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.