Sweet Corn Succotash

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Sweet Corn Succotash

A hearty, healthy dish that combines the flavours of the fall and comes together easily.

  • 2 tbsp olive oil
  • 1/2 yellow onion (chopped)
  • 2 bags Stahlbush Sweet Corn
  • 1 can white beans
  • 1 1/2 cup cherry tomatoes (halved)
  • 2 tbsp lemon thyme
  • 1 tsp salt
  • 2 tsp fresh cracked pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp nutmeg (ground)
  • 3 tbsp butter
  • 1/3 cup cream
  • parmesan (for topping)
  1. Heat a large skillet or saucepan to medium-high heat. Add the olive oil and onion, and cook until the onion is transparent.
  2. Add in the corn, white beans, cherry tomatoes, lemon thyme, salt, pepper, and cayenne, and cover the pan. Cook for about 5 minutes, stirring occasionally, until the corn is defrosted and the tomatoes are softened.
  3. Mix in the ground nutmeg, butter, and cream. Cook, uncovered, for another 3-5 minutes, until the sauce thickens.
  4. Serve with fresh toasted bread and parmesan. Enjoy!