Summer Succotash with Bell Pepper and Basil Oil

The best time of year to try this dish is smack in the middle of summer, when all the ingredients are coming in from local farmers so they’re fresh and flavorful!

Summer Succotash with Bell Pepper and Basil Oil

Veggie-packed dishes are especially superb when made with the freshest ingredients you can find. Shuck and slice the corn from the ears just before sautéing; pop lima beans or edamame from their pods just before adding to the pan. Why? The sugars in corn, for example, turn to starch as soon as an ear is picked, so if you want sweet corn that bursts in your mouth, look for locally grown corn. Serves 4 to 6.
Course Salad
Cuisine American
Servings 4



  • 2 Tbsp. Sigona’s basil olive oil
  • 1 large sweet onion diced
  • Salt and pepper to taste
  • 1 1/2 cups fresh or frozen beans edamame, fava, lima or chopped green beans, par boiled
  • About 5 cups fresh corn kernels sliced from about 6 large ears of corn
  • 1 bell pepper seeded and diced (orange adds great color)
  • 1/2 pint cherry or grape tomatoes halved or quartered
  • 3 Tbsp. chiffonade fresh basil
  • 1 Tbsp. fresh lime juice
  • A pinch or two fresh or dried dill


  • Heat the olive oil in a large sauté pan over medium heat. Add the onion, season with salt. Cook, stirring occasionally, for about 5 minutes or until onions are translucent. Stir in the beans and corn, lower heat to medium-low and cook for about 3 minutes.
  • Add the sauté to a large bowl and toss with the tomatoes, lime juice, basil and dill. Season to taste with salt and pepper. Serve immediately or at room temperature.
Keyword Sigona’s Basil Olive Oil
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