Summer Succotash Recipe

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locally-grown-distressedIngredients

  • 3 ears native corn, corn cut off cob
  • 1 red pepper, diced
  • 1 zucchini, diced
  • 2 tbs butter
  • 1 tsp fresh thyme leaves
  • 2 tbs chopped fresh chives
  • 2 tbs chopped fresh parsley
  • Kosher salt and pepper to taste
  • ½ cup lima beans (if frozen follow bag direction & pre-cook)

Serves 4-6 as a side dish

Directions

  1. Melt the butter in a large sauté pan over medium – high heat.
  2. Add the red pepper and cook for 1 – 2 minutes.
  3. Add the corn and cook another minute.
  4. Add the zucchini, lima beans, herbs, salt & pepper, and sauté just until vegetables are tender but not mushy – approximately 2 minutes.
  5. Taste for seasoning – add more butter if needed.
  6. Serve warm.
  7. Enjoy!
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