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A pan of blueberry and corn succotash

Blueberry and Corn Succotash

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 14 minutes
  • Serves
    Serves: 4
  • 3 Slices center cut 30% less fat bacon, chopped
  • 1 Cup chopped red onion
  • 2 Cloves garlic, minced
  • 1 Tsp. chopped fresh thyme
  • 1 1/2 Cups fresh or frozen corn kernels (thawed)
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1 Tbsp. unsalted butter
  • 1/4 Tsp. salt
  • 1/8 Tsp. ground black pepper
  • 1 1/2 Cups frozen baby lima beans
  • Fill a small saucepan half full with water and bring to a boil over high heat. Add lima beans and return to a boil for 5 minutes; drain.
  • Heat a large nonstick skillet over medium-high heat. Add bacon and stir occasionally until starting to brown, about 3 minutes. Add onion, garlic and thyme; cook until starting to soften, about 2 minutes. Stir in corn and cook until bright yellow, about 3 minutes. Add lima beans and cook just until warmed through.
  • Remove from heat and stir in blueberries, butter, salt and pepper, stirring until butter is melted.
  • Serve warm.
Calories 212
Total Fat 5.42 g
Saturated Fat 2.83 g
Cholesterol 13.69 mg
Sodium 286 mg
Total Carbohydrates 36.84 g
Dietary Fiber 6.80 g
Protein 8.26 g