How to Make Mexican Sweet Corn Succotash
Step #1: Bring a large pot of water to a boil. Add the ears of corn and boil for 5 minutes. Remove and set aside to cool. Add the frozen lima beans to the pot of boiling water and cook according to package directions. Drain. Slice the corn off the cobs and set aside. The Mexican version adds a unique twist by incorporating ingredients commonly used in Mexican cuisine. This includes poblano peppers for a mild, smoky flavor, and often other ingredients like red and green bell peppers, onions, garlic, and spices. It’s seasoned with fresh lime juice and cilantro, adding a bright and zesty dimension to the dish. Step #2: Preheat your oven’s broiler. Slice the poblano in half and remove the seeds and membranes. Place the poblano, skin side up, on a baking sheet and broil for 4-6 minutes, until browned but not burnt. Place the poblano halves in a small bowl and cover with foil. Let steam for 20 minutes, then run cold water over the peppers and peel away the skin. Chop and set aside. To reheat, simply warm it in a skillet over medium heat until heated through. Avoid microwaving, as it can unevenly heat and further soften the vegetables. Reheating on the stovetop helps retain its texture and flavors better.
