Mexican Sweet Corn Succotash

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Mexican Sweet Corn Succotash

1 poblano pepper
2 ears fresh sweet corn, shucked
2 cups frozen lima beans
2 teaspoons vegetable oil
1 cup chopped yellow onion
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons minced fresh garlic
1 cup halved grape tomatoes
2 tablespoons fresh lime juice
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped cilantro
Instructions
Bring a large pot of water to a boil. Add the ears of corn and boil for 5 minutes. Remove and set aside to cool. Add the frozen lima beans to the pot of boiling water and cook according to package directions. Drain. Slice the corn off of the cobs and set aside.
Preheat your oven’s broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside.
Heat the vegetable oil in a skillet over high heat. Once hot, add the onions and bell peppers. Saute for 5 minutes, then add the prepared lima beans and corn to the skillet. Saute for another 5 minutes until onions are softened. Add the chopped poblano pepper, tomato, and garlic; saute 2 minutes until garlic is fragrant. Turn off the heat. Stir in the cilantro, salt, pepper and lime juice. Serve warm or at room temperature.

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