Sweet Corn and Pole Lima Bean Succotash
Sweet Corn and Pole Lima Bean Succotash

Sweet Corn and Pole Lima Bean Succotash

Caramelized sweet corn and rich buttery lima beans are a power combo for a late summer side dish.

Ingredients

  • 1 ½ pounds (before shucking) of Jersey Pole Lima Beans, shucked and rinsed
  • 3 ears Jersey corn
  • 4 ounces butter
  • 1 small garlic clove
  • ¼ sweet onion, diced fine
  • Salt, Black and White Pepper to taste

Overview

  • Preparation Time: 20 Minutes
  • Cooking Time: 25 Minutes
  • Serves: 4
  • Difficulty Level: 2
  • Source: Summer Wind Farms

Blanch the corn in boiling water for 2 minutes. Remove with tongs and reserve the boiling water.
 
Boil the lima beans in the corn water for about 15 minutes until cooked through, then drain.
 
While the beans are boiling, cut the corn kernels from the cob and place in a DRY, nonstick fry pan and roast for 2-3 minutes until the kernels just start to brown and caramelize. 
 
Add the butter, diced onion, and spices, cook until the onion is soft.  
 
Add Lima beans and cook on medium/low heat for an additional 15 minutes stirring frequently.

Serving Information

This a great side dish to grilled steak, seafood or chicken.