Mexican Succotash

Succotash originated with Native Americans in 17th-century New England, with its name derived from the Narragansett word msickquatash or the Narragansett word sahquttahhash, which means broken corn kernels. This indigenous dish featured corn, beans, and other local ingredients like game and nuts, and was shared with early English settlers. Over time, it evolved into the popular corn and lima bean side dish known today, becoming an affordable and traditional meal, especially in New England and during tough economic times like the Great Depression.

Like with most dishes and most variations of dishes, people cooked and ate what was easily and readily available to them. I love succotash, but this time I made my own version, and made it Mexican style. Peppers and onions are integral vegetables in Mexico and Central America. I always have peppers on hand and I was making my chipotle shrimp Grilled Shrimp with Chipotle Vinaigrette, which is Mexican or Southwestern, so I made my own version of a Mexican succotash to go with my shrimp. When cooking any ethnic foods, I like to stay in theme and prepare the whole meal in that ethnic flavor and style.

Mexican Succotash

Mexican cuisine utilizes a wide variety of vegetables, including staple ingredients like corn, tomatoes, and various types of peppers. Other common vegetables include onions, avocados, zucchini, and cactus (nopales). Many vegetables, such as tomatoes and peppers, are native to Mexico and Central America and were cultivated by its indigenous people. Cumin, oregano and cinnamon are used a lot in Mexican cooking as well.

1 cup corn kernels

1/2 red bell pepper, diced medium

1/2 green bell pepper, diced medium

1/4 red onion, diced medium

1 cup sliced mushrooms

1 TBSP garlic

1 cup grape or sweet 100 tomatoes, cut in 1/2

salt & pepper to taste

olive oil and/or butter for cooking

1 tsp cinnamon

1 tsp cumin

1/4-1/2 tsp cayenne pepper, or to taste

1 tsp dried oregano or 1 TBSP fresh oregano, chopped

1 tsp dried thyme or 1 TBSP fresh thyme

fresh chives, chopped fine

Get a large skillet very hot, then add the olive oil and/or butter. Add the heartier vegetables and all the dry seasonings and herbs. If you are using fresh herbs, add then later, when you add the tomatoes. Cook for about 5-7 minutes, stirring frequently, or until the vegetables are al dente.

Add the tomatoes and the fresh herbs, if using, right at the end of the cooking process, and cook just long enough to heat them up. Serve hot.

This delicious Mexican vegetable medley will go well with anything you want to serve it with. It is a different variation of an old classic that has been given a south of the border flair. !Disfrutar!

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.