I always love to bake, and when I have time I also love to cook. Now that I have a lighter schedule for a few weeks, I’ve been cooking up a storm. New recipes every night =). I’ve had succotash on my list of things to make since last fall when I had the most a-mazing succotash in Charleston. When I spotted this recipe for balsamic succotash the same day I had picked up some beautiful jumbo shrimp at the grocery store, I knew it was fate. (Succotash is classically served with shrimp.) Jordan was less convinced, but I was convinced enough for both of us so I forged ahead =). After a couple bites, Jordan was convinced too and said, “this is pretty good!”. Success! I didn’t remember enough about the exact details of the succotash I had in Charleston to create a copycat recipe, but this balsamic succotash was delicious. It’s such an easy recipe and healthy too! I’ll definitely be making this recipe over and over. Enjoy!
Balsamic Succotash
1 tbsp butter
1 cup frozen corn kernels
1/2 red bell pepper, chopped
1/2 tsp dried basil
1 cup frozen baby lima beans
1/2 tsp sugar
salt and pepper to taste
1 tbsp balsamic vinegar
1. Melt butter in a large nonstick skillet over medium high heat (I got my skillet a little too hot and almost browned my butter – oops…but I think it just added a little extra flavor so feel free to do the same =) ).
2. Add corn, bell pepper, basil, sugar, salt, pepper, and beans. Reduce heat to medium and cook 5-7 minutes or until vegetables are soft and tender, stirring occasionally. Remove from heat, and stir in vinegar.
*adapted from Cooking Light
