Summer's best bounty in this classic side dish! Summer Corn Succotash is easy to make and packed with vibrant flavor.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: corn salad, corn side dish, corn succotash
Servings: 8
Calories: 136kcal
Author: Kellie
Cost: $10
Equipment
skillet
Ingredients
3-4Ears of Corn
2tablespoonsolive oil or bacon fat
1cupchopped sweet onion
2clovesgarlic
1zucchinichopped
1orange bell pepperchopped
1cuplima beansfresh or frozen and thawed
1 1/2cupssliced grape tomatoes
2green onionssliced
1/2cupgrated parmesan cheese
2tablespoonschopped fresh basil
Instructions
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.
Notes
This succotash can be made up to 3 days in advance and can be served at room temperature.