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.
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 pepper, to taste
1/4 cup vegetable stock
1 tablespoon butter
1/4 cup chives, minced
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.
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
