Roasted Tomato Corn Succotash

Succotash takes its name from a Narragansett word for boiled corn, long central to Native American tables. Here, roasted cherry tomatoes meet sweet corn, lima beans, and basil in a bright summer skillet.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 10g protein
• 38g carbs
• 15g fat
• 9g fiber

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Ingredients

• 3 cups fresh corn kernels (from 4 ears)
• 2 cups cherry or grape tomatoes
• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 3 tbsp extra-virgin olive oil
• 1 shallot, thinly sliced
• 3 garlic cloves, minced
• 1 cup frozen lima beans or edamame, thawed
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 3/4 cup fresh basil, torn
• 1/4 cup fresh parsley, chopped
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/3 cup crumbled goat cheese or feta (optional)

Instructions

1. 1Preheat the oven to 425°F. On a large rimmed baking sheet, toss the cherry tomatoes and diced red bell pepper with a tablespoon of the olive oil, salt, and smoked paprika. Roast until the tomatoes blister and collapse and the pepper edges char lightly, 15 to 18 minutes.
2. 2While the tomatoes roast, heat the remaining olive oil in a deep 12-inch skillet over medium-high heat. Add the sliced shallot and cook until softened and lightly golden, about 3 minutes.
3. 3Add the minced garlic and cook just until fragrant, 30 seconds. Stir in the fresh corn kernels and diced zucchini. Season with the remaining salt and black pepper.
4. 4Cook, stirring occasionally, until the corn is bright and lightly caramelized in spots and the zucchini is tender-crisp, 6 to 8 minutes.
5. 5Stir in the thawed lima beans or edamame and cook until heated through and everything looks glossy, about 2 minutes more.
6. 6Scrape the roasted tomatoes and peppers, along with any pan juices, into the skillet. Add the butter and lemon juice, then toss gently so the buttery tomato juices coat every vegetable.
7. 7Remove from heat and fold in most of the torn basil and parsley so the herbs stay vibrant. Taste and adjust salt or lemon if needed.
8. 8Spoon into shallow bowls as a hearty vegetable main. Top with the remaining herbs and optional crumbled cheese for creaminess, and serve immediately while the corn still tastes ultra-fresh.