vegetables to combine and soften.
Pour in the heavy cream and sprinkle in the fresh thyme leaves. Stir well to coat the vegetables evenly.
Reduce the heat to medium-low and simmer for 3-5 minutes, or until the cream slightly thickens.
Season the succotash with salt and pepper, adjusting to taste.
Remove the skillet from heat and garnish the dish with fresh parsley before serving.
Serve warm as a side dish or as a light main course with crusty bread.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 40.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3272 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
