Succotash is a summery corn and bean dish dating back to Native American cuisine. It is easy to recreate these flavors in the depths of winter when canned or frozen corn and beans are in your pantry. Salty cheese, corn, spices, and lime juice add a Mexican inspired street corn twist, while the brussels sprouts are a seasonal pick that adds additional heartiness. If you have sliced scallions or fresh herbs on hand, feel free to add a handful at the end.
2 tablespoons olive oil
1 pound brussels sprouts, hard stems trimmed off, halved (or quartered, if large)
1 1/2 cups corn (canned or frozen)
1 1/2 cups butter beans, lima beans, or soybeans (canned or frozen)
1/2 teaspoon paprika
1/2 teaspoon chili powder
Juice of 1/2 lime
4 ounces feta or cotija cheese, crumbled
An Oldways recipe, courtesy of Kelly Toups
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