Recipes,  Sides,  Vegetables

Summer Succotash

Inspired by my favorite vegetable cookbook, Susie Middleton’s Fast, Fresh & Green, I wanted to transform her summer ragout into a quick succotash. Fresh corn, green beans and zucchini…simply sauteed and then tossed together with fresh herbs – absolutely delicious and equally good room temperature, making this a perfect side dish for a barbecue.

Summer Succotash

Summer Succotash
Author: Kate Wagner
Serves: 8
I made a big batch of this, and it was only for Jeff and I, because I LOVE succotash and wanted to have lots of leftovers. Feel free to halve the recipe, but I promise if you make the full recipe it will get eaten! We had succotash for lunch with Pesto chicken, lunch the following day with Parmesan sea scallops and I polished off the last serving for breakfast the following day. Happy cooking!
  • 3/4 cup Olive oil, divided
  • 1 large Sweet onion, finely chopped
  • 1 lb Green beans, trimmed and sliced into 1 inch pieces
  • 1 large Zucchini, sliced into 1 inch pieces
  • 5 ears of Corn, cut off the cob
  • 1 1/2 tsp Kosher salt, divided
  • 1 1/2 tbsp Garlic powder, divided
  • 2-4 tbsp Fresh herbs (see note)
  1. Over medium heat, in a large skillet add 1/4 cup olive oil. Once oil is hot, add the green beans and sprinkle with 1/2 tsp Kosher salt and 1/2 tbsp garlic powder, cook, stirring frequently until some of the green beans are beginning to brown, about 5 minutes. Remove skillet from the heat and transfer green beans to a large bowl.
  2. Repeat the steps above exactly, next cooking the zucchini.
  3. Finally, repeat the steps above for a third time, cooking the corn. (see note)
  4. Toss the fresh herbs into the vegetable mix. Serve hot or at room temperature.
[b]Fresh herbs[/b] – I used a mixture of flat-leaf parsley, thyme and oregano but lots of combinations would work well.[br][b]Why cook the corn last?[/b] Please do not change the order of the vegetables. The reason I cook the corn last is that the starch from the corn will brown the bottom of the pan – I do not want that happening too early in the cooking process.


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