Taco Tuesday: Mexican Succotash

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.

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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.

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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.

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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!

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Printable Mexican Succotash Recipe

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