Summer Corn Succotash
Summer Corn Succotash is one of my favorite tried and true side dishes! It’s deliciously packed with veggies like sweet corn, zucchini, bell pepper, lima beans, and more. You simply must make this bright and nutritious side dish before the summer’s over!
Summer Corn Succotash
So you’ve got a light and summery main entrée, and you don’t want to serve a salad with it. We’ve all been there! During the summer, I tend to serve salads with just about every main course I make, as it’s the perfect summer side dish. Well, this summer corn succotash helps shake things up a bit from the usual salad routine. It’s got all the nutrients and benefits of a fresh salad, too, but is possibly even more satisfying with its medley of different vegetables. Oh, and the parmesan cheese doesn’t hurt either!
This is a side dish that’s been gracing plates in my kitchen for many, many years. know it sounds corny (pun intended), but I used to gobble this up as a little kid at my grandmother’s house! It’s just one of those old fashioned tried and true recipes that gets passed from generation to generation, and I’m so excited to finally share it with you all. Now if you want to keep things really authentic, use bacon fat instead of olive oil! However, if you’re being health conscious, either olive oil or avocado oil will both work perfectly as well.
Another reason I’m pretty obsessed with this corn succotash is because it’s a great dish to serve at a potluck! In a sea of side dishes, it always stands out as a healthier option that most people already know and love. It’s a truly guilt free recipe that can accompany most main courses, whether they’re a lighter fare or on the heavier side. So make this super easy succotash next time you’re planning a potluck, party, or just want to change up your usual summertime dinner routine! And act quickly, as summer will sadly be over before we even know it.
How to Make It
Grill. Preheat the grill to medium high heat. Grill the corn for 2-3 minutes, turning occasionally to cook all sides. Remove the corn once cooked and allow it to cool enough to handle.
Cut. Cut the kernels off the corn and place in a bowl. You can skip the grilling and cook the corn in the skillet with the other veggies or use frozen, thawed corn.
Heat. Heat the oil in a large skillet over medium heat.
Cook the aromatics. Add the onion to the pan and cook until softened, approximately 2-3 minutes. Stir in the garlic and cook for an additional minute.
Cook the remaining veggies. Add the zucchini and bell pepper, continuing to cook for an additional 2-3 minutes. Stir in the lima beans and corn. Cook for 1-2 minutes and then stir in the tomatoes.
Transfer. Remove the pan from the heat and transfer the succotash to a serving platter.
Enjoy! Sprinkle with green onions, cheese and basil. Serve warm or at room temperature.
What should I serve summer corn succotash with?
The list is pretty never ending here! Here are just a few main courses that I love plating this summery, fresh side dish with.
- Crab Salad Rolls
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Coney Island Hot Dogs
- Grilled Chicken Pesto Sandwiches
And guess what? This succotash also works wonderfully all on its own as a light lunch! This is the perfect midday solution to your meatless Monday.
How long will this homemade succotash stay fresh?
In an airtight container in the fridge, this summer corn succotash will stay fresh for about 2-3 days. While it’s actually pretty tasty cold, it’s even better when reheated back in the pan with a little extra oil or bacon fat until it’s heated through. You could also just let it adjust to room temperature for an hour or so if that’s the temperature you prefer!
So many side dishes, so little time! Here are just a few more side dishes I can’t seem to stop making this summer.
- Old Fashioned Corn Fritters with Cheddar and Basil
- Parmesan Zucchini Fries
- Mediterranean Orzo Salad
- Easy Oven Roasted Tomatoes
Get the Recipe: Summer Corn Succotash
- 3-4 Ears of Corn
- 2 tablespoons olive oil or bacon fat
- 1 cup chopped sweet onion
- 2 cloves garlic
- 1 zucchini, chopped
- 1 orange bell pepper, chopped
- 1 cup lima beans, fresh or frozen and thawed
- 1 1/2 cups sliced grape tomatoes
- 2 green onions, sliced
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Preheat grill to medium high heat.
- Grill the corn for 2-3 minutes, turning occasionally to cook all sides.
- Remove and allow to cool enough to handle.
- Cut the kernels off the corn and place in a bowl. (You can skip the grilling and cook the corn in the skillet with the other veggies or use frozen, thawed corn.)
- Heat the oil in a large skillet over medium heat.
- Add the onion to the pan and cook until softened, approximately 2-3 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the zucchini and bell pepper, continuing to cook for an additional 2-3 minutes.
- Stir in the lima beans and corn. Cook for 1-2 minutes and then stir in the tomatoes.
- Remove the pan from the heat and transfer the succotash to a serving platter.
- Sprinkle with green onions, cheese and basil.
- Serve warm or at room temperature.