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Southwestern Succotash

A different succotash, one that will give variety and PEP to a Thanksgiving or Christmas holiday meal.

  • 6 ears fresh corn
  • 1/4 cup butter or margarine
  • 1 cup finely diced onion
  • 2 cups cooked pinto beans
  • 2 Poblano chilies, roasted, peeled and finely diced
  • 1 medium zucchini, finely diced
  • 1 cup water
  • Salt and pepper to taste
 

Method

Cut corn kernels off cobs. Heat butter (or margarine).

Saute onion over low heat until translucent, but not browned. Stir in corn. Cook 5 minutes over low heat, stirring constantly.

Add beans, chiles and zucchini and stir well. Add water and cook over low heat for about 10 to 15 minutes, stirring often. (Corn will caramelize slightly.) Season with salt and pepper to taste.

Serves: 8

Contributor:  Alison Matthews

more vegetable recipes      more thanksgiving recipes      back to Thanksgiving and Christmas Holiday vegetable recipes

Happy holiday cooking!

 

 
 

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