I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.

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  • Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Cook's Notes:

You can use frozen corn instead of fresh. Thaw, rinse, strain, and bring corn to room temperature before cooking.

Do not dice the veggies evenly as this will cause them to become soggy.

Nutrition Facts

130 calories; protein 4.1g; carbohydrates 24.6g; fat 3.6g; sodium 123.3mg. Full Nutrition
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