Cooking is best when you don't have a plan!
I simply walk into the pantry or look in the fridge and grab whatever speaks to me. I let my mind explore the possibilities that a single ingredient can have. It gives me the opportunity to work my culinary imagination in a way I don't get to all the time. This Simple Summer Succotash recipe is the culmination of one of those inspirational culinary experiences I had recently. I happened to have a squash, tomatoes and corn on hand and everything else just fell into place. This dish is full of wonderful summer flavors like basil and zucchini and the pepper flakes and Parmesan make the different ingredients dance on the tongue.
I encourage you to try this dish, and maybe even let the ingredients you have on hand inspire you to make something amazing too!
1 medium onion, chopped
3 cloves of garlic, minced
2 banana peppers, deseeded and chopped
1 medium Zucchini, chopped into bite sized pieces
8 oz. cherry tomatoes, sliced in half
3 ears of corn, shucked and removed from the cob
1 can of beans (kidney, black, white, whatever you have)
1 handful of fresh basil, roughly chopped
Salt & Pepper to taste
Heat a generous amount of oil in a large skillet on medium heat.
Add the onions and garlic to the pan and sauté until the onions just begin to turn translucent.
Add in the peppers and zucchini and mix well.
After about 5 minutes add the tomatoes and corn to the pan and mix to combine.
Once the tomatoes are soft, add in the beans and basil, as well as the pepper flakes, Parmesan cheese salt and pepper to taste.
Mix everything together and let everything cook through for another minute or two then serve.