Recipe
Salad
Sweet Corn Succotash
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ear(s) corn, husks and silks removed | ||
| 1 (15 oz) can lima beans, rinsed and drained | ||
| 1 c. Hy-Vee reduced-sodium chicken broth | ||
| 1 medium red bell pepper, seeded and chopped | ||
| 2 tbsp. Hy-Vee butter, softened | ||
| Hy-Vee salt and pepper, to taste |
Directions
- Cut corn kernels off the cob; place kernels in large skillet. Add lima beans and chicken broth. Cover and bring to a boil. Cook, uncovered, for 3 minutes.
- Stir in red bell pepper and butter. Cook, stirring occasionally, for an additional 6 minutes or until red bell pepper is tender.
- Season to taste with salt and pepper.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 410mg
- Total Carbohydrates: 15g
- Protein: 3g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 70%
0%
Iron 6%
0%
Calcium 2%