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Summer Succotash
Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.
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Ingredients
1 Half Stick (1/4 cup) Land O Lakes® Butter
1 medium (1
2 cup) onion, chopped1
4 cup sliced green onions2 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 pieces1 small (1 1
4 cups) yellow summer squash, cut into 1/4-inch pieces1
4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)3
4 teaspoon salt1
2 teaspoon fresh ground or coarse ground pepper*Substitute 2 cups frozen whole kernel corn. **Substitute 1 cup cherry tomatoes, halved.
How to make
-
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.
-
STEP 2
Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
-
STEP 3
Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.
-
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.
And don't forget to tag us @landolakesktchn.
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COLLECTION
Garden Fresh Corn Recipes
Everybody’s favorite summer vegetable is as versatile as it is tasty. Corn can be the star of the show or shine as a best supporting actor in salads and salsas.
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