Sufferin' Succotash it's the Weekly Menu #SundayFunday

 Corn season has arrived in Michigan.  My husband is ecstatic, and I am here, once again, trying to think of applications for this vegetable that he insists on eating Every. Single. Day.  it is in season.

I decided to ask the other Sunday Funday Bloggers to get corny with me so I could have some new ideas for this season.

In fact, the recipe for Summer Succotash that I decided to share with you today is adapted from one I found on the blog belonging to one of our members, Karen of Karen's Kitchen Stories, 

Let's see what Corny Recipes are being shared today........

• Culinary Cam: All the Summer's Darlings Salad 
• Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes 
• Sneha's Recipe: Corn Patties /Corn Potato Chops 
• Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn 
• Sid's Sea Palm Cooking: Fresh Corn Relish Salad 
• Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash 
• Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Smoky Southwestern Corn Salad with Chives
• A Day in the Life on the Farm: Succotash Salad

This salad can be served warm, room temperature, or chilled.  It is perfect for potlucks or picnics. I served it for dinner one night along with BBQ ribs and then served the leftovers with burgers when Frank had his CPL class yesterday.

Today, we are going to see Footloose at our local Thumbcoast Theater with the Bonacorsis and Luths.  We will be having dinner out after the show.

Nothing scheduled for the rest of the week.  Wednesday, I am meeting Rebecca for lunch, and Friday we are going on the Detroit Princess River Cruise for Lunch and a Motown Revue.  Most of the week will be spent getting ready for Jessica's and Julien's baby shower on Saturday.

Here is what's on the menu for the first week of August.

Meatless Monday

Mushroom, Spinach and Swiss Quiche

Taco Tuesday

Sloppy Joe Quesadillas

Wok Wednesday

Pork Chop Suey

Thursday

Grilled Steaks

Sweet Corn Risotto

Fish Friday

Fiskesuppe

Potato Feta Swirls

Vegetables, Corn, Zucchini, Salads

Salads, Vegetables

American

Yield: 8 servings

Author: Wendy Klik

Summer Succotash Salad

This salad can be served warm, room temperature, or chilled. It is perfect for potlucks or picnics. 

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

• 3 T. butter
• 1 zucchini, diced
• 1 bell pepper, diced
• kernels from 4 ears of sweet corn
• 1 c. frozen baby lima beans, thawed
• salt and pepper, to taste
• 1 pint cherry tomatoes, halved or quartered
• juice of half a lemon
• handful of fresh basil leaves, chopped

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the zucchini, bell pepper, lima beans and corn. Season with salt and pepper and cook for a few minutes, stirring frequently until vegetables are crisp-tender.
2. Transfer to a bowl and allow to cool slightly. Squeeze the lemon juice over and stir in the tomatoes and basil. Can be served immediately or held at room temperature until ready to serve. Refrigerate any leftovers.

Notes

Adapted from a recipe found at Karen's Kitchen Stories

Nutrition Facts

Calories

124

Fat (grams)

5 g

Sat. Fat (grams)

3 g

Carbs (grams)

18 g

Fiber (grams)

3 g

Net carbs

15 g

Sugar (grams)

6 g

Protein (grams)

4 g

Sodium (milligrams)

85 mg

Cholesterol (grams)

11 mg

Similar Recipes

Corn and Black Bean Salad

Corn Tomato and Cucumber Salad

Three Sisters Skillet Casserole

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