Farmer’s Market Succotash

Farmer's Market Succotash is the absolute best way I've ever eaten veggies in my entire life. The recipe keeps it simple, so we really enjoy the seasonal, farm-to-table summer flavors.  

Course Main, Side
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 260 kcal
Author Adapted from a Chicago Magazine recipe by chef Ryan Pfeiffer


  • 1 tablespoon olive oil
  • 1 pint baby heirloom tomatoes sliced in half
  • 8 petite zucchini, roughly diced or use 2-3 small zucchini
  • 2 ears fresh corn kernels only (may substitute 1 1/2 cups frozen corn)
  • Splash heavy cream
  • 1 bunch fresh spinach stems removed
  • 4 ounces crumbled goat cheese
  • 1 tablespoon chopped basil
  • Toasted baguette for serving


  1. Heat olive oil in a large stockpot over high heat. Add tomatoes, zucchini, and corn. Sauté 5-7 minutes or until zucchini has softened. Lower heat to a simmer, add the heavy cream, and let reduce about 10 minutes. Stir in spinach until wilted and transfer to a serving dish.
  2. Sprinkle with goat cheese and basil. Serve with toasted baguette, if desired.