Simple (End of) Summer Succotash

Labor Day is peeking its rather large head around the corner of our calendars. While I'm excited for fall things, like pumpkin spiced everything, boots, and crunchy leaves, I'm definitely going to miss summer. Humidity and all, even after this particularly brutal morning.

So whether you're wrapping up the season this long weekend, or the next (after all, it's summer 'til September 22), grab these ingredients and make this simple summer succotash.

If you have fresh corn or lima beans, feel free to use that in place of the canned. I typically use the canned veggies because I like to enjoy this all year.

The start to all great succotash is butter. So go ahead and add a half a stick into a large skillet and let it melt over medium heat. Throw in half an onion and let it sauté, followed by the garlic.

There are so many different versions of succotash, but I like using white shoepeg corn mixed with yellow summer crisp. They really balance each other out. Add that into the pan along with chopped red pepper, and let it warm up, about 5-7 minutes.

Sorry I'm not sorry I added more butter. There's a large surface area to cover, right?

Cook the lima beans separately as directed, and add in last, and gently stirring to combine all the ingredients. Season to taste with salt, pepper, cayenne pepper, and garlic powder. I like to go bring the heat, so I go heavy on the cayenne. For some more kick, serve it with spicy BBQ chicken or ribs!

A great big bowl of summer.

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Simple Summer Succotash

• ½ stick butter
• 1-2 cloves garlic, minced
• ½ white or yellow onion, chopped
• 1 bag frozen lima beans
• 1 can white shoepeg corn, drained
• 1 (11 ounce) can Del Monte Summer Crisp Corn, drained
• 1 red bell pepper, chopped
• Salt, pepper, cayenne pepper, garlic powder to taste

1. Cook lima beans according to directions. Set aside.

2. Heat butter in heavy large skillet over medium heat.  Add onion and sprinkle with coarse salt.  Sauté until soft and translucent, about 5 minutes.  

3. Add garlic and stir until fragrant, about 1 minute.  

4. Add drained cans of corn, and red pepper.

5. Add the cooked lima beans and stir to combine with other ingredients. Season to taste with salt, pepper, cayenne pepper, and garlic powder.