This is my version of succotash with a Mexican twist. Great for summer entertaining… combine with grilled fish or chicken and a green salad and you have a yummy meal. I have added some non traditional succotash ingredients: poblano peppers, cilantro and cumin to add a little kick to a already colorful side dish. You must prep the ingredients before you begin cooking since the cooking time is fast… 10 minutes. Its kinda like a stir fry, cooking quickly on high heat.
You need cherry tomatoes, zucchini, cilantro, one poblano pepper, two garlic cloves, and one large shallot. If you can find fresh corn, and feel super energetic to take it off the cob, then go for it. If you prefer the easy method, try to find frozen white corn. The bag says “Sweet Corn”, but it is not really sweet, white corn is simply sweeter than yellow corn.
Wash the cherry tomatoes and toss them in a bowl. You will not use them all but you can use them later on a salad or in your morning eggs. (I really love this photo, so I added it even though it was not really necessary!)
Cut the tomatoes in half and fill up a one cup measuring cup. Set aside in a small bowl.
You will need 3 to 4 zucchini depending on the size. Cut the ends off the zucchini and slice down the middle long ways.
Cut the halves again down lengthways to make 4 strips for each zucchini. Then cut strands into triangles. Measure 3 cups and set aside in a bowl.
Measure out 1 cup of corn and place in a bowl. Put the remaining corn back in the freezer.
Poblano peppers are usually mild in flavor and not spicy hot like jalapenos, but every once in a while they can be hot. So sample your pepper to make sure it is not too hot for you and adjust the amount accordingly. You will probably only use 1/3 or the poblano. Cut the sides off and discard the seeds. Slice into skinny strips and then into a small dice. Measure out 1/3 cup and place in a small bowl.
Slice the ends off the shallot and peel the skin off.
Cut the shallot into slices and dice finely.
Place the shallots on a small plate and add your 2 cloves of minced garlic.
Pick the cilantro leaves off the stems.
Chop the cilantro finely and measure out 1/4 cup and place onto a small plate or bowl.
Have all your ingredients prepped and ready before you begin to cook the mixture. You can prep all this in advance and keep on the counter at room temperature. The cooking time is quick… 10 minutes on high heat. If you are prepping in the morning for a evening dinner splash some olive oil on the shallots and garlic so they will not dry out.
In a medium saucepan, turn the heat on high and add 1 tablespoon olive oil along with the shallots and poblano. I like to set my phone to timer mode to keep track of time cooking. Saute on high for 5 minutes stirring often till the shallots have softened and gotten a little color.
After 5 minutes of cooking the shallots and poblano add the corn. Stir and cook for 1 more minute.
Now add the zucchini and garlic. Keep cooking this mixture while stirring for another 3 minutes more. (You do not want to overcook your veggies in this dish, they need to maintain a little bite and color). Now add the tomatoes and stir till tomatoes have softened only 1 to 2 minutes more. You are not really trying to cook the tomatoes, you simply want them warm. If you cook them too long they will turn mushy. Take the pan off the heat and add cilantro, and salt and pepper to taste. You can also add a few pinches of ground cumin for extra flavor.
zucchini, corn, AND Tomato succotash recipe
Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
INGREDIENTS
1 cup cherry tomatoes, sliced in half
3 cups zucchini, sliced into triangles (3-4 zucchini)
1 cup corn
1/3 cup poblano pepper, diced finely
1/4 cup shallot, chopped finely (1 large shallot)
2 cloves of garlic, minced
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
OPTIONAL INGREDIENt
1 teaspoon ground cumin
preparation
Cherry tomatoes: Cut the cherry tomatoes in half and fill up a one cup measuring cup with the sliced tomatoes. Set aside in a small bowl.
Zucchini: Cut the ends off the zucchini. Then cut the zucchini in half lengthwise. Cut the 2 strips down lengthwise once more to make 4 strips. Now slice down the strips into triangles. Measure out 3 cups and set aside in a small bowl.
Corn: Measure out 1 cup of corn, and put the rest back into the freezer. If using fresh corn, remove the corn from the husks and set aside.
Poblano: Remove the seeds and core from the poblano and cut into strips. Then cut the strips into small cubes. You will only use about 1/3 of the pepper.
Shallot: Cut the ends off the shallot and peel. Chop into a fine dice. Set aside on a small plate or bowl.
Garlic: Peel and mince the garlic. Set aside on a small plate.
Cilantro: Pick the leaves off the cilantro stems and chop finely. Set aside on a small plate.
Cook: Put medium sized saucepan on high heat. You will keep it on high heat the entire time. Start the stopwatch on your phone. Add 1 tablespoon olive oil, shallots, and poblanos. Stirring constantly, cook for 5 minutes or until the shallots are soft and slightly colored.
Add the corn and cook 1 minute more, stirring often.
Now add the zucchini and garlic and cook another 3 minutes, stirring often. (I prefer my zucchini al dente)
Now add the tomatoes, cook till tomatoes have softened, 1 -2 minutes more. (You do not really need to cook the tomatoes, you simply want to heat them up, if you cook them too long, they become mushy)
Remove from the heat, add the cilantro, salt and pepper to taste. You can also add the cumin if you desire. Stir till combined.