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Snap Peas and Sweet Corn Succotash

Recipes by Chef Steph

Chef Steph

Sylvester the Cat gave succotash a bad rap. Turns out, this veggie-based side dish is both quick to make and packed with flavor.

ingredients

Snap Peas and Sweet Corn Succotash
  • 2 tablespoons - olive oil
  • 2 cups - fresh or frozen whole kernel corn, thawed
  • 8 ounces - fresh sugar snap peas
  • 5 - miniature sweet peppers, seeded and sliced into 1/4-inch rings (1 1/2 cups)
  • 3 tablespoons - shredded fresh basil
  • 1 teaspoon - ground cumin
  • 1 - clove garlic, minced
  • 1/2 teaspoon - salt
Prep time
5 minutes
Cook Time
10  minutes
Serves
4 to 6

Directions

  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add corn. Cook 2 minutes, stirring occasionally.
  3. Add snap peas and peppers; cook and stir 2 minutes more.
  4. Remove from heat; stir in basil, cumin, garlic and salt.

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