Recipes › Summer Squash (Pumpkin) › Summer Squash and Corn Succotash
Summer Squash and Corn Succotash
A peak-summer side dish that celebrates everything coming ripe at once. Diced squash and fresh corn sautéed with butter, finished with basil and a squeeze of lime. The corn provides sweetness, the squash soaks up the butter, and the basil brings everything together. Ready in 15 minutes.
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Ingredients
- 3 summer squash, diced into 1cm cubes
- 3 ears sweet corn, kernels cut offor 2 cups frozen corn
- 1 oz butter
- 2 cloves garlic, minced
- 7 oz cherry tomatoes, halved (optional)
- ¾ oz fresh basil, torn
- 1 lime, juicedor lemon
- 1 tsp salt and black pepper, to taste
Contains: milk.
Method
- Melt the butter in a large skillet over medium-high heat. Add the squash and cook for 5 minutes until lightly golden. Season with salt.About 5 min
- Add the garlic and cook for 1 minute. Add the corn and tomatoes if using. Cook for 5 more minutes until the corn is cooked and the tomatoes have just started to soften.About 6 min
- Remove from heat. Add the lime juice and basil, toss to combine. Season generously and serve.About 1 min
Tips
- High heat and not stirring too much lets the squash get golden — that color means flavor.
- Fresh corn is worth it in the summer months. Frozen corn works fine in winter.
Ring the changes
- Add diced red onion at the start for more depth.
- Stir in a tablespoon of heavy cream at the end for a richer version.
Keeping it
Keeps in the fridge for 2 days. Reheat in a skillet over medium heat.
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