Have you ever heard of succotash? It’s a corn/bean dish that has come down to Americans from the Native Americans. It was especially popular during the Great Depression becasue corn was cheap and redily available.
Well, there’s not much explain to do here. It’s corn, it’s chili, it’s cranberry and with a little Indian flair. Sweet, spicy and delicious! Great as a holiday side dish or a healthy snack! But, since it’s the winter season (well tomorrow starts winter to be exact), I was kind of ghetto and used canned corn. It really tastes yummy and is easy to just open and saute! Plus, corn is a great source of protein and fiber- just check it here!
Indian Corn Succotash:
- 1 can corn kernels, drained
- 1/2 cup dried cranberries
- 1 medium red onion, diced
- 4-5 small green chilies, diced
- 2 cloves garlic, minced
- 1/4 cup cilantro, finely chopped
- 2 tbsp garam masala (I used Homemade)
- salt to taste
- coarse black pepper
- PAM original flavor
- grated parmgiano cheese (optional)
1. In a medium sized skillet over medium high heat spray with PAM. Add onions and garlic and saute for about 3-4 minutes. Add chilies and garam masala- mix until combined well and fragrant about 1 minute. Add corn and cranberries. Saute for about another 5 minutes until soft and and cooked. Add salt and pepper to taste and mix in cilantro. Place on a serving dish and top with grated parmigiano (I know weird, but the nuttiness of the parmigiano went well with the spicy Indian flavors of garam masala!)
Want More Indian Vegan? Check these out!