Simple Summer Corn Succotash
A fresh and hearty summer dish that's great for summer BBQ's!
Ingredients
- 4 cups corn kernels, cut from fresh or thawed
- 4 cups of your favourite cooked or canned beans (try black, pinto or white kidney beans)
- 2 cups cherry tomatoes, halved
- 1 cup crumbled cotija cheese (or sub feta) (optional)
- 1 cup packed flat leaf parsley or cilantro leaves
- 1 avocado, chopped or sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon oregano (pref Mexican)
- 1 teaspoon cumin
- 1/2 teaspoon salt (if using salted beans and/or corn, omit and only salt to taste)
Instructions
- Heat large sauté pan over medium heat and add olive oil. Saute onion until soft and translucent, about five minutes.
- Add garlic, oregano and cumin and stir for one minute.
- Add corn, beans and salt (if using) and cook, stirring occasionally, for 5-10 minutes to allow flavours to blend. Taste and adjust seasoning if necessary.
- Remove from heat and place in a large serving bowl. Toss with tomatoes, cheese, parsley and top with avocado.