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Summer Succotash
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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.

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