The influence for this dish comes from my grandmother in Texas. She always used fresh vegetables from her garden to make succotash for me. I now truly appreciate the simplicity of the dish, and I've made my own with snap peas, piquillo peppers, and sweet corn. It pairs wonderfully with a juicy pork chop and creamy grits.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.