Sunday, June 29, 2008

Creamy Corn Succotash

foodblog 001

  • 2 tsp EVOO
  • 3-4 ears of fresh corn or 10-oz box frozen corn
  • 1/2 medium bell pepper, julienned
  • 1/2 medium zucchini, julienned
  • 1 jalapeno, minced
  • pint cherry tomatoes, halved
  • 2 spring onions, chopped
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • 2 tablespoons snipped fresh chives
  • Coarse salt and ground pepper

In a medium saute pan heat EVOO over medium heat, saute bell pepper and zucchini 2-3 minutes.  Add corn, spring onions, tomatoes and jalapeno; saute until tender, 5 to 7 minutes. Remove from heat; stir in cream cheese, splash of milk and chives. Season with salt and pepper.

2 comments:

Amy said...

I made this tonight with a few changes just because I didn't have all the ingredients on hand and it was yummy--my husband is not usually a veggie fan (or much of a cheese guy, for that matter) but he liked it, too.

I'm having somewhat of a cooking marathon tonight and also made one of your pizzas to put in the freezer, the beer bread is in the oven, got the garlic butter mixed up, and the beans, potatoes, and ham are in the crock pot. Thanks for all your yummy recipes!

Jessica said...

You go Amy! That is very impressive and I'm highly flattered! :-) Enjoy your scrumptious meals!!