Sweetcorn and Lime Succotash
Sweetcorn and Lime Succotash, with measured ingredients and a clear cooking method. Serve with Mexican Lager for a relaxed ProjectBeer table.
side · Serves 4
Sweetcorn and Lime Succotash
Bring sweetcorn and lime succotash to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Mexican Lager when the food is ready.
Ingredients
Serves 4
300 g sweetcorn
250 g frozen broad beans
1 red pepper, diced
1 small onion, diced
2 tbsp olive oil
1 lime
15 g coriander, chopped
1/4 tsp salt
Instructions
Boil broad beans for 3 minutes, drain and slip off tough skins if desired.
Soften onion and pepper in oil for 8 minutes.
Add corn and beans and cook for 5 minutes, stirring, until hot and tender.
Stir in salt, lime zest, 1 tbsp lime juice and coriander and serve warm.
Serving Suggestions
Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.
Pairing Tips
Start with Mexican Lager. A light, crisp lager balances lime, corn and salt. Moderate bitterness keeps the chilli and citrus from becoming too sharp. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.