Updated Succotash

Over the weekend I couldn’t help myself at the grocery store and bought several ears of fresh white corn.  I haven’t had much of this summer sweetie and now that I’ve bought so much I’ll need to come up with some easy recipes.  Here’s a super-quick recipe for succotash—sans lima beans.  This recipe doesn’t require much cooking time, in fact, it’s best to cook only until just heated through.  You want the veggies to still retain their crunch.  This would also be equally delicious raw, served as a summer salad with a homemade red wine vinaigrette.

Vibrant veggie confetti

Serves 4

Active Time: 10 minutes


2 Ears fresh corn, shucked and cut from cob

1 Red bell pepper, diced

1 Handful fresh Blue Lake green beans, cut into ½ inch pieces (approximately ½ cup)

3 Sprigs fresh thyme, stems removed, finely chopped

1 Tablespoon fresh dill, chopped

1 Tablespoon fresh flat-leaf parsley, chopped and reserved

1 Tablespoon extra virgin olive oil

1 Tablespoon butter

Kosher salt and pepper to taste


Preheat a skillet on the stove and add olive oil and butter.  Once the olive oil has heated and the butter has melted, add the vegetables and fresh herbs—except parsley.  Stir the veggies every couple minutes.  Serve once the veggie mixture is heated through and top with a scattering of the reserved parsley.



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