Nothing says Summer like salty skin, sandy toes, ice cream cones & farm stands…Living on the water in little Rhode Island, we spend most of our Summer days soaking up the sun on our beautiful beaches. By the end of a long day at the beach, I usually don’t feel like cooking a big meal- so usually, we’ll stop at one of the many farm stands around our home for some locally farmed veggies to cook up for dinner. One of my favorite go-to Summer dishes is a simple corn succotash. The great thing about corn succotash is that it can be pretty filling on its own, so usually will have it along with something small like grilled chicken, a sandwich, or even sometimes with a salad. I’ve shared my walnut pesto succotash recipe before, which is delicious, but this Farm-to-Table Simple Summer Succotash is a staple in my recipe collection. It’s always a huge hit, and surprisingly, my kids LOVE it too (so that’s an added bonus!).
Farm to Table Simple Summer Succotash [recipe]
[recipe serves 4]
- 2 zucchini-, diced
- 1 red & 1 yellow pepper, diced
- 3 corn on the cob, cooked & stripped off the cob
- 1 cup of fresh, diced tomato (I prefer heirloom)
- 3 springs fresh basil
- 1/4 cup butter
- 1 tsp. garlic powder
- salt, to taste
- Combine zucchini, pepper, butter & garlic in a large fry pan. Saute on medium-high for approx. 5-7 minutes, until vegetables are tender.
- Add corn, tomato and basil, saute for 2-4 minutes, until tomato cooks down slightly.
- Garnish with basil, and enjoy!
The perfect end to a Summer day…
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