This sweet corn succotash recipe adds shiitake mushrooms and baby bok choy for an Asian twist. This is the perfect oil-free, plant-based vegan side dish that comes together in minutes. Serve it warm for a weeknight dinner. Or, enjoy it cold at a summer picnic.
What is Succotash?
Succotash is a Native American vegetarian dish that combines corn with beans and other colorful vegetables. The word succotash comes from Narragansett Indian word “msickquatash”, which referred to a pot of simmering corn where other ingredients were added.
How to make Oil-Free Plant-Based Succotash
Corn is a must-have for any succotash. However, you can add other plant-based ingredients like bell peppers, zucchini, lima beans, edamame, sweet onion, and mushrooms. Succotash is also a great dish for using fresh herbs. Fresh thyme, chives, and basil all taste delicious in a healthy corn succotash.
Many recipes often use butter for sweating the vegetables. However, you can omit the butter and use water or vegetable broth for cooking.
What’s Better: Fresh or Frozen Corn?
Both fresh and frozen corn are delicious in this recipe! However, fresh corn is best in the summer, when it’s in season. You’ll want to cut the kernels off the cob, which adds a little bit of time to your prep work. In truth, I use frozen corn most often for recipes like this. Frozen corn is packaged at the peak of freshness, locking in that sweetness. Plus, it’s affordable, convenient, and saves me some time in the kitchen.
What are Shiitake Mushrooms?
Shiitake mushrooms are small, brown mushrooms, native to Eastern Asia. Shiitakes look like little mushroom “umbrellas”. Unlike most mushrooms we’re used to seeing, the stems of shiitakes are woody and hard to heat. You’ll want to remove these before using the mushroom caps in recipes. However, you can often find pre-sliced shiitake mushrooms in the produce section of your grocery. These already have the stems removed.
What is Baby Bok Choy?
Baby bok choy is a member of the cabbage, or Cruciferous, family of vegetables. It is a smaller, more tender, slightly sweeter version of the bigger bok choy you’ve seen in Chinese recipes. You can eat both the stalks and leaves of baby bok choy. Like scallions, the white stalks are crunchier and require more cooking. However, the green, leafy ends can be gently wilted or even eaten raw.
Try this other recipe with baby bok choy: Spicy Shiitake Mushroom Black Chia Noodle Ramen
Why You’ll Love this Healthy, Oil-Free, Plant-Based Vegan Recipe!
You’ll love this recipe for Sweet Corn Succotash with Bok Choy and Shiitake Mushrooms! It is:
- Oil-free, Gluten-free, Vegan
- Full of beautiful colors and textures
- Loaded with healthy veggies
- Ready in under 30 minutes
- Feeds a crowd
Chef Katie’s Plant-Based Oil-Free Cooking Tips:
Smoky Flavor: Smoked paprika offers delicious smoky-sweet flavor, reminiscent of bacon. I call it my “vegan secret weapon” because it can really help you adjust to eating more plants. I use it on roasted potatoes, grilled corn, and potato leek soup.
Cast-Iron Grill Pan: A cast-iron grill pan makes it easy to cook this recipe indoors. If you don’t have access to a grill, or enjoy grill-flavor year-round, consider this investment. I use mine all of the time, and I love the taste of grilled mushrooms even in the cold of winter!
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This recipe skips oil and uses parchment paper to keep the bars from sticking to the pan. This makes a healthy, low-calorie recipe.
Separate the bok choy stalks from the green leaves. The stalks take longer to cook. so you’ll want to start cooking them first. 
Thinly slice the bok choy stalks. If there is grit or sand, rinse them in a colander under running water 
Shiitake Mushroom Corn Succotash with Bok Choy – Healthy, Oil-Free, Plant-Based Whole Foods Recipe from Plants-Rule 
Shiitake Mushroom Corn Succotash with Bok Choy – Healthy, Oil-Free, Plant-Based Whole Foods Recipe from Plants-Rule 
Shiitake Mushroom Corn Succotash with Bok Choy – Healthy, Oil-Free, Plant-Based Whole Foods Recipe from Plants-Rule Shiitake Mushroom Corn Succotash with Bok Choy – Healthy, Oil-Free, Plant-Based Whole Foods Recipe from Plants-Rule
Sweet Corn Succotash with Bok Choy and Shiitake Mushrooms
Ingredients
- 2 shallots diced
- 1 red bell pepper seeded and diced
- 4 ounce sliced shiitake mushroom caps about 2 cups, lo2osely packed
- 2 heads baby bok choy
- 1 1/2 cups frozen corn
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt to taste
Instructions
How to Start the Succotash:
- Preheat a wide saute pan over medium heat. Add the diced shallot, bell pepper, and shiitake mushroom caps. Saute until the shallots are soft and the mushrooms start to brown around the edges, 8-10 minutes. Stir often, as this will help the mushrooms release their moisture and get brown faster.
How to Prepare the Baby Bok Choy
- While the shallot mixture is cooking, prepare the baby bok choy. Trim off a thin slice from the bottom, where the white base grows from the ground. Cut to separate the green leaves from the white base. Set the leaves aside for later.
- Slice the white base into thin strips, about 1/4-inch thick. Then, place these strips in a colander and rinse thoroughly under running water. This helps remove and sand or bugs that might be hiding in the stalks.
How to Finish the Succotash
- Once the mushrooms have started to brown, add the sliced white bok choy stalks to the pan. Add the corn as well. Cook until the stalks have softened, about 5 minutes. Add water, if needed, to prevent the succotash from sticking to the pan.
- While the succotash continues to cook, thoroughly rinse the reserved bok choy leaves under running water. Give these a rough chop
- Add the chopped bok choy leaves, smoked paprika, black pepper, and salt. Cook until the leaves have wilted, just 2-3 minutes. Remove from the heat and serve.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 92 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 314 mg | 13 % |
| Potassium 491 mg | 14 % |
| Total Carbohydrate 21 g | 7 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 6 g | |
| Protein 4 g | 7 % |
| Vitamin A | 93 % |
| Vitamin C | 65 % |
| Calcium | 8 % |
| Iron | 5 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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