Gluten-Free Sweet Corn Succotash

Ingredients

Shop links on this page are for Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 2 cups frozen or fresh corn kernels
• 2 cups frozen or fresh lima beans (butter beans)
• 1 medium red bell pepper, diced
• 1 medium yellow onion, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lime juice
• 1 tsp Dijon mustard (verify GF) Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 clove garlic, minced (optional)
• 2 tbsp fresh cilantro, chopped (optional)

Instructions

1. 1 In a large skillet or pot, heat the extra virgin olive oil over medium heat until shimmering, about 1-2 minutes. Add the finely chopped yellow onion and diced red bell pepper to the hot oil. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the peppers begin to soften, releasing their sweet aroma.
2. 2 If you use fresh lima beans, cook them first: simmer them in a pot of salted water for 15-20 minutes until fully tender, then drain. Raw or undercooked lima beans should not be eaten, so do not skip this step.
3. 3 Add the corn kernels and lima beans to the skillet. Cook for 8-10 minutes, stirring often, until the corn is tender and frozen lima beans are tender all the way through (pre-cooked fresh lima beans only need to heat through). Stir in the minced garlic, if using, during the last minute of cooking until fragrant.
4. 4 While the vegetables are cooking, prepare the dressing in a small bowl. Whisk together the fresh lime juice, Dijon mustard (ensure it's gluten-free), salt, and black pepper until well combined and slightly emulsified. The mixture should be smooth and fragrant.
5. 5 Pour the prepared dressing over the cooked corn and bean mixture in the skillet. Add the chopped fresh cilantro, if desired, for an extra burst of freshness. Gently toss everything together for about 1-2 minutes, ensuring all the vegetables are evenly coated with the zesty dressing.
6. 6 Taste the succotash and adjust the seasoning with additional salt or pepper if needed. Serve the succotash warm as a delightful side dish, allowing the flavors to meld for about 5-10 minutes before serving if time permits for optimal taste.

Nutrition (per serving)

Tips & Notes

• Fresh lima beans must be fully cooked. Simmer them in salted water for 15-20 minutes until tender before adding them to the skillet.
• Add frozen corn a few minutes after the lima beans so it stays sweet and crisp.
• A pat of butter stirred in at the end gives the succotash a richer, classic finish.

Common questions