Summer succotash is a delicious way to use the bounty of summer vegetables. The word succotash come from a native American word, “msickquatash”, which was typically a pot of stewing corn to which other ingredients were added, like beans and squash. The ingredients are versatile, use what looks freshest at the market! Also a great way to use up leftover grilled corn. The pimenton seasoning adds a smokiness that complements the vegetables wonderfully.
- 2 small shallots or 1/2 red onion
- 1 red bell pepper
- 2 medium zucchini or other summer squash
- 1 pint cherry tomatoes
- 2 cups corn kernels (fresh or frozen)
- 1 cup lima beans or chopped green beans
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons Pimenton spice blend
- 3/4 teaspoon fine sea salt
- basil for garnish
- Peel and thinly slice shallots. Cut red bell pepper and zucchini into bite-sized chunks. Cut cherry tomatoes in half. If using corn on the cob, slice off the cob into a bowl.
- In a large saute pan, heat olive oil over medium-high heat. Add all ingredients and cook for 5-6 minutes or until tender-crisp.