Southwest Succotash

Leah Stacey


I had never tried succotash before so I thought that I would try this. I love how all the flavors come together to make such a yummy dish! I hope you enjoy it as much as I do!

★★★★★ 1 vote


zucchini, halved lengthwise
3 Tbsp
olive oil
salt and freshly ground pepper
red onion, peeled and finely chopped
2 clove
garlic, finely chopped
bag of frozen corn, thawed
tomatoes, seeded and diced
poblano chile, grilled, peeled, seeded, and diced
jalapeno pepper, grilled, peeled, seeded, and diced
2 c
heavy cream
1/4 c
crumbled queso fresco cheese
1/4 c
chopped cilantro leaves


1Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
2Heat remaining oil in a medium saucepan on the grates of the grill or you can cook inside on the stove top. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken.
3Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy