Imagine a summer dish that captures the essence of sunshine on your fork - crisp, colorful, and bursting with fresh flavors that dance across your palate! This Summer Succotash with Marjoram isn't just a side dish; it's a celebration of seasonal vegetables that will make your taste buds sing and your dinner guests marvel. With its golden corn, tender zucchini, and aromatic marjoram, this recipe transforms simple ingredients into a culinary masterpiece that's both incredibly easy to prepare and astonishingly delicious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup fresh corn kernels
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 cup cooked lima beans
- 2 tablespoons olive oil
- 1 tablespoon fresh marjoram, chopped
- Salt and pepper to taste
Instructions
- Prepare all vegetables by carefully removing corn kernels from fresh cobs, dice zucchini into uniform small cubes, and chop bell peppers into similar-sized pieces.
- Heat olive oil in a large skillet or sauté pan over medium-high heat, ensuring the pan is evenly heated to prevent sticking.
- Add corn kernels to the hot pan and cook for 3-4 minutes, stirring occasionally, until they start to develop a light golden color and become slightly caramelized.
- Introduce diced zucchini and bell peppers to the skillet, continuing to cook for an additional 5-6 minutes until vegetables are tender but still maintain a slight crispness.
- Gently fold in pre-cooked lima beans, stirring to distribute heat evenly and warm the beans throughout the mixture.
- Sprinkle chopped fresh marjoram over the vegetable mixture, allowing its delicate herbal aroma to infuse the succotash.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed to enhance the vegetables' natural flavors.
- Remove from heat and transfer to a serving dish, allowing the succotash to rest for 2-3 minutes before serving to let flavors meld together.
Tips
- Use the freshest vegetables possible - farmer's market produce can elevate this dish from good to extraordinary.
- Ensure your skillet is properly heated before adding vegetables to achieve that perfect light caramelization.
- Cut vegetables into uniform sizes to guarantee even cooking and consistent texture.
- Don't overcrowd the pan - this helps vegetables roast instead of steam, intensifying their natural flavors.
- Fresh marjoram makes a significant difference; if unavailable, dried can work, but use half the quantity.
- Taste and adjust seasoning gradually - you can always add more salt and pepper, but you can't take it away.
- Let the succotash rest for a few minutes after cooking to allow flavors to meld and intensify.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 30g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
