Corn + Squash Pesto Succotash

Post image for Corn + Squash Pesto Succotash

by Chelsey on August 17, 2011

This summer has flown by.  I can’t believe that I am done interning and that I leave for school TOMORROW!  I was always just excited for school, but as it looms closer, nerves are taking over.  The past few nights I have been having dreams about various aspects of college or something relating to college.  I started to use an App on my iPhone, iDreamer, to listen to the ocean so I can ignore my racing mind and actually fall asleep!

Throughout the summer, my dad and I occasionally go to a local farmers market on Sundays.  There is not too many stands, but they do have my favorite pickles EVER, new pickles are what they are called because they only brine for a day or two.  Don’t worry, they ship nationwide if you are pickle obsessed like me. 😉 Since I had my wisdom teeth out eating pickles provides a challenge so the jar lasted a few days rather than a few hours. My dad was proud.

Usually, I try and pick a new type of produce when I go.  And heirloom tomatoes.  Those rock my socks.  These summer squash seemed to beautiful to pass up.  The shade of green seemed to imply a milder taste than zucchini and their two-toned nature was too beautiful not to buy. Also, it wasn’t too out of the box of a vegetable and I knew I would love it.  I made this in the afternoon, left it in the pan on the stove and then heated it up again when my parents got home from work. You could easily make this on a Sunday afternoon and leave it in the fridge for a quick meal during the week.

Start by sauteing half of the onions and garlic in olive oil until golden brown

For the corn, I used frozen corn kernels from Trader Joes but defrosted them first in the microwave.  You can use The kernels off of fresh ears of corn.  Add those of the pan and cook until semi-crispy, about 7 minutes.  I like to get a nice “char” on the corn, but that is a personal preference. Then remove and place everything into a bowl on the side.

Saute the other half of the onions and garlic and then add in the sliced squash.

Cook until they get a nice golden brown color, but don’t over cook so they are squishy, about 10-15 minutes on a medium-high heat, stirring often.

Then add in the cooked corn

And lots of pesto!!!

Give it a stir and heat slightly to warm, or store in fridge and warm when you want to eat.

Lovin the yellow…

With love and cupcakes,



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{ 4 comments… read them below or add one }

1 Mellie August 18, 2011 at 8:46 pm

this looks delicious! I hope you have a great year at school!


2 Chelsey August 18, 2011 at 11:08 pm



3 Lauren August 23, 2011 at 5:09 pm

I love succotash but I’ve never thought to try adding pesto. Such a great idea! Thanks 😀


4 Astuce Hay Day January 18, 2015 at 10:54 pm

Hiya! I just noticed your website: Corn + Squash Pesto Succotash — CookTeen CookTeen when I was searching
It looks as though someone enjoyed your blog so much they decided to bookmark it.

I’ll definitely be coming here more often.


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