This succotash recipe is a perfect example of how much bang for your buck you can get with just a little bit of butter. In this case, it draws out the rich, velvety flavors in the corn and summer squash for a luscious, easy side dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, finely diced
- 1 red bell pepper, diced
- 2 cups summer squash, diced
- 2 ears corn, husked and kernels removed
- sea salt and freshly ground black pepper, to taste
- 1/4 cup vegetable stock
- 1 tablespoon butter
- 1/4 cup chives, minced
Instructions
- Heat olive oil over medium heat, and add onion and pepper. Sauté for 5 minutes, and add summer squash and corn. Sprinkle with salt and pepper, and continue to cook for 5-8 minutes, until vegetables are crisp-tender. Pour in stock, and cook another 2 minutes, until vegetables are tender, but not mushy.
- Remove from heat, and toss with butter and chives.
Servings: 4
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