Author Notes: I discovered how great succotash is at breakfast last summer and I’ve been waiting corn to back that summer since months especially to make it again on weekends. It’s a perfect light summer side for your eggs (and bacon if you can handle it when outside is in the 90s!).
Variations can be made adding small diced bell peppers and increasing onion if you’d like to have succotash for dinner. —heirloom
Serves: 4 as a side
tablespoons olive oil
fresh parsley chopped
- Cut yellow squash into 1/4″ thick rounds (slice them in 1/2 or 1/4 id they’re big). Chop onion. Lightly brown onion in a large pan with olive oil until begins to tender. Add squash, toss, and keep cooking.
- In meanwhile remove corn kernels from the cob with a sharp knife. When squash are tender outside but firm inside add corn to the pan, toss, and keep cooking.
- Dice tomatoes of the same size of squash removing liquid and seeds (you can keep liquid for a vinaigrette). When vegetables are 2 minutes to be ready, add tomatoes to the pan, toss, and cook 2 minutes.
- Add salt and pepper to taste. Sprinkle a handful of freshly chopped parsley and let cool 5-10 minutes before serving.