let’s say you’re making some mexican.  what goes with mexican food besides beans and rice (that isn’t deep fried)?  well maybe nothing else goes with it naturally, but in my eyes succotash does.  succotash is a dish made from corn and lima beans, and to me anything with corn goes with tacos, fajitas, chili rellanos, etc.  even if you don’t put it on the side of some quesadillas, try it with your turkey this thanksgiving.  that’s a classic combination.


2 teaspoons olive oil
1 small onion, diced
2 garlic cloves, minced
4 ears of corn, or 2½ c frozen corn
1 (10 ounce) package lima beans
1 pint grape tomatoes, halved
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon cider vinegar
¼ cup basil

heat oil over medium heat and add onion and garlic. cook until onion is softened. add in corn and lima beans, cook for 5 minutes, then add tomatoes. season with salt and pepper and pour vinegar in. cook until tomatoes softened then turn stove off. sprinkle with basil and serve.


  • have cherry tomatoes?  use them.  but please don’t use romas, beefsteaks, heirloom, or any other big variety of tomatoes…keep them small.  trust me, the big ones just don’t taste the same.
  • leery of the vinegar?  don’t be, without it, the succotash won’t have enough flavor.
  • frozen lima beans are great, frozen corn is not.  if corn isn’t in season, it’s better to go frozen since all frozen vegetables are frozen at the peak of perfection.  but something always gets lost when it gets frozen.  so if fresh is available…use it.

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