The original succotash was introduced by American Indians in the 1600’s. The name was derived from the Narragansett Indian word msickqqustash, meaning boiled corn. I’m not quite certain what they call it in Cabo, but corn is an obvious staple of Mexico; so, here we go! Last month at Diamante, the posse and I enjoyed poolside time, strict studying and taking notes while “reading” Audible books, the occasional margarita, wild golf cart rides around the property, and then back to the villa for cooking dinner. This is one sweet and spicey version of succotash that we concocted. It may be served warm, room temp, or even chilled…your choice! Take a look! PS. We served it with a grilled shrimp, and lime and honey fruit. That’s coming to you tomorrow right here! Stay tuned.
1 Tbs olive oil
1 1/2 t butter
1/2 cup diced sweet onion
3/4 t salt
3/4 cup diced red pepper
1/4 cup thinly sliced jalapeño pepper
1 Tbs minced garlic
1/2 cup diced fresh tomato
1/2 t cumin
1/4 t cracked black pepper
1 cup green beans, cut on bias in 1 inch pieces
1/4 cup water
2 cups fresh corn kernels
1 cup cooked fresh or frozen baby lima beans (thawed)
Heat oil and butter in skillet over medium heat.
Add onion and salt.
Cook stirring until onion is golden and soft, about 6 minutes.
Add pepper, Jalapeño, and garlic.
Cook until peppers are soft, about 3 minutes.
Add tomatoes, cumin, black pepper, and cayenne.
Cook and stir until heated through, about 1 minute.
Add green beans, water and 1/4 t salt.
Cook 4 minutes.
Add corn and lima beans. Cook, stirring for 3 minutes.
Season with salt and pepper.
2/3 cup serving is 140 calories.