Best Indiana Style Succotash Recipes

SUPER BOWL INDIANA SUCCOTASH

Super Bowl Indiana Succotash image

Great for the Superbowl. A Recipe from "The Little Mountain Bean Bible Cookbook" tweeked a bit.

Provided by Rita1652

Categories Corn

Time 45m

Yield 7 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces green beans
5 green onions with tops (chopped)
1/2 red pepper (diced the size of the corn)
15 ounces whole kernel corn (frozen or can drained)
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon paprika
1/4 teaspoon celery salt
black pepper

Steps:

Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
Saute green onions and red pepper in butter until transparent (do not brown).
Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
Simmer succotash, covered, for about 10 minutes.

INDIANA SUCCOTASH

Indiana Succotash image

This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow!

Provided by Miss Annie

Categories Beans

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs green beans
1 1/2 cups green onions with tops, chopped
4 cups fresh corn or 4 cups frozen corn
1 tablespoon sugar
1 1/2 teaspoons salt
6 tablespoons butter
3/4 teaspoon paprika
3/4 teaspoon celery salt

Steps:

Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
Saute green onions in butter until transparent (do not brown).
Add corn, salt, paprika, celery salt and sugar, then beans.
Simmer, covered about 10 minutes.

CHEF JOHN'S SUCCOTASH

Chef John's Succotash image

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Provided by Chef John

Categories Side Dish Vegetables Corn

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 ½ teaspoons butter
½ yellow onion, diced
salt and freshly ground black pepper to taste
½ red bell pepper, diced
1 jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2 green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Steps:

Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 1.1 g, Sodium 62.1 mg, Sugar 3.5 g

INDIAN SUCCOTASH

Indian Succotash image

Make and share this Indian Succotash recipe from Food.com.

Provided by cajunhippiegirl

Categories Corn

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 ham hock, about 1/2 lb
2 quarts water
salt
pepper
garlic powder
1/4 teaspoon Lawry's Seasoned Salt
1 (16 ounce) package frzn baby lima beans
2 tablespoons butter, plus
4 tablespoons butter
1/2 teaspoon hot sauce
6 slices bacon, cut into 1 inch pieces
1 (16 ounce) package frzn white shoepeg corn
2 cups sliced okra
1/3 cup chopped fresh parsley leaves
1 teaspoon chicken base
4 fresh tomatoes, cut into chunks

Steps:

Put ham hock in a big pot of water, cover and boil for about 20 minutes to really flavor the water.
Add baby limas, butter and seasonings and cook until done, when done remove from pan and put into bowl. Reserve liquid.
In a large skillet, fry bacon until crisp.
Add corn, okra and a small amount of liquid from beans.
Simmer about 10 minutes.
Add beans back into skillet,.
Add parsley and chicken base, cook for about 20 minutes stirring occasionaly.
Add fresh tomatoes and last 4 tbsp butter right before serving.
Simmer until tomates are heated through.

Nutrition Facts : Calories 298.9, Fat 17.1, SaturatedFat 8.2, Cholesterol 34.5, Sodium 257.1, Carbohydrate 30.5, Fiber 6.4, Sugar 1.9, Protein 9.2

SHRIMP MAQUE CHOUX

Shrimp Maque Choux image

Sweet corn, spicy peppers, and succulent shrimp are the stars of this maque choux, or Cajun succotash. The "milk" scraped from the corn cobs after the kernels are cut off gives the broth an irresistible creaminess. Experiment with different varieties of peppers for a uniquely delicious result every time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

5 tablespoons unsalted butter
1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops
1 small red onion, chopped (1 cup)
1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2 1/2 cups)
2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup)
5 thyme sprigs
Kosher salt and freshly ground pepper
4 ears corn, kernels and corn milk stripped (about 3 cups total)
1/3 cup dry vermouth
1 cup fish or seafood stock, or clam juice
1/3 cup heavy cream
1 pound medium shrimp, peeled and deveined

Steps:

Melt butter in a large straight-sided skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.
Stir in corn kernels and milk, then vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.