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Corn and Mushroom Succotash Recipe

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This recipe for Corn and Mushroom Succotash is from Schroeder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 ears fresh corn, husks/silks removed
6 oz. fresh sliced portabella mushrooms
4 cloves garlic, coarsely chopped
1 large tomato, coarsely chopped
3 Tbsp. fresh cilantro, coarsely chopped
2 Tbsp. unsalted butter
3/4 tsp. kosher salt, divided
1 can reduced-sodium black beans (15-16 oz), rinsed/drained
1/4 tsp. pepper
Juice of 1 lime
1/4 tsp. hot pepper sauce

Directions:
Directions:
Slice corn from cobs (3 cups); scrape cobs with back of knife to release remaining juices.

Discard stems and gills (dark brown layers) from mushrooms; cut mushrooms into small cubes.

Chop garlic, tomato, and cilantro.

Preheat large saute pan on medium-high 1 - 2 minutes. Melt butter in pan, then add corn; cook and stir 2 - 3 minutes or until slightly browned.

Stir in mushrooms, garlic and 1/2 tsp. salt; cook and stir 2 - 3 minutes or until mushrooms soften.

Reduce heat to low. Stir in tomatoes, beans, pepper, and remaining 1/4 tsp. salt; cook 1 - 2 minutes or until hot. Remove pan from heat. Squeeze lime for juice (1 Tbsp.) (I used all of the juice from one lime) over mixture, then stir in pepper sauce and cilantro. Serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is great with Smoky Bacon Salmon or with any Mexican meal.

 

 

 

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