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Fall Corn Succotash
Recipes
Fall Corn Succotash
6 servings
20 minutes total

Ingredients

  • 8 oz bacon
  • 8 oz diced fresh yellow onions
  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 3 cups frozen corn kernels (about 14 oz)
  • 2 cups frozen lima beans
  • 1 (4 oz) can diced green chilies
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon chili powder (optional)
  • 1 cup diced fresh tomatoes
  • ⅓ cup sliced fresh green onions

Steps

    1. Preheat large, nonstick sauté pan on medium 2–3 minutes. Chop bacon (wash hands). Place bacon in pan; cook and stir 4–5 minutes until crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions and tri-pepper mix; cook and stir 4–5 minutes until tender.
    2. Increase heat to medium-high. Add corn, lima beans, and green chilies to pan; cook and stir 4–5 minutes until hot.
    3. Stir in vinegar, butter, salt, pepper, and chili powder, if using; cook and stir 1 minute. Remove from heat; stir in tomatoes, green onions, and bacon. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 21g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 780mg, Total Carb 34g, Fiber 7g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 12g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%