SUMMER CORN SUCCOTASH RECIPES

Name: Summer Succotash
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 ears corn, shucked; 2 tablespoons extra-virgin olive oil; 1 cup diced Spanish onion; 1 clove garlic, mincedu00A0; 2 cups fresh or defrosted frozen lima beansu00A0; 2 cups diced heirloom tomatoes; 1 1/2 tablespoons butter, at room temperatureu00A0; 1 1/2 tablespoons mayonnaiseu00A0; Juice of 1 limeu00A0; Kosher salt and freshly ground black pepper; 2 tablespoons fresh basil, cut into chiffonadeu00A0; 2 tablespoons grated Pecorino-Romano cheese; 1 tablespoon fresh cilantro, choppedu00A0; 1 tablespoon fresh mint, cut into chiffonadeu00A0; 1 teaspoon smoked paprikau00A0

SUMMER SUCCOTASH RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK

Summer Succotash Recipe | Geoffrey Zakarian | Food Network image

Provided by Geoffrey Zakarian

Categories side-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 ears corn, shucked
2 tablespoons extra-virgin olive oil
1 cup diced Spanish onion
1 clove garlic, minced
2 cups fresh or defrosted frozen lima beans
2 cups diced heirloom tomatoes
1 1/2 tablespoons butter, at room temperature
1 1/2 tablespoons mayonnaise
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons fresh basil, cut into chiffonade
2 tablespoons grated Pecorino-Romano cheese
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, cut into chiffonade
1 teaspoon smoked paprika

Steps:

Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.

SUMMER SUCCOTASH RECIPE | LAND O’LAKES

Summer Succotash Recipe | Land O’Lakes image

Succotash is a quick and colorful skillet saute that is full of fresh herb flavor and abundant midsummer vegetables.

Provided by Land O'Lakes

Categories Vegetable Herb Skillet Side Dish

Total Time 0 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 Half Stick (1/4 cup) Land O Lakes® Butter
1 medium (1/2 cup) onion, chopped
1/4 cup sliced green onions
2 teaspoons finely chopped fresh garlic
4 medium ears (2 cups) fresh corn, * husks removed, cleaned, kernels cut off cobs
1 small (1 1/4 cups) zucchini, cut into 1/4-inch pieces
1 small (1 1/4 cups) yellow summer squash, cut into 1/4-inch pieces
1 cup grape tomatoes **
1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)
3/4 teaspoon salt
1/2 teaspoon fresh ground or coarse ground pepper

Steps:

Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.
Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.
Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.
Serve hot or at room temperature.

Nutrition Facts : Calories 100 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 11 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 2 grams

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