Corn Succotash

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.

📝 Ingredients

• 3 cups corn (canned (drained super well), or corn off the cob that has already been grilled and removed from cob, frozen is fine too)
• 1 zucchini (- sliced down to bite sized pieces)
• 1 red bell pepper (- bite sized pieces)
• 1 yellow bell pepper (- bite sized pieces)
• 1 pint cherry tomatoes (wild tomatoes for color, - cut in half)
• 1/2 red onion (medium sized, diced )
• 1/2 tsp paprika
• 3 tablespoons of butter
• salt
• pepper
• 1 bunch cilantro
• 1/2 block of crumbled feta cheese (around 3 oz.)
• 1 lime (juice squeezed)

👨‍🍳 Instructions

1. 1Before getting started, prep all vegetables. Cut cherry tomatoes in half length wise. Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast. Dice red onion into small pieces.
2. 2Melt 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.
3. 3Take 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.
4. 4Fold in sliced tomatoes, 1/2 tsp paprika and combine well. Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
5. 5Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.