Homemade Succotash is simple and fresh way to serve veggies. This recipe makes a great side dish to any meal and can also be used as a relish on top of a sandwich. As we hail from the mighty Midwest, the end of the summer season we find ourselves looking for every which way that we can make the absolute most out of this sweet summer vegetable. If you are a corn on the cob fan, try playing herbs and make this Mexican Grilled Corn on the Cob. Or, if you just want to make a quick snack or bring corn on the cob to work, here’s a super quick How to Microwave Corn on the Cob video. Have some leftover corn and want to transform it into a quick soup? Try this Corn Soup Recipe with cayenne pepper which will hit you right at the end of every bite – it is one of Molly’s favorites.
- Yield: 4 Cups/ Sides for 8
- Prep Time: 20 minutes
- Cooking Time: 6 minutes
- 1 Large White Onion
- 3 Red Bell Peppers
- 3 Ears of Corn (If out of season 1 can of crisp sweet corn)
- 4 Tb Butter
- 5 Sprigs of Fresh Thyme
- Salt/ Pepper
1. Prepare your ingredients. First you want to make sure to clean everything. Then finely dice your onion and bell peppers. Next slice the corn kernels off of the ear of corn.
2. In a large sauté pan add your butter and fresh thyme. Turn to medium heat. Let the butter melt and the thyme infuse into the butter.
3. Once the butter is melted and the thyme is perfuming the kitchen, turn to medium high heat and add your veggies. Season with salt and pepper.
4. Cook until the veggies become tender and onions translucent. Try to not over cook the veggies or they’ll just become mush. Remove from the heat and serve as a side dish or as a relish on top of a sandwich.
- I love onions, corn and red peppers, but depending what is in season you can spice up this dish. I have added fresh fava beans, brussel sprouts (as pictured), and even carrots. It’s just a simple fresh way to serve your veggies.
- Fresh thyme is my personal favorite herb but you can play with the flavors. If you like a little spicy you can add red pepper flakes before you melt your butter. If you are serving it with a gamier piece of meat you could use rosemary instead.
- The reason you add your fresh herbs and seasons when the pan is still cold is because if you melt the butter with the flavors then the fat will become infused with flavor versus adding the flavors when the oil is hot. (You’ll just fry the herbs.)
- When cutting corn off of the cob, place the cob on a dishtowel and slice downward. The kernels will fly out but land on the towel and make it easier to collect. Or if corn is not in season you can always use canned corn.