This corn succotash combines fresh sweet corn, carrots, zucchini, and edamame in the perfect summer side dish. It’s flavorful, healthy, and easy to make in minutes.
One of my favorite parts of summer is all the fresh produce that crops up. We have a membership with a local food co-op where they give us a box of produce each week from local farmers, and we’ve had a blast trying out new recipes and combinations all summer long.
This summer corn succotash is one of our favorite ways to use up all that summer produce. Plus, it goes great alongside this almond chicken, coconut chicken tenders, or even pulled pork sliders.
If you’ve never had a succotash, it’s basically a bunch of veggies all chopped to the same size and sautéed together. I don’t know where the name succotash came from but once you’ve had succotash, you’ll never forget it.
You’ll love this recipe because it’s a unique way to get in some or use up veggies, it only takes 10-15 minutes to make, and the veggies keep their texture and all together it’s just delicious.
Corn Succotash Ingredients
This is more about the method of cooking than the measurements!
- Edamame – We typically use frozen that are thawed and then quickly cooked either in the microwave or boiled on the stove.
- Sweet corn – This is so much better with fresh sweet corn during the summer but if you want to make this when corn isn’t in season, you could always try it with frozen corn as well.
- Zucchini + Carrots – You want to chop these about the same size as the corn and edamame so that everything cooks quickly. Any leftover zucchini can be made into zucchini bread!
- Chicken broth – You can use either chicken broth, chicken bone broth, or chicken stock.
- Butter – I recommend a high-quality butter like Kerrygold since butter is a huge part of the flavoring in this recipe, unlike if you’re baking.
The first step is to make sure all of your ingredients are ready to go. Shuck and dekernel the corn. Dice the carrots and zucchini about the same size as the other items.
This recipe moves fast so you’ll want everything prepped and by the stove before you start cooking. When everything’s ready, heat a large saute pan over medium heat.
Once hot, add the olive oil and let it heat up.
Once the olive oil is hot, and the carrots and corn and let them sauté for two minutes.
Add the zucchini and garlic and sauté for one more minute – be careful, garlic goes from raw to burnt fast!
Then add the edamame and sauté for one more minute.
Now it’s time for the chicken broth. Add it to the pan, swirling around to help deglaze any of the garlic from the pan.
Simmer until the chicken broth has reduced then add the butter and salt to taste.
Serve the summer succotash alongside your favorite summer dishes. I recommend eating it with balsamic chicken and a little strawberry poke cake for dessert!
Mix it up by adding in other veggies that cook quickly like diced yellow squash or whatever other veggies you have on hand.
Make sure your pan is hot before you add the olive oil. You want the veggies to cook quickly and if the pan is still heating when you put the veggies in, it’ll take longer and they may not cook evenly.
Use high-quality olive oil and butter since they’re the only real flavors included in this dish. You can definitely taste them!
It’s great alongside any sort of main dish that doesn’t already include veggies. Something like this almond chicken would be a great pairing!
You can freeze this succotash in an airtight container. Just thaw in the refrigerator and reheat with a little olive oil or butter on the stove. But honestly, it’s so quick to make that you’d probably be better off just making it fresh.
This particular succotash is better warm but yes, it can be served cold or at room temp as more of a succotash salad if you’d like.
Reheat on the stove with a little bit of olive oil, butter, or chicken broth heated up in the pan before you add the succotash. Then just reheat on medium-high until the corn succotash is warmed.
More Easy Side Dishes
- Strawberry fluff salad
- Coconut rice
- Strawberry spinach salad
- Air fryer french fries
- Easy mashed potatoes
- 1 TBS olive oil
- 4 medium carrots diced
- 1 ear fresh sweet corn shucked and dekerneled
- 1 medium zucchini deseeded and diced
- 1 cup shelled edamame cooked
- 3 garlic cloves minced
- ½ cup chicken broth
- 1 TBS butter
- salt to taste
- Heat a large sauté pan over medium heat.
- Once hot, add the olive oil and allow it to heat up.
- Add carrots and corn and sauté for 2 minutes.
- Add zucchini and garlic then sauté for another minute.
- Add the edamame and sauté for one more minute.
- Add chicken broth and simmer until the chicken broth has reduced.
- Once the chicken broth has reduced, add the butter and salt to taste.
- Serve warm or at room temperature.
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