Creamy Corn Succotash

June 2011
Creamy Corn Succotash

by 1 people

add your rating

Add a comment

Makes: 4 servings

Prep: 15 mins

  • 2/3 cup packed fresh basil leaves
  • 4 scallions, sliced, dark green parts reserved
  • 1/3 cup plain whole-milk yogurt
  • 2 teaspoons fresh lemon juice
  • Salt
  • 1/4 cup EVOO
  • 4 ears corn, kernels cut from the cob (about 2 cups)
  • 3 ounces coarsely chopped sugar snap peas
  • 1 cup frozen lima beans, thawed
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  1. Using a food processor, puree the basil, scallions (white and light green parts), yogurt, lemon juice and 1 1/4 tsp. salt. With the machine on, drizzle in the EVOO.
  2. In a bowl, mix the corn, sugar snap peas, lima beans and bell peppers. Add the dressing and toss to combine; season with salt. Top with the dark scallion greens.