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Summer Succotash

Makes about 7 cups
Author: Molly Patrick

Ingredients

  • 2 cups corn kernels, cut fresh off the cob (directions below) (270 g)
  • 1 cup green zucchini, chopped (135 g)
  • 1 cup yellow, orange, or red bell pepper, chopped (135 g)
  • 2 tablespoons jalapeno, stem and seeds removed, then minced (20 g)
  • 1 tablespoon garlic, minced (10 g)
  • 2 teaspoons dried basil
  • teaspoon cayenne powder (omit if you don't like spicy)
  • 1 cup canned lima beans, drained and rinsed (may be called butter beans) (200 g)
  • 1 cup cucumber, unpeeled, seeds removed, chopped (145 g)
  • 1 cup cherry or grape tomatoes, halved or quartered, your choice (170 g)
  • ¼ cup green onion, thinly sliced (green and white parts / discard root end) (25 g)
  • 1 cup sweet white onion, chopped (130 g)
  • ¼ cup parsley, chopped (10 g)
  • 2 tablespoons lime juice
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon salt
  • teaspoon black pepper (about 5 turns)

Instructions

  • First, you must shuck your corn (remove the husk and silk). Next, using a sharp knife, carefully cut the kernels off each cob and transfer them to a medium-sized bowl, along with any of the juice from the cobs that was released while cutting. To the same bowl, add the zucchini, bell pepper, jalapeno, garlic, basil and cayenne.
  • To a separate smaller bowl, add the lima beans, cucumber, tomatoes and green onion.
  • Heat a large skillet over medium heat for 2 minutes, then add the sweet onion and a pinch of salt and cook for about 3 minutes, until the onion begins to lightly brown. Add a little splash of water if the onion sticks to the skillet or looks dry.
  • Transfer the first bowl of ingredients to the skillet (corn, zucchini, bell pepper, jalapeno, garlic, basil and cayenne) and cook for 5 minutes, stirring occasionally, until the zucchini begins to soften, but still has some crunch to it.
  • Add the second bowl of ingredients to the skillet (beans, cucumber, tomatoes and green onion) and cook for an additional 3 minutes, stirring occasionally, until the tomatoes just begin to soften.
  • Remove skillet from heat and add the parsley, lime juice, dill, salt and pepper. Gently stir until well combined. Serve warm or chilled, it's delicious either way.