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Summer Succotash

Presented by:
Land O' Lakes
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An easy and colorful dish filled with flavor and summer vegetables.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
35 min
Recipe Servings


1 Half Stick (1/4 cup) Land O Lakes® Butter

1 medium (1/2 cup) onion, chopped

1/4 cup sliced green onions

2 teaspoons finely chopped fresh garlic

4 medium ears (2 cups) fresh corn, husks removed, cleaned, kernels cut off cobs

1 small (1 1/4 cups) zucchini, cut into 1/4-inch pieces

1 small (1 1/4 cups) yellow summer squash, cut into 1/4-inch pieces

1 cup grape tomatoes

1/4 cup chopped fresh herbs (basil, cilantro, oregano, thyme, etc.)

3/4 teaspoon salt

1/2 teaspoon fresh ground or coarse ground pepper


Melt butter in 12-inch skillet until sizzling; add onion, green onions and garlic. Cook over medium-high heat 3-4 minutes or until tender.

Add corn, zucchini and squash; continue cooking, stirring frequently, 8-10 minutes or until vegetables are tender.

Add tomatoes; continue cooking 2 minutes. Add herbs, salt and pepper; stir.

Serve hot or at room temperature.

Recipe Tip

For a fresh meatless main dish, stir in 1 cup canned black or red kidney beans. Sprinkle with 1 cup shredded Monterey Jack or Cheddar cheese.


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