Best Southwest Succotash Recipes

Southwest Succotash Salad image

Yield Serves 2; can be doubled

Number Of Ingredients 8

4 cups mixed baby greens
8 tablespoons (or more) purchased oil and vinegar dressing
1 15- to 16-ounce can kidney beans, drained
1 cup fresh corn kernels, cut from 2 small ears of corn
1 cup 1/2-inch pieces hot pepper Monterey Jack cheese (about 4 ounces)
1 cup 1-inch-long red bell pepper strips
6 tablespoons chopped fresh cilantro
1 teaspoon ground cumin

Steps:

Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.

Southwest Succotash image

Provided by Leah Stacey

Number Of Ingredients 12

2 zucchini, halved lengthwise
3 Tbsp olive oil
salt and freshly ground pepper
1 red onion, peeled and finely chopped
2 clove garlic, finely chopped
1 bag of frozen corn, thawed
2 tomatoes, seeded and diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, grilled, peeled, seeded, and diced
2 c heavy cream
1/4 c crumbled queso fresco cheese
1/4 c chopped cilantro leaves

Steps:

1. Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
2. Heat remaining oil in a medium saucepan on the grates of the grill or you can cook inside on the stove top. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken.
3. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.