Sweet Corn and Summer Veggie Succotash

Chock full of all the in season farmers market favorites, this dish really brings out the sweetness of the fresh corn.

So excited, the farmers markets are all getting in to full swing, the booths are all filling up with a large variety of produce. Succotash is traditionally made with a base of corn and lima beans, but today we’re gonna just throw in a variety of market fresh veggies. Still with a corn base, but the plentiful zucchini is bringing the green to the party and I threw in part of a red bell pepper because I had some to use up; I can’t wait to make this again when jalapenos hit the market, gotta have a spicy succotash.

This makes a fabulous taco filling with some shredded chicken thighs, it also pairs wonderfully with a couple slices of grilled halloumi cheese.

Ingredients

2 strips bacon, finely sliced, or 2 tbsp cooking fat

1 med-large zucchini, small cubes

4 ears of sweet corn, removed from the cob

1 med-large onion, finely diced

1/2-1 finely diced bell pepper

1/4 lb oyster mushrooms, thinly sliced

1-1.5 tsp Sea Salt, to taste

1/2 tsp fresh ground pepper

1. In a large skillet add bacon pieces and render out over medium heat optional, but recommended. Remove the bacon from the pan but leave the fat behind. Add in the mushrooms and cook over medium high heat until they’ve carmelized evenly (they’ll look a bit like bacon and are a fantastic substitute)

2. Add the onion and saute until it begins to brown a bit, season with salt and pepper. Adjust heat to high and add corn and zucchini, let it sit for a few minutes to develop some color. Stir occasionally until the zucchini is nearly cooked through, then add the bell pepper pieces.

3. Add the bacon back in to the pan, check for seasoning, adjust salt to your taste preferences. Depending on how salty your bacon is (if you used bacon) you may need to add additional salt.

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