Its almost the Fourth of July - one of my favorite holidays! This year is flying by, but that just means we're closer to our wedding. We actually did a wedding cake tasting today and it was so much fun! I am literally still full. For not being big on cake/dessert I have to say they were delicious.
Speaking of delicious I wanted to share a summery side dish recipe that is perfect for any of your holiday cookout plans! Succotash is easy to make and pairs great with any entrée. It also has a variety of color, texture and flavor making it stand out in the buffet line. It's also vegan! To make this dish you will need corn, butter, red bell pepper, onion, tomatoes, lima beans, thyme, salt, pepper and red pepper flakes.
Start by grilling corn then slice off the cob into a bowl. Add butter to a medium-sized saucepan and melt over medium heat. Add onion and red pepper and sauté for about 10 minutes. Add tomatoes and season mixture with salt and pepper. Simmer about 5 minutes. Add lima beans and a little bit of water. Bring to boil and reduce heat to simmer. Cook for about 10 minutes. Stir in corn, red pepper flakes (leave out if you don't want the added spice) and thyme. Cook for a few more minutes. Remove the thyme sprigs and transfer mixture to a serving dish. Chill in fridge.
**You can make this dish a day or two ahead of time!**
Enjoy!
- 3 ears of sweet corn, grilled
- 3 tbsp. butter
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 tomatoes on the vine, chopped
- salt and pepper
- 2 cups frozen lima beans, thawed
- ½ cup water
- 1 tsp. red pepper flakes (optional)
- 3 sprigs thyme
- Start by grilling corn then slice off the cob into a bowl.
- Add butter to a medium-sized saucepan and melt over medium heat.
- Add onion and red pepper and sauté for about 10 minutes.
- Add tomatoes and season mixture with salt and pepper. Simmer about 5 minutes.
- Add lima beans and a little bit of water.
- Bring to boil and reduce heat to simmer. Cook for about 10 minutes.
- Stir in corn, red pepper flakes and thyme. Cook for a few more minutes.
- Remove the thyme sprigs and transfer mixture to a serving dish.
- Chill in fridge.
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