Traditional succotash is made with corn and lima beans. Some versions add heavy cream, which is delicious and loaded with calories. I had some fresh corn, cherry tomatoes and zucchini and I created this side dish to be served with fresh fish. It was delicious! This takes about 15 minutes to make, and is healthy without sacrificing flavor.
|2||cobs of fresh corn|
|1-2||cups cherry tomatoes|
|1||red or Vidalia onion, sliced|
|fresh or dried thyme, to taste|
|kosher salt & fresh cracked pepper, to taste|
|¼||cup grated Romano Cheese (optional)|
Amount Per Serving
|Calories||Calories from Fat|
|% Daily Value|
|Total Fat g||%|
|Saturated Fat g||%|
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Add about 3 tsp olive oil, or enough to lightly coast a skillet and heat on medium high Remove the corn kernels with a knife and add to the skillet, along with the tomatoes, zucchini and onion. Add the fresh thyme, if using. Season with kosher salt & pepper, to taste. Roast in a 375F oven for about 15 minutes, or until the tomatoes skins "pop". Add the grated cheese, if desire and gently stir. You can cook this entirely on the stove top, but I find that roasting vegetables gives a nuttier flavor.