The Ultimate Summer Corn Succotash Recipe - Grandma Approved!

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This easy Summer Corn Succotash is loaded with summer fresh vegetables like zucchini, lima beans, tomatoes and onions. A southern classic side that's ready in minutes.
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Ingredients
3-4 Ears of Corn
2 tablespoons olive oil or bacon fat
1 cup chopped sweet onion
2 cloves garlic
1 zucchini, chopped
1 orange bell pepper, chopped
1 cup lima beans, fresh or frozen and thawed
1 1/2 cups sliced grape tomatoes
2 green onions, sliced
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh basil

Instructions
Preheat grill to medium high heat.
Grill the corn for 2-3 minutes, turning occasionally to cook all sides.
Remove and allow to cool enough to handle.
Cut the kernels off the corn and place in a bowl. (You can skip the grilling and cook the corn in the skillet with the other veggies or use frozen, thawed corn.)
Heat the oil in a large skillet over medium heat.
Add the onion to the pan and cook until softened, approximately 2-3 minutes.
Stir in the garlic and cook for an additional minute.
Add the zucchini and bell pepper, continuing to cook for an additional 2-3 minutes.
Stir in the lima beans and corn. Cook for 1-2 minutes and then stir in the tomatoes.
Remove the pan from the heat and transfer the succotash to a serving platter.
Sprinkle with green onions, cheese and basil.
Serve warm or at room temperature.
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00:00 Introduction
00:16 What is Succotash?
00:46 Ingredients for Succotash
01:34 How to Cut Corn off the Cob
02:34 How to Cook Corn Succotash
03:16 How to Serve Succotash