TLC Cooking "Emeril's Succotash (Video)"

Emeril's Succotash

YIELD 4 cups

INGREDIENTS

4 tablespoons	unsalted butter
1/2 cup	diced country ham
1 cup	small dice onion
4 cups	fresh, sweet corn
1 tablespoon	minced garlic
2 cups	chicken stock
2 teaspoons	fresh thyme
11/4 teaspoon	salt
1/4 teaspoon	cayenne pepper
2 cups	frozen or fresh lima beans
1 cup	peeled, seeded and chopped Roma tomatoes
1 cup	heavy cream
1 tablespoon	chopped fresh parsley

PREPARATION:

Method:

In a heavy-bottomed 10-inch cast-iron skillet set over medium heat, heat the butter until melted. Add the ham and sauté until lightly caramelized, 2-3 minutes. Add the onions and cook until soft and translucent, 4-5 minutes. Add the corn and cook, stirring occasionally, for 7-8 minutes. Add the garlic and cook until fragrant, 30-45 seconds. Add the stock, bring to a boil, and then reduce the heat to a simmer. Add the thyme, salt, and cayenne pepper and cook, stirring occasionally, for 7-8 minutes. Add the lima beans and cream and cook for 10 minutes. Add the tomatoes and chopped parsley to the pan and re-season if necessary.
Serve as a side to the Oven "Fried" Chicken.
This recipe was featured on the Finger-Lickin' Chicken Episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

If you're looking for a vegetable side dish, try this recipe for cole slaw from BBQ Pitmasters.