This zucchini and corn succotash combines fresh sweet corn, carrots, zucchini, and edamame in the perfect summer side dish. We’ve been making this one for years and every little piece of zucchini of the succotash gets gobbled up every time.
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15 Minute Corn Succotash
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 we’ve had a ton of corn in our boxes and been using it to make everything from this roasted corn salad to a fresh corn puree (we use it in place of mashed potatoes).
But this corn and zucchini succotash is still one of my favorite summer side dishes with its combination of summer veggies and so much flavor. Plus, it’s simple to make, which is great for the summer when no one wants to really be in the kitchen cooking all day!
Why You’ll Love This Succotash
- Varying flavor profiles – the sweet corn works so well with the fresh zucchini and the tender edamame. Everything together is just a burst of flavor and texture in your mouth.
- Under 15 minutes – this one only takes a few minutes
- Simple to make – all you do is chop, coat, and cook. Pair it with your favorite meat for a great summer meal.
Corn Succotash Ingredients
Ingredient notes & Substitutions
This is more about the method of cooking than the measurements but these are the things you’ll need:
- 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 or canned sweet corn as well, just make sure it’s dried 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.
How to make Corn Succotash
This is one of the easiest side dishes, which is why it’s one of my favorites. It’s really just cutting, coating, and cooking everything together!
Here’s a quick walkthrough of the process but make sure to check out the recipe card for full ingredients and instructions.
Before you start cooking the succotash make sure you have all of your ingredients prepped because the recipe moves very fast once you start cooking.
- Heat a large saute pan over medium heat, then add the oil once the pan is hot and swirl to coat the entire pan.
- Add 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.
- Add the chicken broth 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 immediately while everything is still nice and warm.
Serve the summer succotash alongside your favorite summer dishes. I recommend eating it with balsamic chicken and a little strawberry poke cake for dessert!
Tips & Tricks
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!
More Easy Side Dishes
Try these other veggie side dishes after this one!
- Balsamic honey brussel sprouts – a delicious roasted brussel sprouts dish topped with a balsamic honey glaze.
- Broccoli raisin salad – a 5-minute broccoli salad that’s a great side or shareable party food!
- Roasted root vegetables – a colorful side dish that’s both sweet and savory!
- Bacon wrapped green beans – a fancy side dish that only takes minutes to make!
Corn Succotash
Ingredients
- 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
Instructions
- 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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