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Creamy Succotash

User Rating 5 Star Rating (1 Review)


Creamy Succotash

Creamy Succotash

D. Rattray
Lima beans and corn are cooked together with cream and butter.


  • 1 package frozen lima beans, about 10 ounces, or about 1 1/2 to 2 cups fresh shelled lima beans
  • salted water for cooking beans
  • 4 to 5 ears of corn
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • salt and pepper, to taste


Cook fresh lima beans covered in a small amount of salted water (just enough water to prevent sticking) for about 20 minutes, or until just tender. If using frozen lima beans, cook according to package directions. Cut corn kernels off cobs; scrape liquid from cob with dull edge of knife. Add corn with liquid to lima beans; simmer for 5 to 10 minutes. Add cream, butter, salt, and pepper to taste. Heat through. Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious Succotash, Member GiselaW

Wonderful recipe, but must make with fresh limas and don't forget to give finished dish a grating of fresh nutmeg to take it over the top.

2 out of 2 people found this helpful.

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