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Some people call this a traditional Southern side dish.  Others say succotash is a popular side dish at Thanksgiving in New England and other northeastern states.  Regardless, I think it’s a great summer side that can feed a crowd and lets me use up all the veggies in my fridge.


  • 1 Bell Pepper
  • 4 Ears of Corn (or 3 cups)
  • 3 Garlic Cloves
  • 1 Yellow Onion
  • 1 cup Shelled Edamame
  • 2 Summer Squash or Zucchini
  • 2 tbsp Butter
  • 3 Sprigs Fresh Thyme
  • 1 tbsp Red Wine Vinegar
  • 1.5 cups Cherry Tomatoes
  • 2-3 tbsp Chives
  • 3 tbsp Olive Oil
  • Kosher Salt & Pepper
  • Optional: Crumbled Bacon

Here’s what I did:

Cut the corn off the ears and chop the onion, garlic, bell pepper, and squash.  In a wok or large skillet, heat 3 tbsp olive oil over medium-high heat.  Add the onions and cook for two minutes.  Then add the bell pepper, corn, garlic, edamame and squash.

Pinch the thyme sprigs off the woody stem and cut the cherry tomatoes in half.  Add both to the skillet.  Cook until all the ingredients are soft and heated through – about 10 minutes.

Off the heat, add in the butter, red wine vinegar, and half of the chives.  Mix well.  Season with salt and pepper. Transfer to a serving dish with a lid to keep warm.  Top with the rest of the chives and the crumbled bacon if using.

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