SOUTHWEST SUCCOTASH

Southwest Succotash image

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!

Provided by Leah Stacey

Number Of Ingredients 12

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Ingredients

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

Steps:

1. Heat 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.
2. Heat 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.
3. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

*** Explore more Southwest Succotash Recipes »

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Karina Castillo

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I thought this recipe was just okay. The flavors were a bit bland for my taste. I think it could have used more spices, or maybe some fresh herbs. I also found the texture to be a bit mushy. I think I would have preferred it if the vegetables were co

LAPIYA Gladys

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This was a great recipe! I made it for my family, and they loved it. The flavors were perfect, and the dish was so easy to make. I especially liked the addition of the zucchini and bell peppers. They added a nice crunch and flavor to the dish. I will

Jilll Scott

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I'm not a big fan of succotash, but I thought this recipe was pretty good. The flavors were well-balanced, and the dish was easy to make. I especially liked the addition of the chili powder and cumin. They gave the dish a nice smoky flavor. I would d

Tahira Naseem

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This was a delicious and easy recipe. I made it for a potluck, and it was a hit. I especially liked the addition of the zucchini and bell peppers. They added a nice crunch and flavor to the dish. I will definitely be making this again.

I've made this recipe several times now, and it's always a crowd-pleaser. I love the vibrant colors and the delicious flavor. It's also a great way to use up leftover corn and black beans. I highly recommend this recipe!

Md Mahbub

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This is a great recipe for a quick and easy weeknight meal. I love that it's all made in one pot, and the cleanup is a breeze. I also appreciate that it's a healthy dish, packed with vegetables and lean protein. I'll definitely be making this again!

Naresh Pandit

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I'm not usually a fan of succotash, but this recipe changed my mind. The addition of the bell peppers and zucchini gives it a nice crunch, and the corn and black beans add a lot of flavor. I also love the chipotle powder - it gives the dish a nice sm

Victor M

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This was a hit with my family! The flavors were incredible, and the dish was so easy to make. I love the combination of corn, black beans, and tomatoes, and the chili powder and cumin add just the right amount of spice. I served it with grilled chick

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