Zucchini and Fresh Corn Succotash
Summary
Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.
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- Prep time
- 20 min
-
- Cook time
- 13 min
-
- Servings
- 6 Servings
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- Serving size
-
1/2 cup
Ingredients
Ingredients
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
medium onion (diced)
- 1
- 1
-
-
garlic (minced)
- 2 clove
- 2 clove
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medium zucchini (diced)
- 1
- 1
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medium ears of fresh corn on the cob (cooked and kernels cut off the cob)
- 4
- 4
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black beans (drained and rinsed)
- 1 (14.5-ounce) can
- 1 (14.5-ounce) can
-
-
fresh parsley (chopped)
- 2 tbsp
- 2 tbsp
-
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salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
Directions
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Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
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Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
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Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.