Summer Succotash

Summer Succotash

Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.

20 min. prep time
8 servings
454 Ratings


1 medium (1/2 cup) onion, chopped
1/4 cup sliced green onions
2 teaspoons finely chopped fresh garlic
4 medium (2 cups) ears fresh corn, husks removed, cleaned, kernels cut off cobs*
1 small (1 1/4 cups) zucchini, cut into 1/4-inch pieces
1 small (1 1/4 cups) yellow summer squash, cut into 1/4-inch pieces
1 cup grape tomatoes**
1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
3/4 teaspoon salt
1/2 teaspoon fresh ground or coarse ground pepper


Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.

Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.

Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.

Serve hot or at room temperature.

*Substitute 2 cups frozen whole kernel corn.

**Substitute 1 cup cherry tomatoes, halved.

Recipe Tip

For a fresh meatless main dish, stir in 1 cup canned black or red kidney beans. Sprinkle with 1 cup shredded Monterey Jack or Cheddar cheese.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 100

Fat: 6g

Cholesterol: 15mg

Sodium: 270mg

Carbohydrates: 11g

Dietary Fiber: 2g

Protein: 2g

Recipe #13481©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

it was so quick to make and it was a wonderful summer supper dish. Lovely summer colors too
This was an excellent use of fresh garden veggies on hand. The entire family enjoyed it with a nice grilled steak!
This succotash is worth the prep time it takes to put it together. Best to use fresh corn.....This recipe "speaks of summer" when you are eating it. My clients love it.
This is wonderful with garden fresh veggies....

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