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Succotash Of Corn, Chanterelles, Zucchini, And Sweet Red Peppers Recipe
|Ears of corn||5|
|Unsalted butter||3 Tablespoon|
|Zucchini||1 Pound, cut into 1/2inch dice (2 Medium Sized Ones)|
|White onion||12 Ounce, cut into 1/2inch dice (1 Large Sized)|
|Red bell peppers||2 Medium, seeded, deribbed and cut into 1/2-inch dice|
|Frozen lima beans||10 Ounce (1 Package, Thawed)|
|Chanterelle mushrooms||8 Ounce, wiped / brushed clean, stems trimmed and quartered|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 2569 Calories from Fat 475
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 26 g130%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 601.2 mg25.1%
Total Carbohydrates 511 g170.2%
Dietary Fiber 84.2 g336.9%
Sugars 97.3 g
Protein 88 g175.8%
Vitamin A 338.9% Vitamin C 1076.2%
Calcium 41.5% Iron 183.9%
*Based on a 2000 Calorie diet
Trim the base of each ear so it is even and flat, and stand the ear upright on its base.
Using a sharp knife, cut down between the cob and the kernels to remove the kernels.
Reserve the kernels and discard the cobs.
Fill a large saucepan two-thirds full of water and bring to a boil over high heat.
Add the corn and simmer for 3 minutes.
Drain in a colander, and then rinse under cold water until cool.
Drain thoroughly, blot with paper towels, and reserve.