A Mexican twist on this classic dish spices things up to create a unique side dish for Taco Tuesday
Succotash is a classic American dish made of corn and lima beans. Today, we’re taking this age-old dish south of the border, giving it a spicy kick and throwing in some bright bell peppers and cilantro. Sometimes I can get into a bit of a rut with my Mexican sides, always serving rice and beans. I decided to create this Mexican variation on succotash, and it was just the perfect thing to change things up.
Start by heating up two cups of corn and 1/2 cup water over medium heat. You can use fresh, frozen, or canned corn.
Next, add two cups of cooked Lima beans (I used canned) and 1 cup of diced bell peppers. I like to use a few different colors to make this dish nice and colorful.
Remove the root and outer layers of a large sweet onion. Pulse 1/2 of the onion in your food processor until almost pureed. Add it to the mix.
Next, chop up about 3/4 cup fresh cilantro. Toss it into the mix. Traditional succotash uses fresh basil or thyme, so cilantro is one of the elements that will give this variation its Mexican flair.
Now, it’s time to season your mixture. Here’s where we really put the Mexican twist on the dish. Add in two cloves of minced garlic, 3/4 teaspoon cumin, 1 1/2 teaspoons oregano, and 1/4 teaspoon cayenne pepper.
Let your mixture cook for about 5 minutes over medium heat and serve warm. Garnish with some fresh cilantro. Enjoy!