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Summer Succotash with Peaches & Cream Corn

Succotash is a celebration of all the vibrant vegetables coming into season. It is an American dish created where the Three Sisters of corn, beans, and squash are native. Although succotash is mainly composed of vegetables, it is not unusual for bacon to be added for flavor.

Succotash knows no limits when it comes to substitutions. The cherry tomatoes have a nice fresh flavor, but when ripe red tomatoes are at their peak, dice and add them for a rich flavor. Early season jalapeños can be used before the green chile is mature, and so on.

Prep 15 Minutes
Cook 20 Minutes
Ready in 35 Minutes

6 servings

Ingredients
2 Tbsp. Olive oil
4 cups “Peaches & Cream” corn kernels
1 cup Pinto beans, cooked and drained
1 cup "Black Beauty" Zucchini, diced
1/2 cup "Yolo Wonder" red bell pepper, chopped
1/2 cup "Barker's Hot" green chile, chopped
1 cup "Super Sweet 100" cherry tomatoes, cut in half
Salt and pepper to taste

Directions
Heat a sauté pan over medium high heat and add the oil. Next add the corn, squash, bell pepper, green chile and cooked beans, season with salt and pepper, mix until heated through or longer if you prefer softer veggies. At the end stir in the cherry tomatoes.

Serve hot, warm, or even chilled from the fridge. The freshly sautéed summer vegetables can be served with grilled meats and barbecue.


Enjoy!
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