There’s something about a skillet full of colorful summer vegetables that feels like the season itself. This succotash combines sweet grilled corn, tender butternut squash, zucchini, peppers, and red onion, all brought together with fresh cilantro and a squeeze of lime. It’s bright, flavorful, and incredibly versatile—equally at home on a weeknight dinner table or alongside your favorite grilled meats at a backyard cookout. I served mine with grilled pork chops, and it was the perfect pairing for a simple summer meal.

WHAT YOU’LL NEED

• BUTTERNUT SQUASH: Adds a touch of sweetness and hearty texture that balances the lighter vegetables.
• FRESH CORN: Grilled and cut from the cob for a smoky, sweet flavor that truly makes this dish.
• ZUCCHINI: Tender and mild, it soaks up all the delicious flavors in the skillet.
• BELL PEPPERS (Red & Yellow): Bring vibrant color, natural sweetness, and a slight crunch that makes this succotash as beautiful as it is delicious.
• RED ONION: Softens as it cooks, adding savory depth and a touch of sweetness.
• JALAPEÑO: Provides a gentle kick of heat. Remove the seeds for a milder dish or leave some in if you like a little extra spice.
• MINCED GARLIC PASTE: Adds aromatic flavor and ties everything together.
• FRESH CILANTRO: Stirred in at the end for freshness and a pop of herbaceous flavor.
• LIME: A squeeze of fresh lime juice brightens the entire dish and balances the sweetness of the vegetables.
• SALT & FRESH GROUND PEPPER: Simple seasonings that allow the vegetables to shine.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Shuck the corn and coat with a generous amount of Extra Virgin Olive Oil. Season with salt and fresh ground pepper. Cook on the grill or directly on the burner of a gas stove. You want a nice char on all sides.

Step 2: While the corn cooks, coarsely chop all the vegetables into 1/2″ pieces. Heat Olive Oil in a large pan over medium heat. Add the vegetables, minced garlic paste and season with salt and pepper. Saute for 10-15 minutes until the vegetables have softened but are still crisp.

Pro tip: Remove the seeds from the center of the zucchini, they add a bitterness to the succotash.

Step 3 : Once the corn has a nice char, cut the kernels off the cob with a sharp knife.

Step 4 : Add the jalapeño and the charred corn to the pan, and sauté for 3-4 minutes.

Pro tip: If you’re firing up the grill for the corn, go ahead and grill the jalapeño alongside it for an extra layer of smoky flavor.

Step 5: Finish the succotash with a handful of chopped cilantro and a squeeze of Lime.

SERVING SUGGESTION:

This colorful summer succotash makes a beautiful side dish for just about anything coming off the grill. I served it alongside a grilled pork chop, and the combination was perfect—the smoky, savory pork paired beautifully with the sweetness of the corn and butternut squash and the bright finish of fresh lime and cilantro.