While succotash is traditionally made with corn and lima beans, this succotash recipe substitutes zucchini for the beans and is one of our favorite side dishes.
For this dish, zucchini and onion are parboiled (which just means to add to boiling water and cook until softened, but not fully cooked). The drained zucchini and onion are added back to the pan along with fresh corn, butter and seasonings and cooked until the corn is tender. If you cook it longer, the liquid evaporates and it becomes very similar in texture to creamed corn.
It couldn’t be more simple, and it is a delicious “comfort food” side dish in our household.
I hope you’ll try it.
- 4 cups sliced zucchini (1/2" slices - about 3 medium-sized zucchini)
- 1 cup diced onion
- 3 ears corn, shucked, silks removed, sliced from the cob (about 2 cups)
- 4 tablespoons butter
- 1½ teaspoons Creole seasoning (or Cajun)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Half fill a large sauce pan with water and bring to a boil.
- Add the zucchini and onion and cook for about 12 minutes (or until the zucchini and onion begin to soften).
- Drain the zucchini/onion in a colander and return to the pan.
- Place the pan over medium heat and add the corn, butter and seasonings.
- Cover and cook for 5 minutes.
- Remove the cover and continue to cook for about 10 minutes (or until the corn is softened).
- Serve hot.