Monday, June 1, 2009

Suffering Succotash!

The Gibson Farm Market at Fresno State just opened it’s doors for the newest varietal of sweet corn, Vision. Ahh, this golden gem is (if possible) even sweeter and nuttier than the traditional yellow variety. Surely, you can convince yourself to eat your veggies with this one.

Succotash is one of my summer staples, being that it’s easy, uses up all sorts of stuff in your fridge, and it super-duper healthy. Try it as a side dish with some grilled chicken or sausage… or with a dollop of sour cream and a few beans for a full force vegetarian meal.

Summer Vegetable Succotash
Serves 4

2 tsp. olive oil or butter
½ onion, diced
2 cloves garlic, minced
1 pepper (bell, Italian curly, jalapeno, etc. depending on your desired heat level) chopped
1 small zucchini diced in ¼ inch cubes
1 cup cherry tomatoes, quartered
2 ears of corn, sliced off-the-cob
2 sprigs fresh basil, chopped

In a sauté pan, heat olive oil. Add onions, garlic, pepper, zucchini and tomatoes. Season with salt and pepper to taste. Cook until onions are wilted and zucchini is just tender. Remove from heat. Add in corn and basil. Mix until corn is just heated through.

It’s that easy! Try it cold the next day for lunch as well.

Rue and Gwen Gibson Farm Market
Corner of Barstow and Chestnut


Anonymous said...

Saw you on Channel 47, great stuff! Thanks Fresno Foodie

Fresno Foodie said...

Yeah! If anyone wants to see this dish "in action" go to


Anonymous said...

Good job on the morning news. I tried your recipe and loved it. I thought it would be good to add orzo to the salad.