Indiana Succotash

This Indiana Succotash is a hearty, rustic side dish that celebrates the best of garden vegetables. By combining sweet whole kernel corn with tender green beans, this recipe offers a delightful texture and natural sweetness. The addition of green onions, paprika, and celery salt creates a warm, savory depth that pairs beautifully with grilled meats or roasted poultry. It is a simple yet satisfying dish that brings home-style comfort to your table. Perfect for weeknight dinners or as a crowd-pleasing addition to holiday feasts, this succotash requires minimal effort but delivers maximum flavor. The vegetables are cooked just until tender, preserving their bright color and nutritional value. Serve it warm to enjoy the harmonious blend of sweet and savory notes in every bite.

Cooking Method: Sautéing, Stewing

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 12

Calories: 88.8

Dietary: Gluten-free, Vegetarian

Description

This Indiana Succotash is a hearty, rustic side dish that celebrates the best of garden vegetables. By combining sweet whole kernel corn with tender green beans, this recipe offers a delightful texture and natural sweetness. The addition of green onions, paprika, and celery salt creates a warm, savory depth that pairs beautifully with grilled meats or roasted poultry. It is a simple yet satisfying dish that brings home-style comfort to your table. Perfect for weeknight dinners or as a crowd-pleasing addition to holiday feasts, this succotash requires minimal effort but delivers maximum flavor. The vegetables are cooked just until tender, preserving their bright color and nutritional value. Serve it warm to enjoy the harmonious blend of sweet and savory notes in every bite.

Ingredients

1 1/2 pound Green beans
1 1/2 cup Green onions with tops
2 cans (17 oz each) Whole kernel corn, drained
1 tablespoon Sugar
1 1/2 teaspoons Salt
6 tablespoons Butter
3/4 teaspoon Paprika
3/4 teaspoon Celery salt

Directions

1
Trim the ends off the green beans and cut them into rounds roughly the same size as corn kernels.
2
Place the cut green beans in a pot of boiling water with 1/2 teaspoon of salt and cook for about 15 minutes, or until tender.
3
Drain the cooked green beans thoroughly and set aside.
4
In a large skillet or Dutch oven, melt the butter over medium heat.
5
Add the green onions to the melted butter and sautÃÂ© until they are soft and transparent, being careful not to let them brown.
6
Stir in the drained corn, remaining 1 teaspoon salt, paprika, celery salt, sugar, and the cooked green beans.
7
Cover the skillet and simmer the mixture for about 10 minutes, allowing the flavors to meld together.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 88.8kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.8mg1%
Total Carbohydrate 20.3g7%
Dietary Fiber 6.1g25%
Sugars 9.4g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan variation, substitute the butter with an equal amount of plant-based butter or olive oil.

If using fresh corn, remove the kernels from the cob and increase the simmering time slightly to ensure the corn is tender.

This dish can be served immediately or kept warm in a slow cooker for dinner parties. Reheat gently on the stovetop if serving leftovers.

Keywords: corn, green beans, succotash, side dish, vegetables, indiana, comfort food, sauteed, simmered, green onions, paprika, celery salt, easy recipe, summer vegetables, classic side

Read it online: https://www.chefs-mate.com/recipe/indiana-succotash/