Succotash

RECIPES
Written By Emily Haddock, Dietitian

The easiest side possible. Bring to your next grill out or picnic party! Truly the taste of summer.

RECIPE

Ingredients:

  • 4 ears of corn

  • 1/2 onion, diced

  • 1 bag of frozen lima beans

  • 2 cloves of garlic, minced

  • 1 container of grape tomatoes, halved

  • 1 handful of basil

  • Salt & pepper to taste

  • Olive oil

Instructions:

Take lima beans out of freezer to begin thawing. Slice kernels off of corn, set aside. Heat heavy bottomed pan on medium. Add 2 tbsp olive oil. Add onion and generous amount of salt. Cook down for about 5 minutes until soft. Add garlic and cook for another 1-2 minutes. Add in corn and lima beans directly to pan. Cook until lima beans warmed through (about 8 minutes). Add in halved tomatoes and generous amounts of pepper. Cook for another 5 minutes or so. Finely chop basil and add to dish (save some leaves to garnish). Stir and serve!

Emily Haddock, Dietitian

Emily Haddock is a registered dietitian, licensed dietitian nutritionist. She received her undergraduate in psychology from the University of Georgia and both her degree in nutrition and dietetic internship through Lipscomb University. She worked as a clinical dietitian for 4 years and then transitioned to her own practice, Music City Nutrition & Wellness, PLLC, where she has worked since early 2022.

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