By: Marina Delio
Succotash is a delicious way to eat your fill of veggies during the spring and summer. A Southern staple, this medley of corn, tomatoes and lima beans makes an incredibly satisfying side dish. Here is a simple succotash recipe to get you started.
Tip: Succotash is usually served as a vegetable accompaniment, but it’s hearty enough to be served as an entrée as well, especially when topped with crumbled goat cheese, sautéed tofu, or grilled shrimp or salmon.
Prep time: 5 minutes
Cook time: 10 minutes
30 mL (2 tablespoons) extra virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 zucchini, diced
4 ears fresh corn, cut off the cob
500 mL (2 cups) frozen lima beans, defrosted
3 Roma tomatoes, diced
2 mL (1/2 teaspoon) sea salt
A pinch of freshly ground pepper
50 mL (1/4 cup) fresh basil, torn or sliced
- Heat olive oil in a large skillet over medium heat
- Sauté the onion until translucent and softened
- Add the garlic and sauté for 1 more minute
- Add the zucchini, corn and lima beans, and cook until the vegetables start to soften, about 3 minutes
- Add the tomatoes and continue to cook until the vegetables are tender-crisp
- Season to taste with salt and pepper
- Remove from heat, transfer succotash to a serving dish and stir in the basil
Once you know how to make succotash, the variations are endless. Edamame can serve as a tasty substitute for lima beans, and sweet bell peppers and yellow summer squash can make colourful additions.
Marina Delio is the author of the Yummy Mummy Kitchen blog and cookbook. She lives in Santa Barbara with husband, two little girls, cat and egg laying chickens. Marina loves cooking, gardening, photography, and living a healthy lifestyle with her family.