This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and summer squash for a luscious, easy side dish.
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 1 red bell pepper, diced
- 2 cups summer squash, diced
- 2 ears corn, husked and kernels removed
- Sea salt and freshly ground pepper, to taste
- 1/4 cup vegetable stock
- 1 tablespoon butter
- 1/4 cup chives, minced
Heat olive oil over medium heat, and add onion and pepper. Sauté for 5 minutes, and add summer squash and corn. Sprinkle with salt and pepper and continue to cook for 5-8 minutes, until vegetables are crisp-tender. Pour in stock and cook another 2 minutes, until vegetables are tender but not mushy.
Remove from heat and toss with butter and chives.