Summer Garden Succotash
Traditional succotash is made with corn and lima beans. Some versions add heavy cream, which is delicious and loaded with calories. I had some fresh corn, cherry tomatoes and zucchini and I created this side dish to be served with fresh fish. It was delicious! This takes about 15 minutes to make, and is healthy without sacrificing flavor.
Servings 4
Ingredients
- 2 cobs fresh corn
- 1 to 2 cups cherry tomatoes
- 1 zucchini diced
- 1 red or Vidalia onion sliced
- Olive oil
- Fresh or dried thyme to taste
- Kosher salt & fresh cracked pepper to taste
- 1/4 cup grated Romano Cheese optional
Instructions
- Add about 3 teaspoons olive oil, or enough to lightly coast a skillet and heat on medium high.
- Remove the corn kernels with a knife and add to the skillet, along with the tomatoes, zucchini and onion. Add the fresh thyme, if using. Season with kosher salt & pepper, to taste.
- Roast in a 375°F oven for about 15 minutes, or until the tomatoes skins "pop".
- Add the grated cheese, if desire and gently stir.
- You can cook this entirely on the stove top, but I find that roasting vegetables gives a nuttier flavor.