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Zucchini and Fresh Corn Succotash

Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: ½ cup

  • Calories 155
  • Carbohydrate 27 g
  • Protein 7 g
  • Fat 3.5 g
  • Saturated Fat 0.5 g
  • Sugar 6 g
  • Dietary Fiber 6 g
  • Cholesterol 0 mg
  • Sodium 55 mg
  • Potassium 420 mg

This Recipe Serves 6


1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium zucchini, diced
4 medium ears of fresh corn on the cob, cooked and cut off the cob
1 (14.5-ounce) can black beans, drained and rinsed
2 tablespoons chopped fresh parsley
½ teaspoon salt (optional)
¼ teaspoon ground black pepper


  1. Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
  2. Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
  3. Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dish can be gluten-free.

Photo: Zucchini and Fresh Corn Succotash. PNC Photography, Photographer: Peter Papoulakos.

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