Corn Succotash Learn how to make a delightful Corn Succotash using a recipe from our Silver Oak Cellars Napa Valley winery chef. Pairs perfectly with a glass of red wine.
Corn Succotash

Corn Succotash

Beans, Peppers and Squash

This version of succotash is designed to use your summer/autumn garden produce. Feel free to mix up the varieties of vegetables you use; just make sure you include corn, onions, zucchini, peppers and some type of bean.

Serves 6 / Total Time:


  1. In a large braising pot over low heat combine the onions and olive oil. Cover with a lid and cook for 15 minutes, stirring every 2 minutes. If the onions begin to brown, turn down the heat.
  2. After the onions become soft, add the corn, zucchini, peppers, cooked beans, broth, salt and pepper. Turn the heat up to medium-high and bring to a gentle simmer. Simmer for 20 minutes, stirring every 2-3 minutes. Turn the heat off and let the stew rest for 10 minutes.
  3. Just before serving stir in the chives and squash blossoms.

Wine Pairings

Shop our winery exclusive offerings for a perfect paired meal.

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