Jana's Corner & One and Done Recipes

Technically, this is not a traditional succotash, but it’s darn close, and I don’t know what else to call it. Succotash is typically defined as a cooked dish of corn kernels mixed with shell beans, especially lima beans, and often with green and sweet red peppers. While this recipe omits the lima beans, it brings together corn, peppers, and other fresh veggies for a dish that tastes like a summer breeze and might make you feel fine…

Ingredients

• 1 red bell pepper, chopped
• 2 ears of corn, kernels cut from the cob
• 1/2 red onion, chopped
• 2 cups zucchini and/or yellow squash, chopped into small cubes
• Fresh flat-leaf parsley, chopped (about 2 tablespoons)
• Fresh basil, chopped (about 2 tablespoons)
• Salt, to taste
• Freshly ground black pepper, to taste
• Seasoning salt, to taste
• 2 tablespoons olive oil
• Optional: your favorite seasoning blend (I love the one below I found at HomeGoods and always buy a few bottles when I see it.

  

Instructions

1. Prep the Vegetables (see above):
   • Chop the red bell pepper, zucchini, and red onion into small, even pieces.
   • Cut the corn kernels off the cobs.
2. Heat the Pan:
   • Heat a large cast iron skillet (or any heavy-bottomed skillet) over medium-high heat.
3. Sauté the Vegetables:
   • Add the olive oil to the skillet. Once hot, add the chopped red onion and corn kernels.
   • Sauté for about 5-7 minutes, stirring occasionally, until the onion becomes translucent and the corn starts to get a slight char.
4. Add Remaining Vegetables:
   • Add the chopped red bell pepper and zucchini (and/or yellow squash) to the skillet.
   • Season with salt, freshly ground black pepper, and seasoning salt to taste. If using a favorite seasoning blend, add it now.
   • Cook for an additional 5 minutes or until the vegetables are tender but still slightly crisp.
5. Finish and Serve:
   • Transfer the cooked vegetables to a serving dish.
   • Stir in the chopped fresh parsley and basil for a burst of fresh flavor.
6. Enjoy:
   • Serve hot or cold and enjoy the freshness of this delightful summer dish!

Tips

• Customization: Feel free to add other seasonal vegetables you enjoy, such as cherry tomatoes, green beans, or snap peas.
• Herbs: Fresh herbs are key to this dish. If you don’t have parsley or basil, try other fresh herbs like cilantro or dill.
• Seasoning: Adjust the seasoning to your taste. A squeeze of fresh lemon juice before serving can add a nice tangy brightness.
• Cooking Time: Adjust the cooking time based on how tender or crisp you like your vegetables.

Enjoy the freshness and flavors of summer with this vibrant and easy-to-make succotash!