Best 2 Summer Vegetable Succotash Recipes

**Summer Vegetable Succotash: A Colorful and Flavorful Dish to Celebrate the Season's Bounty**

As summer reaches its peak, an abundance of fresh and vibrant vegetables graces our gardens and farmers markets. It's the perfect time to indulge in succotash, a delightful dish that combines the sweetness of corn, the earthiness of beans, and the delicate crunch of summer squash. This versatile dish can be enjoyed as a main course, a side dish, or even a salad. Explore a collection of succotash recipes that showcase the diversity and versatility of this classic summer dish, each offering a unique twist on flavors and textures. From traditional Native American-inspired succotash to modern takes featuring grilled vegetables and tangy dressings, these recipes are sure to satisfy every palate.

Here are our top 2 tried and tested recipes!

SUMMER VEGETABLE SUCCOTASH

Summer Vegetable Succotash image

Categories Potato Soy Side Corn Squash Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 lb small (1-inch) yellow-fleshed potatoes such as Yukon Gold
1 tablespoon vegetable oil (preferably corn oil)
1/2 stick (1/4 cup) unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 oz baby pattypan squash, trimmed and quartered
8 oz frozen shelled edamame (fresh soybeans) or baby lima beans (1 1/2 cups), cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

Cover potatoes with cold salted water by 1 inch in a large saucepan. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes. Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes. Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in beans and sauté, stirring, until heated through. Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

SUMMER VEGETABLE SUCCOTASH

Summer Vegetable Succotash image

Make and share this Summer Vegetable Succotash recipe from Food.com.

Provided by Bev I Am

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb small yellow-fleshed potato (such as Yukon Gold)
1 tablespoon vegetable oil (preferably corn oil)
1/4 cup unsalted butter
2 cups fresh corn kernels (from 3 ears; preferably yellow and white)
8 ounces baby pattypan squash, trimmed and quartered
8 ounces frozen shelled edamame or 8 ounces baby lima beans, cooked according to package directions and cooled
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh chives

Steps:

Cover potatoes with cold salted water by 1 inch in a large saucepan.
Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20 minutes.
Drain and cool, then cut into bite-size pieces.
Heat oil and 1 tablespoon butter in a well-seasoned 10-inch cast-iron skillet over high heat until foam subsides, then sauté potatoes with salt and pepper to taste, turning once or twice, until nicely crusted, 8 to 10 minutes.
Transfer to a serving bowl.
Sauté corn and squash in remaining 3 tablespoons butter in skillet over moderately high heat, stirring, until crisp-tender, about 5 minutes.
Stir in beans and sauté, stirring, until heated through.
Season with salt and pepper and add to potatoes with onion and chives, stirring to combine.

Tips:

Choose Fresh Vegetables: To ensure the best flavor and texture, use fresh, seasonal vegetables. Look for brightly colored, crisp vegetables that are free of blemishes.
Use a Variety of Vegetables: Don't be afraid to mix and match different vegetables in your succotash. Some popular choices include corn, lima beans, tomatoes, zucchini, and okra.
Cook the Vegetables Properly: Some vegetables, like corn and lima beans, need to be cooked longer than others, like tomatoes and zucchini. Be sure to adjust the cooking times accordingly.
Add Flavorful Ingredients: Don't just boil the vegetables in water. Add some flavorful ingredients, such as bacon, ham, or sausage, to give the succotash a boost of flavor.
Season to Taste: Once the succotash is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of sour cream.

Conclusion:

Summer vegetable succotash is a delicious and versatile dish that can be enjoyed as a side dish, main course, or even a salad. With its fresh, seasonal vegetables and flavorful ingredients, succotash is a perfect way to celebrate the bounty of summer. So next time you're looking for a quick and easy dish to make, give summer vegetable succotash a try!

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