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Sufferin' Succotash!

The ultimate use for corn, peppers and squash - great with any grilled meat or fish, as well as Mexican and Southwestern dishes.
Ingredients
  Yellow onion 1 Medium, chop
  Garlic 2 Clove (10 gm), crush
  Olive oil/Butter 1 Tablespoon
  Zucchini 1 Medium, roughly chopped
  Yellow squash 1 Large, roughly chopped
  Calabacitas squash 1 Medium, chop
  Jalapeno 1 Medium
  Red bell pepper 1 Medium
  Green chili/Canned green chili 6 Medium
  Musso's sweetcorn 2 Cup (32 tbs)
  Cheddar cheese 1 Cup (16 tbs), grated
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)
  Green onion 1 Bunch (100 gm), minced
  Chicken stock/Vegetable stock 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a pan heat some olive oil, and put garlic in it. Sauté.
2. Add onions, cover it with lid and allow it to simmer, over medium heat for 3-5 minutes.
3. Throw chopped vegetables and stir. Add jalapeno in the pot, and sauté until they soften.
4. Put red bell pepper, corn and green chili paste in pan.
5. Pour in stock, cover it with lid and simmer for about five minutes or until they are done.
6. Taste and adjust with sea salt and pepper.

FINALIZING
7. Transfer it to a serving tray, sprinkle cheese, butter, and green onion on top.

SERVING
8. Serve it hot with perfect grilled meat.

TIPS
You may add any vegetables by add them in the order they cook.
Instead of chicken stock you can also use vegetable stock.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Southwestern
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Ingredient: 
Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
4

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