Sweet Corn and Red Pepper Succotash

Serves 4

This is a simplified version of an old time favorite. You can make it a meal with the addition of lima or black beans and/or spice it up with chopped jalapeño. Try is as a side with Seared Salmon with Pantala Santorini.


  • 2 tablespoons Extra virgin olive oil

  • 16 ounces Yellow sweet corn, thawed if frozen

  • 1 Red bell pepper, seeds removed and finely chopped

  • 1 Jalapeno pepper, seeds removed and finely chopped (optional)

  • 3 Green onions, finely chopped

  • 1/2 cup Half-and-half


  • Step 1:

    Heat the olive oil in a medium saucepan over medium heat. Add the corn, red bell pepper and jalapeño (if using.) Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the corn and peppers start to soften, about 10 minutes.

  • Step 2:

    Stir in the green onions and half-and-half. Turn the heat to low and continue to cook until heated through. Taste and add more salt and pepper as desired. Serve hot.

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