Summer Succotash
Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.
Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.
- 3/4 teaspoon salt
- 1/4 cup sliced green onions
- 2 teaspoons finely chopped fresh garlic
- 1 stick (1/4 cup) land o lakesâ® butter
- 1 medium (1/2 cup) onion chopped
- 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-i
- 1 cup grape tomatoes **
- 1/4 cup chopped fresh herbs (basil cilantro, oregano, thyme, etc.)
- 1/2 teaspoon fresh ground or coarse ground pepper
- Carbohydrate 0.339706875 g
- Cholesterol 0 mg
- Fat 0.0037975 g
- Fiber 0.0627500017136335 g
- Protein 0.040215625 g
- Saturated Fat 0.001570625 g
- Serving Size 1 1 serving (4g)
- Sodium 0.1465 mg
- Sugar 0.276956873286366 g
- Trans Fat 0.001015 g
- Calories 1 calories
Step-by-step
- 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.
A Taste of Summer: My Simple Succotash Recipe
Summer is my absolute favorite time of year. The long, warm days filled with sunshine and the abundance of fresh, vibrant produce from my garden are simply unparalleled. And when it comes to summer cooking, nothing beats a simple, fresh, and flavorful succotash. This isn't your grandmother's overly-sweet, canned succotash; this is a vibrant, colorful celebration of summer's bounty, ready in under 20 minutes.
I love how versatile this recipe is. I often adjust it based on what's freshest at the farmer's market or what I've grown myself. Sometimes I add bell peppers for extra sweetness and color, or a splash of white wine for a touch of sophistication. But the core ingredients—corn, zucchini, squash, and herbs—always remain the stars of the show. The slightly sweet corn, the delicate zucchini, the slightly earthy squash, all beautifully complemented by the fresh herbs, combine to create a symphony of summer flavors.
My love for cooking started when I was just a little girl, watching my mother in the kitchen. The smells, the sounds, the sheer joy she took in creating delicious meals were infectious. As I've grown older, I've come to appreciate the therapeutic aspect of cooking, the simple act of chopping vegetables, the satisfying sizzle of food in the pan. It's a calming ritual that allows me to disconnect from the hustle and bustle of daily life and focus on creating something nourishing and delicious.
This succotash recipe is more than just a meal; it's a reminder to savor the simple pleasures in life. It's a tribute to the warmth of the sun, the abundance of nature, and the joy of sharing a meal with loved ones. The vibrant colors alone are enough to make you feel happy! It's the perfect side dish for a barbecue, a light lunch, or even a simple weeknight dinner. Serve it alongside grilled chicken or fish, or simply enjoy it on its own as a light and satisfying vegetarian meal.
The beauty of this recipe lies in its simplicity. There's no need for complex techniques or exotic ingredients. It's a recipe that anyone can master, regardless of their cooking experience. Even my kids help me prepare it, learning to chop vegetables and appreciating the process of creating something delicious from scratch.
Beyond the taste and ease of preparation, this succotash embodies a larger principle for me: the importance of appreciating seasonal ingredients. Each summer vegetable brings its own unique flavor profile, texture, and nutritional benefits. Embracing the seasonality of produce ensures that my meals are not only delicious but also healthy and sustainable. I love the feeling of knowing that I'm eating something that's at its peak flavor, bursting with vitamins and nutrients.
I’ve tried countless succotash recipes over the years, but this one has become a staple in my summer cooking repertoire. It's quick, easy, and incredibly adaptable, making it the perfect dish for busy weeknights or relaxed weekend gatherings. So, gather your favorite summer vegetables, fire up your skillet, and prepare to be transported to a sun-drenched summer paradise, one delicious bite at a time.
Ingredients you might enjoy adding to your succotash:
- Bell Peppers: Add diced red, yellow, or orange bell peppers for extra sweetness and vibrant color.
- Cherry Tomatoes: Halved or quartered cherry tomatoes add a burst of juicy sweetness.
- Lima Beans: For a heartier succotash, add a can of drained and rinsed lima beans.
- Bacon or Pancetta: For a richer flavor, start by sautéing some diced bacon or pancetta in the skillet before adding the other ingredients.
- Fresh Herbs: Experiment with different herbs like parsley, chives, or dill to create your own unique flavor combinations.
- Lemon Juice: A squeeze of fresh lemon juice at the end brightens the flavors and adds a touch of acidity.
Remember to adjust the seasoning to your liking. Don't be afraid to experiment with different herbs and spices to create your own signature succotash! Enjoy the process, enjoy the flavors, and most importantly, enjoy the summer!
