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. Silver Oak Recipes: Corn Succotash American corn sucootash recipe
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 oil. Cover the pot with a lid and cook until the onions are very soft, without browning, 12 to 15 minutes, stirring every 2 minutes or so. If the onions begin to brown, turn down the heat.
  2. Add the corn, peppers, zucchini, broth, beans, salt, and pepper. Increase the heat to medium-high and bring to boil. Simmer over medium heat, uncovered, for 20 minutes, stirring occasionally. Remove from the heat and let the stew rest for 10 minutes.
  3. Just before serving, stir in the squash blossoms and chives.

Wine Pairings

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