Summer Corn Succotash

Summer Corn Succotash!!

Summer corn there is nothing better and my favorite way to use it is grilled and tossed into a delicious succotash. Did you know that succotash is a dish the originated when the Native Americans first came to America. The ingredients in a succotash are very affordable and nutrient dense especially during the times of the great depression. The main staple is corn, tomatoes and some type of bean. Depending on where you are in America there will be different add ins.

For instance when I lived in the south the succotash always had corn, lima beans, tomatoes and okra. In New England they use the good ole cranberry bean, corn and tomatoes. You can literally add anything you want into it depending on what is in season. Just make sure the corn and beans are a staple. I make mine geared towards my California upbringing with a hint of Mexican flavors and it is delicious!

A few things when you pick corn on the cob. Make sure the husks are moist and green. Also tight around the cob and not peeled back. If you can find organic that is amazing if not just make sure it is non GMO sprayed corn. If you are not going to use the cobs right away wrap them in a damp paper towel and store in the produce drawer until ready to use.

If you make this dish please let me know! I love to hear from you! Have an amazing week!

Summer Corn Succotash

Delicious corn succotash filled with peak summer produce. Healthy, easy and full of flavor!
Prep Time 15 mins
Cook Time 15 mins
Course dinner, lunch, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 3 ears fresh corn husked
  • 2 large zuchinni cut in half
  • 2 heirloom tomatoes diced
  • 1 jalopeno seeds removed and diced
  • 1/2 cup chopped cilantro
  • 1 bunch scallions choppped
  • 2 garlic cloves grated
  • 1 lime juiced
  • 2 tbsp olive oil
  • 1 can black eyed peas or black beans rinsed/drained
  • kosher salt and pepper

Instructions
 

  • Preheat bbq grill to medium high heat.
    Place corn directly on the grill. Grill for 6-8 mintues rotating a few times to get even cooking. Brush zuchinni with oil and grill 2-3 minutes per side.
    While corn and zuchini is cooking add tomaotes, cilantro, beans, jalopeno, scallions and lime juice in a large bowl. Season with a good amount of salt and pepper.
    When corn is cooked cut off the cob and add into the bowl with remaingin ingredients. Same with the zuchinni. While still hot add in garlic and add more seasoning if necessary. Toss all ingredients and can be served right away or lasts 2-3 days in the fridge.
Keyword cornsalad, succotash, summervegetables