Description

This Summer Corn Succotash bursts with flavor from fresh corn, brightly colored vegetables, and finishes with a sprinkle of parmesan. It’s an easy and healthy option for a quick dinner, making it perfect for busy nights when you crave something refreshing and satisfying.

Ingredients

Scale

3-4 ears of corn
2 tablespoons olive oil or bacon fat
1 cup chopped sweet onion
2 cloves garlic
1 zucchini, chopped
1 orange bell pepper, chopped
1 cup lima beans, fresh or frozen and thawed
1 1/2 cups sliced grape tomatoes
2 green onions, sliced
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh basil

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Instructions

Preheat the grill to medium-high heat.
Grill the corn for 2-3 minutes, turning occasionally to cook all sides.
Once grilled, remove the corn and allow it to cool slightly before handling.
Cut the kernels off the corn cobs and place them in a bowl. Note: If desired, you can skip grilling and either cook the corn with the other vegetables or use thawed frozen corn.
Heat olive oil or bacon fat in a large skillet over medium heat.
Add chopped onion and cook until softened, about 2-3 minutes.
Stir in minced garlic and continue cooking for an additional minute.
Add chopped zucchini and bell pepper, cooking for another 2-3 minutes until crisp-tender.
Mix in lima beans and the corn, cooking for 1-2 minutes before adding sliced tomatoes just until warmed.
Remove the skillet from heat and top with green onions, parmesan cheese, and fresh basil.
Serve warm or at room temperature.

Notes

For a vegan option, substitute the parmesan with nutritional yeast.
This dish pairs well with grilled meats or can be served as a standalone vegetarian option.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 6g
Sodium: 250mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 5g
Protein: 7g
Cholesterol: 5mg