Succotash is a Southern favorite traditionally made with sweet corn, lima beans and sweet peppers. Swapping blueberries for the peppers preserves the vibrant colors and sweet notes of the original dish, while the addition of crispy bacon and fresh thyme rounds out and updates the flavors of this classic blueberry and sweet corn succotash recipe.
- 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.