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Simple Sautéed Corn Succotash for Summer Grilling

A close-up of bright yellow corn succotash mixed with diced red peppers and topped with fresh parsley.
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Prepare this colorful, fresh corn succotash side dish quickly. It pairs well with grilled main courses for a Father’s Day meal.

Ingredients

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  • 2 cups fresh or frozen corn kernels
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 cup chopped red onion
  • 2 tablespoons olive oil
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced red onion and cook for 3 minutes until softened.
  3. Add the diced red and yellow bell peppers to the skillet. Cook for 5 minutes, stirring occasionally.
  4. Add the corn kernels to the skillet. Cook for 3 minutes.
  5. Pour in the broth. Bring the mixture to a simmer and cook until the liquid mostly evaporates, about 3 to 4 minutes.
  6. Stir in the salt, pepper, and fresh parsley.
  7. Remove from heat and serve your healthy dinner side immediately.

Notes

  • For a richer flavor, substitute butter for half of the olive oil.
  • If using fresh corn, cut the kernels from about 3 ears of corn.

Nutrition

Find it online: https://dishicious.com/corn-succotash-southern-summer-bounty-side-dish/