Summer Succotash
summer succotash

Summer Succotash

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

The Story Behind the Recipe
8
servings
20 min
PREP TIME
35 min
TOTAL TIME

Ingredients

1 Half Stick (1/4 cup) Land O Lakes® Butter

1 medium (1/2 cup) onion, chopped

1/4 cup sliced green onions

2 teaspoons finely chopped fresh garlic

4 medium ears (2 cups) 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

 

 *Substitute 2 cups frozen whole kernel corn. **Substitute 1 cup cherry tomatoes, halved.

How to make

  1. STEP 1

    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.

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    Serve hot or at room temperature.

Tip #1

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.

Nutrition

100Calories
6Fat (mg)
15Cholesterol (mg)
270Sodium (mg)
11Carbohydrates (g)
2Dietary Fiber
2Protein (g)

Reviews

Explore reviews from
our online community

  August 01, 2017

I made this the other night and it was so easy and delicious. This recipe will be one of my favorites.

— says Karen
Helpful?
  July 26, 2016

This is a dish I make frequently in the summer with fresh corn and everyone loves it. I've added diced red or green peppers as well and put leftovers into a quesadilla the next day with some Jack cheese.

— says Jane
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