Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.
Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
Dice red onion into small pieces.
Melt down 2 tablespoons butter into a large skillet on medium-high heat.
Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
Season well with salt and pepper (its best to be generous). Give pan a stir.
Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
Once warm and crisp tender, turn off heat.
Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.
Feta cheese is optional but great for a creamier taste. It is not a traditionally succotash additive but is great. That being said, its also fine to leave out. Because the dish is served hot off the stove, feta will begin to melt into corn quite quickly once stirred.
Other variations include adding crunchy bacon, diced yellow squash or frozen lima beans.
chopped cilantro is very controversial as some people react to the taste. It is fine to substitute garnish for softer herbs like parsley for color.
Canned corn will not be as fresh as either grilled corn on the cob that has been removed or frozen corn. If using frozen corn for succotash, there is no need to thaw first.