Succotash consists primarily of sweet corn and Lima beans. Mostly Lima beans. Frequently when we would visit my mother-in-law she would say, “I made your favorite! Lima beans.” But Lima beans really are not a favorite at our house. We’ve been out of town for several days and I was looking in the fridge for something to make for a side dish. I had a few ears of fresh corn from a cookout we had before we left, a poblano pepper, and some asparagus so I decided to reinvent succotash to suit our palates.
4 ears of fresh corn cut off the cob
1 bunch of asparagus spears chopped
1 poblano pepper seeded and rough chopped
1/2 cup of red onion rough chopped
good drizzle of olive oil
salt and coarse black pepper to taste
Preheat your broiler.
Toss all of the ingredients together and spread out on a baking sheet covered in foil. Drizzle with olive oil and add a generous amount of cracked pepper and salt to taste.
Broil for 15-20 minutes stirring a couple times. Cook until you have a little char on the vegetables.
Keep warm in the oven until ready to serve. Tonight we had smoked pork chops, smashed cauliflower and the succotash.
The succotash would be good with red or orange bell peppers, fresh green beans, or, if you like, Lima beans. Enjoy.