Corn Succotash Recipe
Summer's best bounty in this classic side dish! Summer Corn Succotash is easy to make and packed with vibrant flavor.
Servings: 8
Cost: $10
Equipment
- skillet
- cutting board
- chef's knife
- serving bowl
- spatula
Ingredients
- 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
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 2–3 minutes, just until crisp-tender.
- Stir in the lima beans and corn. Cook for 1–2 minutes, then stir in the tomatoes just until warmed through.
- Remove the pan from the heat before sprinkling with green onions, parmesan, and basil.
- Serve warm or at room temperature.
Video
Notes
- This succotash can be made up to 3 days in advance and can be served warm or at room temperature.
- For the freshest flavor, add the basil and parmesan just before serving.
- Frozen thawed corn can be used in place of fresh corn; skip the grilling step and add it directly to the skillet.
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 416mg | Fiber: 3g | Sugar: 6g | Vitamin A: 921IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 1mg