Sauteed Succotash with Corn and Summer Squash

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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.

Sauteed Succotash with Corn and Summer Squash


Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: Serves 4

Sauteed Succotash with Corn and Summer Squash


  1. 1 tablespoon extra virgin olive oil
  2. 1 onion, finely diced
  3. 1 red bell pepper, diced
  4. 2 cups summer squash, diced
  5. 2 ears corn, husked and kernels removed
  6. Sea salt and freshly ground pepper, to taste
  7. 1/4 cup vegetable stock
  8. 1 tablespoon butter
  9. 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.

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