Mrs. Dash Lemon Pepper is the muse for a farm fresh inspired rebirth of the classic succotash. This version uses edamame and sweet corn.
32 - 1/2 cup
- Stevia; powdered
- Mrs. Dash Lemon Pepper Seasoning Blend
- Fat Free Evaporated Milk; Vitamin A&D added
- Edamame; shelled, IQF
- Corn; Golden/White, IQF
- Red bell peppers, fresh, small dice
- Spanish Onions; fresh, small dice
- In a large sauce pot, combine cornstarch, stevia, Mrs. Dash Lemon Pepper and milk.
- Stir in edamame, corn, bell peppers and onions.
- Turn on the burner and bring the ingredients to a boil, stirring constantly to help prevent scorching. Reduce heat to low and simmer 12 minutes. Finished product will have absorbed the majority of the liquid and look creamy in texture.
- Remove pot from heat and keep the succotash hot for service. Serve immediately.
- HINT: Edamame replaces traditional lima beans in this recipe. If that is too progressive for your operation, use lima beans.
- HINT: In season fresh shucked golden/white corn kernels could be substituted for the IQF corn.
- HINT: For additional color and flavor, toss in chopped fresh tomatoes or use heirloom tomatoes to further craft the farm story.
- HINT: Can be used as a seasonal side for summertime fair: BBQ, grilled entrees, picnics, etc. Could also be used as a holiday side on Thanksgiving menus.
- HINT: Succotash is conducive to easy re-therming (from cold) without breaking. Can also be held on a buffet line or steam table and portioned as needed during service.
- HINT: A steam jacketed kettle works wonderfully for cooking the recipe, preventing scorching that may occur over the stove top flame.