Summer Succotash with Basil

August 18, 2024

Here’s a fresh and vibrant recipe for Summer Succotash with Basil:

2 cups fresh corn kernels (about 3-4 ears)

1 ½ cups fresh lima beans (or edamame)

1 cup cherry tomatoes, halved

1 small zucchini, diced

1 red bell pepper, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Optional: a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese

Prepare the Vegetables:

If using fresh corn, remove the kernels from the cob.

If using frozen lima beans or edamame, cook according to the package instructions, then drain and set aside.

Dice the zucchini, bell pepper, and onion. Halve the cherry tomatoes.

Cook the Succotash:

Heat the olive oil and butter in a large skillet over medium heat.

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the diced zucchini, red bell pepper, and fresh corn kernels. Cook for about 5-7 minutes until the vegetables are tender.

Add the lima beans (or edamame) and cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the tomatoes are just softened.

Season and Serve:

Season the succotash with salt and pepper to taste.

Remove the skillet from the heat and stir in the fresh basil leaves.

If desired, add a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese for extra flavor.

Serve:

Serve warm as a side dish or light main course.

This dish is perfect for showcasing the fresh flavors of summer vegetables, with the basil adding a fragrant and herbaceous note. Enjoy!