Snap Peas and Sweet Corn Succotash wallacegardencenter

Snap Peas and Sweet Corn Succotash

Sylvester the Cat gave succotash a bad rap. Turns out, this veggie-based side dish is both quick to make and packed with flavor.


  • 2 tablespoons olive oil
  • 2 cups fresh or frozen whole kernel corn, thawed
  • 8 ounces fresh sugar snap peas
  • 5 miniature sweet peppers, seeded and sliced into 1/4-inch rings (1 1/2 cups)
  • 3 tablespoons shredded fresh basil
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • ½ teaspoon salt
  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add corn. Cook 2 minutes, stirring occasionally.
  3. Add snap peas and peppers; cook and stir 2 minutes more.
  4. Remove from heat; stir in basil, cumin, garlic and salt.
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