Cart 0 items: $0.00

Close

Qty Item Description Price Total
  SubTotal $0.00

View Cart

 

Ceja Vineyards

Succotash of Summer Squash and Corn

Recipe Date:
January 1, 2015
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 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
Directions

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.

 

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards

Succotash of Summer Squash and Corn Recipe by Ceja Vineyards