Summer Succotash Recipe
- 2 quarts water
- 3 medium ripe tomatoes
- 4 ears fresh sweet corn, husks removed
- 1 lb. shelled baby lima beans
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. Dijon mustard
- 1 Tbsp. Cherry Creek Seafood Seasoning
- 3/4 tsp. Garlic Salt
- Salt & pepper to taste
- 1 small bunch basil, chopped
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Bring water to a boil in a large pot. Gently slice a small X shape at the bottom of each tomato. Drop tomatoes in boiling water for 30 seconds then remove with a slotted spoon to a colander and run under cold water to stop cooking; set aside. Keep the water boiling and add corn. Cook corn for 2 min. then remove with tongs to a colander and run under cold water to stop cooking; set aside. Add lima beans to boiling water and cook until tender, about 15 min. Meanwhile, peel, seed, and dice tomatoes; start peeling from the X and skin should come off easily. Cut corn kernels off of the cobs. Add tomatoes, corn, and lima beans to a large bowl. In a small bowl, whisk oil, lemon juice, Dijon, garlic salt, and Cherry Creek seasoning. Fold dressing into veggies. Add salt & pepper to taste. Fold in basil just before serving.
Serve in Mason jars for a picnic. Makes a refreshing side dish for a barbecue meal. Toss in shredded chicken or grilled shrimp to make a main meal out of the salad.
Adapted from The Lee Bros. Southern Cookbook