Project Description

CONTRIBUTOR

Karlee Sisler Flores

CATEGORY

Side Dish

DIFFICULITY

Easy

SOCIAL

oliveandartisan

Sweet Corn Succotash

INGREDIENTS
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped

  • 2 bags frozen Stahlbush Super Sweet Corn

  • 1 can white beans
  • 1 ½ cup cherry tomatoes, halved
  • 2 tablespoons lemon thyme
  • 1 teaspoon salt
  • 2 teaspoon fresh cracked pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground nutmeg
  • 3 tablespoons butter

  • 1/3 cup cream

  • Parmesan for topping

INSTRUCTIONS

  • In a large skillet or saucepan over medium/high heat, place in the olive oil and onion. Cook until transparent. Add in the corn, white beans, cherry tomatoes, lemon thyme, salt, pepper, and cayenne pepper. Cover and cook for about 5 minutes, stirring occasionally, until the corn is defrosted, and the tomatoes have softened.

  • Add in the ground nutmeg, butter, and cream. Continue to cook for another 3-5 minutes letting the sauce thicken.

  • Serve with fresh toasted bread and parmesan.

Share this recipe

Sweet Corn Succotash

INGREDIENTS
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped

  • 2 bags frozen Stahlbush Sweet Corn

  • 1 can white beans
  • 1 ½ cup cherry tomatoes, halved
  • 2 tablespoons lemon thyme
  • 1 teaspoon salt
  • 2 teaspoon fresh cracked pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground nutmeg
  • 3 tablespoons butter

  • 1/3 cup cream

  • Parmesan for topping

INSTRUCTIONS

  • In a large skillet or saucepan over medium/high heat, place in the olive oil and onion. Cook until transparent. Add in the corn, white beans, cherry tomatoes, lemon thyme, salt, pepper, and cayenne pepper. Cover and cook for about 5 minutes, stirring occasionally, until the corn is defrosted, and the tomatoes have softened.

  • Add in the ground nutmeg, butter, and cream. Continue to cook for another 3-5 minutes letting the sauce thicken.

  • Serve with fresh toasted bread and parmesan.

Share this recipe