Simple Succotash Sauté

This colourful vegetable sauté is a simple, market-fresh side dish that’s the perfect pairing for pan-fried, grilled or oven-roasted beef.
Yield 4 Servings Prep. Time 15 min Cooking Time 8 min Total Time 23 min


Here are the following ingredients:

  • 2 tbsp (30 mL) butter
  • 2 cloves garlic, minced
  • 1 ear corn, kernels cut off (or ½ cup/125 mL frozen corn kernels, thawed)
  • 2 small zucchini, sliced
  • 1 small sweet red pepper, diced
  • ⅓ cup (75 mL) frozen shelled edamame (optional)
  • ½ tsp (2 mL) EACH Cajun spice and ground cumin
  • ⅛ tsp (0.5 mL) EACH salt and hot pepper flakes
  • ¼ cup (60 mL) minced fresh parsley or chives


Follow these cooking methods/directions: 1. Melt butter over medium-high heat in a large skillet. Add garlic, corn, zucchini, red pepper, edamame (if using), Cajun spice, cumin, salt and hot pepper flakes; cook, stirring occasionally, for about 8 minutes or until vegetables are just tender. Remove from heat and stir in parsley.