Organic Recipes > Salad or Side > Succotash or Fresh Corn, Zucchini, Tomatoes, and Onions
Succotash or Fresh Corn, Zucchini, Tomatoes, and Onions (Serves 6)
courtesy of Bon Appetit, Ameila Saltsman
In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh diced zucchini or other summer squash
3 tablespoons thinly sliced fresh basil
Method
In this side dish, the veggies are cooked until just tender to retain their fresh-from-the-market flavor. For a delicious finishing touch, a handful of sliced basil is stirred in right before serving
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
Coarse kosher salt
1 large garlic clove, minced
3 cups chopped red tomatoes (about 1 1/2 pounds)
2 1/4 cups corn kernels cut from 4 ears of corn (preferably 2 ears of white corn and 2 ears of yellow corn)
2 cups fresh diced zucchini or other summer squash
3 tablespoons thinly sliced fresh basil
Method
- Heat oil in heavy large skillet over medium heat. Add onion and sprinkle with coarse salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add Zucchini, and saute for a minute or two. Then add tomatoes, and corn. Be sure not to overcook them, you want the corn to still have a bit of crunch to it! Season to taste with salt and pepper.
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