Succotash of Summer Squash and Corn
January 1, 2015
- 2 tbsp unsalted butter, or more to taste
- 4 small summer squash, such as yellow crookneck, diced
- Kernels from 4 ears of corn
- 1 diced small sweet onion
- 2 minced garlic cloves
- 1 chopped fire roasted serrano pepper
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Heat 2 tablespoons of butter in a medium saute pan. When melted, add onion and sauté for 3 minutes. Add garlic and roasted serrano pepper and cook for two more minutes. Add squash, corn, and season with salt and pepper to taste – cover until squash and corn are tender, about 7 to 10 minutes (stirring occasionally). Sprinkle with fresh basil and cilantro. Stir well and serve.
Soft-skinned summer squash has an edible rind with a sweet, mild taste that is perfectly accentuated with a little butter in this succotash recipe. Look for summer squash at your local farmer’s market. If you can’t find summer squash, substitute green or yellow zucchini.