Succotash with Avocado, Tomato, and Cotija Cheese
I saw this recipe in Everyday Food awhile back and saved it for the summer. I couldn’t wait. I had all the ingredients on hand and even though I used frozen corn & lima beans it turned out tasting fresh and delicious. I loved the soft avocado with the sweet tomatoes and corn. I served this side dish with chicken tostadas and they paired perfectly. I really loved this succotash and so did my husband and daughter… my son, not so much. His loss.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the corn and lima beans and cook, stirring often, for 3-4 minutes. Add the zucchini, sea salt and freshly cracked pepper, to taste. Cook for an additional 2 minutes then pour into a serving dish.
Let the succotash cool for a few minutes before adding the tomatoes, cilantro, and avocado, mixing gently. Taste and re-season if needed. Top with cotija cheese crumbles. Serve immediately. Enjoy.
Succotash with Avocado, Tomato, and Cotija Cheese
Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 tsp olive oil
2 tbsp sweet yellow onion, diced
1 1/2 cups of frozen corn, thawed
3/4 cup of frozen lima beans, thawed
1/4 cup of zucchini, diced
1/2 cup of grape tomatoes, halved
1/2 avocado, diced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp cotija cheese, crumbledDirections:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the corn and lima beans and cook, stirring often, for 3-4 minutes. Add the zucchini, sea salt and freshly cracked pepper, to taste. Cook for an additional 2 minutes then pour into a serving dish.
Let the succotash cool for a few minutes before adding the tomatoes, cilantro, and avocado, mixing gently. Taste and re-season if needed. Top with cotija cheese crumbles. Serve immediately. Enjoy.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Everyday Food
