Vegan Corn Succotash

Corn succotash is a flavourful veggie side dish that's easy to make for a weeknight dinner. Use fresh, frozen, or canned corn!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings -6 servings

Calories 503

1 tablespoon olive oil 12 grams
1 cup red onion diced (approximately 1⁄2 of a medium red onion or 135 grams)
1 tablespoon minced garlic approximately 3 garlic cloves or 17 grams
3 cups corn kernels fresh, frozen, or canned (510 grams)
1 12 ounce bag of frozen lima or shelled edamame beans (340 grams)
2 orange bell peppers approximately 2 1⁄4 cup or 315 grams
1 green zucchini diced (approximately 2 cups or 300 grams)
1 ¾ teaspoon Salt 5 grams
1 ¼ teaspoon Black pepper 2 grams
1 teaspoon Paprika 1 gram
1 pint cherry tomatoes rinsed and halved (283 grams)
2 tablespoons vegan butter 30 grams
8.1 ounces Vegan feta cheese 230 grams (optional, but recommended - I used the Just Like Feta by Violife)
1 bundle of fresh basil sliced (optional) (30 grams)

Place a large skillet over medium heat and add oil.
Add onion and saute until just tender (approximately 6 minutes).
Add garlic and saute for 1 minute.
Bring the heat up to medium-high and add corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, until vegetables are tender (approximately 10 - 12 minutes).
Add butter and cook for 1 minute until melted.
Remove from the heat and stir in tomatoes. Taste and add any additional salt or pepper if desired. Sprinkle with vegan feta cheese and fresh basil if preferred. Serve warm.

Oil: You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
Corn: 3 cups corn kernels is approximately 2 (15 oz.) cans of corn, 1 (18 oz.) bag of
frozen corn, or 4 to 5 ears of corn
Store in an airtight container in the fridge for up to 1 week.