Succotash is a Southern staple side dish traditionally made with corn and lima beans. This recipe utilizes corn, bell peppers, poblanos, and zucchini for a delicious summertime side. Recipe courtesy of Curtis Stone.
In a large pan, heat the oil over medium-high heat. Add the onions and sauté until slightly softened, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the red bell pepper and poblano chile and sauté until softened slightly, about 4 minutes. Add the zucchini and corn and sauté until crisp-tender, about 5 minutes.
Stir in the parsley, thyme, and lemon juice. Season with salt and pepper and serve.