CORN SUCCOTASH ZUCCHINI RECIPES

MAMA NINA'S CORN SUCCOTASH | ALLRECIPES

Mama Nina's Corn Succotash | Allrecipes image

I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

Provided by mwynnmathis

Categories Side Dish Vegetables Squash Zucchini

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt

Steps:

Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Nutrition Facts : Calories 130.3 calories, CarbohydrateContent 24.6 g, FatContent 3.6 g, FiberContent 4.1 g, ProteinContent 4.1 g, SaturatedFatContent 0.5 g, SodiumContent 123.3 mg, SugarContent 6 g

CONFETTI CORN SUCCOTASH RECIPE BY THE DAILY MEAL CONTRIBUTORS

Confetti Corn Succotash Recipe by The Daily Meal Contributors image

Edamame is a food group in our house. I buy the soybeans frozen and already shelled, which means I can get them on the boys’ dinner plates in mere minutes. They’re the perfect protein-packed food for little fingers. While the boys love them simply steamed, if time permits, the edamame take on the role of lima beans in this rainbow succotash. Bacon, garlic and soy sauce make this a side for all of the senses, lending salty crunch to every colorful bite.Excerpted from THE SECRET INGREDIENT COOKBOOK © 2021 by Kelly Senyei. Photography © 2021 by Robert Bredvad. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Tribune Publishing may earn a commission if you purchase a product through one of our links.

Provided by THEDAILYMEAL.COM

Total Time 34 minutes59S

Prep Time 14 minutes59S

Cook Time 19 minutes59S

Yield 6

Number Of Ingredients 8

Ingredients

6 slices bacon, cut into 1/2-inch pieces
2 teaspoon minced garlic
2 cup fresh or thawed frozen corn kernels
2 cup shelled edamame
1 cup diced red bell pepper
1 cup diced orange bell pepper
2 teaspoon soy sauce
1/2 teaspoon black pepper

Steps:

Step 1: Cook 6 slices of bacon in a large skillet set over medium heat until all of the fat has rendered. Using a slotted spoon, transfer the bacon to a plateand discard all but 2 tablespoons of drippings from the skillet.
Step 2: Add 2 teaspoons garlic to the skillet and cook, stirring, until golden brown, about 2 minutes.
Step 3: Add 2 cups corn, 2 cups edamame, 1 cup diced red pepper, 1 cup diced orange pepper, 2 teaspoons soy sauce and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the peppers have softened slightly, about 5 minutes.
Step 4: Return the cooked bacon to the skillet and stir to combine. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 264 calories, SugarContent 5 g, FatContent 15 g, CarbohydrateContent 21 g, CholesterolContent 19 mg, FiberContent 5 g, ProteinContent 12 g, SaturatedFatContent 4 g, SodiumContent 296 mg

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