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Succotash with Avocado, Tomato, and Cotija Cheese

Succotash with Avocado, Tomato, and Cotija Cheese

I saw this recipe in Everyday Food awhile back and saved it for the summer.  I couldn’t wait.  I had all the ingredients on hand and even though I used frozen corn & lima beans it turned out tasting fresh and delicious.  I loved the soft avocado with the sweet tomatoes and corn.  I served this side dish with chicken tostadas and they paired perfectly.  I really loved this succotash and so did my husband and daughter… my son, not so much.  His loss.

Succotash with Avocado, Tomato, and Cotija Cheese

Heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring often, for 2 minutes.  Add the corn and lima beans and cook, stirring often, for 3-4 minutes.  Add the zucchini, sea salt and freshly cracked pepper, to taste.  Cook for an additional 2 minutes then pour into a serving dish.

Let the succotash cool for a few minutes before adding the tomatoes, cilantro, and avocado, mixing gently.   Taste and re-season if needed.  Top with cotija cheese crumbles.  Serve immediately.  Enjoy.

Succotash with Avocado, Tomato, and Cotija Cheese

 

Succotash with Avocado, Tomato, and Cotija Cheese

Succotash with Avocado, Tomato, and Cotija Cheese

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 2 tsp olive oil
  • 2 tbsp sweet yellow onion diced
  • 1 ½ cups of frozen corn thawed
  • ¾ cup of frozen lima beans thawed
  • ¼ cup of zucchini diced
  • ½ cup of grape tomatoes halved
  • ½ avocado diced
  • Sea salt and freshly cracked pepper to taste
  • 1-2 tbsp cotija cheese crumbled

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the corn and lima beans and cook, stirring often, for 3-4 minutes. Add the zucchini, sea salt and freshly cracked pepper, to taste. Cook for an additional 2 minutes then pour into a serving dish.
  • Let the succotash cool for a few minutes before adding the tomatoes, cilantro, and avocado, mixing gently. Taste and re-season if needed. Top with cotija cheese crumbles. Serve immediately. Enjoy.
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11 Comments

  1. Succotash is so delicious, and just saying the name makes me giggle! This looks so fresh and healthy! Pam- I laughed when I read “my son, not so much. His loss.”! 🙂

  2. I’m not a fan of lima beans, but I haven’t tried them in the past couple years. It is probably time to give them a try again. I love all the colors in this dish!

  3. Hey Pam, thanks for coming to the new site. I just an avocado today, for my post that I’ll be making a little later on. This looks really good, I’ve been looking at simular recipes like this. Thanks for sharing your recipe.

  4. Is that zucchini in the ingredient picture? I didn’t see it on the ingredient list. Is it raw or cooked?

    1. Fred,

      Thank you for letting me know! I add the zucchini in the ingredient list. I cooked it for a few minutes with the corn and lima beans.

      Thanks again!
      Pam