Corn and Zucchini Succotash

Corn and Zucchini Succotash recipe,  side dish

Corn and Zucchini Succotash

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.

P~

<span class="mceItemHidden" data-mce-bogus="1">Corn and Zucchini Succotash</span>
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Side Dish
Cuisine: Southern
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Half fill a large sauce pan with water and bring to a boil.
  2. Add the zucchini and onion and cook for about 12 minutes (or until the zucchini and onion begin to soften).
  3. Drain the zucchini/onion in a colander and return to the pan.
  4. Place the pan over medium heat and add the corn, butter and seasonings.
  5. Cover and cook for 5 minutes.
  6. Remove the cover and continue to cook for about 10 minutes (or until the corn is softened).
  7. Serve hot.

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Meatless Monday, Saucy Southerner Recipes, Side Dishes, Southern, Vegetables. Bookmark the permalink.

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