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Jeff McInnis' Southern Style Succotash with Sweet Corn Cream

Studies have shown that people who frequently eat canned foods may have healthier diets than people who don’t. That’s because the canning process seals in foods' natural goodness and nutrition so it’s there for you any time you're ready to get cooking!

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 4

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Jeff McInnis’ Southern Style Succotash with Sweet Corn Sauce


1 14.5-ounce can sweet corn kernels, drained
1 15.5-ounce can butter beans, drained
1 15-ounce can sweet peas, drained
½ cup sliced canned carrots, drained and diced
¼ cup canned diced tomatoes
4 ounces olive oil
8 sprigs fresh thyme
1 fresh bay leaf

For the Sweet Corn Sauce:
½ can of corn (6 ounces), strain off excess liquid
3 ounces champagne or dry white wine
4 tablespoons butter
Salt and pepper
Thyme sprigs



Add olive oil to large skillet and quickly sauté all ingredients with salt and pepper until heated through. Season with salt and pepper to taste, about 5 minutes.

Puree corn and champagne in blender until very smooth. Strain through a fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.

Place sweet corn sauce on plate and top with a mound of succotash. Garnish with thyme sprigs. Serve with grilled shrimp, fish or chicken.


Nutrition Information Per Serving:

Calories 423; Total Fat 30g (Sat 4g, Trans 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrates 37g; Dietary Fiber 9g; Sugars 6g; Protein 9g; Vitamin A 2849IU; Vitamin C 19mg; Calcium 57mg; Iron 3mg; Vitamin D 0IU; Folate 76mcg

% Daily Value: Vitamin A 57%; Vitamin C 32%; Calcium 6%; Iron 17%