Summer Succotash – Recipe! Image 1
Live, Vegetables

Summer Succotash – Recipe!

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I know it’s not summer quite yet, but I couldn’t resist jumping the gun and creating a vegetable dish that is so reminiscent of the warmer months of the year.  Sweet corn, zucchini or summer squash, as it’s called, are ingredients that are just starting to flourish and show their faces at local farmer’s markets.  These ingredients, when combined, can create a very pleasing dish either served as a side, or as a main with a simple salad.  Succotash is a fusion of these seasonal ingredients, plus a few more and is made with mostly fresh, and sometimes, frozen vegetables.

You can never get enough vegetables in my book, and succotash is a recipe that almost everyone enjoys.  The familiar combination of corn and beans, either lima, butter beans, or edamame in this case, make a vegetable medley that is super easy to put together, and complimentary with almost any protein.  Usually succotash also contains tomatoes, along with bell peppers for a colorful mix, and I added zucchini to give it a cheerful summer-is-coming spin, that proves to pack a punch on the vegetable spectrum.

Succotash is prepared on the stovetop in a skillet and sautéed until everything is crisp tender, never mushy.  I like to eat it hot right out of the pan, but it’s also pleasant at room temperature, served with grilled burgers, chicken, or fish.  This is one recipe you’ll probably make throughout the summer because it’s so enjoyed by many family and friends.

Summer Succotash – Recipe! Image 2

Ingredients

2 ears fresh corn, kernels cut-off

1 cup shelled edamame, lima beans, or butter beans, frozen defrosted or fresh

2 small summer squash or zucchini, cut into half-moons

1 green, red or yellow bell pepper, diced

1 cup cherry tomatoes, cut in half

1/2 cup diced red onion

1 clove garlic

1 1/2 tablespoon butter

salt & pepper

grated parmesan for dusting, optional

(Serves 6)

Summer Succotash – Recipe! Image 3

Summer Succotash – Recipe! Image 4

To Prepare:

  1. In a large sauté pan, combine corn, edamame, squash, bell pepper, tomatoes, onion, garlic and butter.  Place over medium heat and cook for 3 minutes.
  2. Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, stir.  Continue to cook for 4 minutes, stirring occasionally.
  3. Remove from pan and place in serving bowl.  Top with parmesan cheese, if desired.  Enjoy!

 

 

 

 

 

 

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