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Roasted Corn Succotash

One Star Guiding Stars
  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    13 minutes

Ingredients

3 cups frozen corn kernels
1 each red bell pepper
2 teaspoons olive oil
1 cup frozen baby Lima beans
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup evaporated milk
1 small bunch Fresh chives
Roasted Corn Succotash

Directions

1. Heat a large nonstick skillet over medium-high heat. Add corn and cook, stirring occasionally, until golden brown in parts, about 5 to 7 minutes.
2. While corn cooks, stem and seed the red pepper and dice into 1/4-inch pieces.
3. Add oil, red pepper, and lima beans to corn. Reduce heat to medium and stir occasionally until pepper is crisp-tender, about 3 minutes. Season with salt and black pepper. Add evaporated milk and cook, stirring occasionally, until mixture is thickened slightly and beans are just tender, about 3 minutes. Test a lima bean - it should be slightly soft and cooked through.
4. Use scissors to snip the chives directly into the pan. Toss to combine, and transfer to a serving dish. Serve immediately.
Source: Hannaford fresh Magazine, September - October 2012

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 130 kcal (7%)
Calories from Fat 18 kcal (0%)
Total Fat 2 g (3%)
Saturated Fat 0 g (0%)
Cholesterol 0 mg (0%)
Sodium 200 mg (8%)
Total Carbohydrates 23 g (8%)
Dietary Fiber 4 g (16%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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