Summer Succotash

Summer Succotash

Summer succotash is a delicious way to use the bounty of summer vegetables. The word succotash come from a native American word, “msickquatash”, which was typically a pot of stewing corn to which other ingredients were added, like beans and squash. The ingredients are versatile, use what looks freshest at the market! Also a great way to use up leftover grilled corn. The pimenton seasoning adds a smokiness that complements the vegetables wonderfully.

summer succotash

Summer Succotash

A delicious way to enjoy the bounty of summer vegetables.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Author: Aliye Aydin – A Good Carrot


  • 2 small shallots or 1/2 red onion
  • 1 red bell pepper
  • 2 medium zucchini or other summer squash
  • 1 pint cherry tomatoes
  • 2 cups corn kernels (fresh or frozen)
  • 1 cup lima beans or chopped green beans
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons Pimenton spice blend
  • 3/4 teaspoon fine sea salt
  • basil for garnish


  • Peel and thinly slice shallots. Cut red bell pepper and zucchini into bite-sized chunks. Cut cherry tomatoes in half. If using corn on the cob, slice off the cob into a bowl.
  • In a large saute pan, heat olive oil over medium-high heat. Add all ingredients and cook for 5-6 minutes or until tender-crisp.
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