Print
Farmer's Market Succotash is the absolute best way I've every eaten veggies in my entire life. Enjoy the farm-to-table summer flavors in this simple recipe. | theeverykitchen.com

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
Cuisine American
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

Ingredients

  • 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

Instructions

  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.