This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
My wife hated succotash as a kid, but this version using fresh corn got two thumbs up. Take care because some frozen lima beans will have added salt. Check the package before buying.
There are a number of varieties of corn, some used for feed and others for milling. Popcorn is a variety unto itself. For the purposes of cooking corn, or corn on the cob, most recipes use only sweet corn. Interestingly, Native Americans didn't eat much of this corn, finding it to be too sweet and the texture too creamy.
There is an almost endless variety of sweet corn and all are slight variations based on how sweet the corn is. There are both yellow and white as well as combination varieties. Corn »
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.
Leftovers are fair.
|1||ear corn (kernels cut from cob)|
|fresh ground black pepper (to taste)|
|1 cup||frozen lima beans|
|1 tsp||unsalted butter|
Place the corn kernels and water in a small sauce pan over medium high heat. Bring the water to a boil and immediately reduce the heat until the corn is simmering.
Add the salt and pepper. Cook for about 7 – 10 minutes until the water is almost evaporated.
Add the lima beans and cook for about 3 minutes until the water has almost evaporated.
Add the butter and toss until melted. Serve.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 187||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 7g||26%|
|Vitamin A 6%||Vitamin C 23%|
|Calcium 3%||Iron 14%|
|Vitamin K 6 mcg||Potassium 693 mg|
|Magnesium 91 mg|