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Corn and Mushroom Succotash
Recipes
Corn and Mushroom Succotash
6 servings
20 minutes total

Ingredients

  • 4 ears fresh corn
  • 6 oz sliced fresh portabella mushrooms
  • 4 cloves garlic
  • 1 large tomato
  • 3 tablespoons fresh cilantro
  • 2 tablespoons unsalted butter
  • ¾ teaspoon kosher salt, divided
  • 1 can reduced-sodium black beans (15–16 oz)
  • ¼ teaspoon pepper
  • 1 lime, for juice
  • ¼ teaspoon hot sauce

Steps

    1. Shuck corn, then slice kernels from cobs (3 cups); scrape cobs with back of knife to release remaining juices. Chop mushrooms, garlic, tomato, and cilantro coarsely. Drain and rinse beans.
    2. Preheat large sauté pan on medium-high 1–2 minutes. Melt butter in pan, then add corn; cook and stir 2–3 minutes until slightly browned. Stir in mushrooms, garlic, and ½ teaspoon salt; cook and stir 2–3 minutes until mushrooms are softened.
    3. Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining ¼ teaspoon salt; cook 1–2 minutes until hot. Remove pan from heat. Juice lime (1 tablespoon) over mixture, then stir in hot sauce and cilantro. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 140, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 330mg, Total Carb 22g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 10%