Corn and Chile Succotash
Bright, vibrant, and bursting with fresh summer flavors, this Corn and Chile Succotash is a colorful medley of seasonal vegetables with a zesty twist. Packed with roasted poblano, sweet corn, juicy cherry tomatoes, and a touch of heat from jalapeño, this one-skillet dish is enhanced with fragrant cumin, a squeeze of fresh lime juice, and a sprinkle of chopped cilantro. The creamy finish of optional crumbled Cotija cheese ties it all together, making it an irresistible side dish or a light vegetarian main. Ready in just 35 minutes, this easy recipe combines smoky, fresh, and tangy notes for the ultimate summertime comfort food. Perfect for barbecues, potlucks, or weeknight dinners, it’s a must-try for lovers of bold flavors.
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (about 4 ears of corn)
- 1 large Poblano pepper
- 1 medium Red bell pepper
- 1 small Jalapeño pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Red onion, finely diced
- 2 large Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 1 medium Zucchini, diced
- 1 tablespoon Fresh lime juice
- 0.25 cup Cilantro leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.25 cup Crumbled Cotija cheese (optional)
Instructions
Preheat a skillet or grill over medium heat. Roast the poblano pepper by charring it on all sides. Place it in a bowl and cover with a plate to let it steam for 5 minutes, then peel off the skin, remove seeds, and dice.
Prepare the remaining vegetables: dice the red bell pepper and finely chop the jalapeño (remove seeds for less heat).
In a large skillet, heat the butter and olive oil over medium heat until melted and combined.
Add the diced red onion to the skillet and sauté for 2-3 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the chopped red bell pepper, jalapeño, roasted poblano, and zucchini. Cook, stirring occasionally, for 3-4 minutes, or until the vegetables are slightly tender.
Stir in the corn kernels and cherry tomatoes. Allow the mixture to cook for 5 minutes, stirring occasionally, until the corn is tender and tomatoes release some of their juice.
Season the succotash with salt, black pepper, and cumin. Stir well to ensure the seasoning is evenly distributed.
Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
Transfer to a serving dish and top with crumbled Cotija cheese, if desired. Serve warm as a side dish or enjoy on its own for a light meal.
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 976 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
