Recipe > Southern Style Succotash with Sweet Corn Cream

Southern Style Succotash with Sweet Corn Cream

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Servings: 4

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INGREDIENTS

  • 1 14.5-ounce can sweet corn kernels, drained
  • 1 15.5-ounce can butter beans, drained
  • 1 15-ounce can sweet peas, drained
  • ½ cup sliced canned carrots, drained and diced
  • ¼ cup canned diced tomatoes
  • 4 ounces olive oil
  • 8 sprigs fresh thyme
  • 1 fresh bay leaf

For the Sweet Corn Sauce:

  • ½ can of corn (6 ounces), strain off excess liquid
  • 3 ounces champagne or dry white wine
  • 4 tablespoons butter
  • Salt and pepper
  • Thyme sprigs

PREPARATION

Add olive oil to large skillet and quickly sauté all ingredients with salt and pepper until heated through. Season with salt and pepper to taste, about 5 minutes.

Puree corn and champagne in blender until very smooth. Strain through a fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.

Place sweet corn sauce on plate and top with a mound of succotash. Garnish with thyme sprigs. Serve with grilled shrimp, fish or chicken.

NUTRITION PER SERVING

Calories 423; Total Fat 30g (Sat 4g, Trans 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrates 37g; Dietary Fiber 9g; Sugars 6g; Protein 9g; Vitamin A 2849IU; Vitamin C 19mg; Calcium 57mg; Iron 3mg; Vitamin D 0IU; Folate 76mcg

% Daily Value: Vitamin A 57%; Vitamin C 32%; Calcium 6%; Iron 17%