Roasted Garlic Succotash – Low Sodium Version



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied and leftovers are fair. This recipe also requires making Roasted Garlic.

Roasted Garlic Succotash – Low Sodium Version


1 medium ear Corn, sweet, yellow, raw (cut kernels from cob)
1/2 cup Water
1/16 tsp. Salt
1 cup Frozen lima beans
4 clove Roasted Garlic
1 tsp.. Unsalted butter


Place the corn kernels and water in a small sauce pan over medium high heat. Bring the water to a boil and immediately reduce the heat until the corn is simmering.

Add the salt and pepper. Cook for about 7 - 10 minutes until the water is almost evaporated.

Add the lima beans and cook for about 3 minutes until the water has almost evaporated.

Mash the roasted garlic into the butter using the tines of a fork. Place the garlic butter in the pan and toss until melted. Serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Adding roasted garlic makes a rich and creamy succotash. Another good reason to keep roasted garlic on hand.

"Charlie Sheen, Ben Vereen, shrink to the size of a lima bean."

Brain (of Pinky and the Brain)