Have y’all made the full transition into summer cooking yet? For me, that means tons of grilling, big platters served family-style, and dishes that let me throw in whatever produce happens to be at peak of season. Often, that translates into meals that are saturated with vibrant color, like this summery succotash that I tossed together for Adam and me over the weekend. There are tons of different versions of succotash out there, but they all typically include lima beans and corn. For this one, I decided to keep the sweet corn, but traded in the lima beans for crunchy edamame…then I added lots of my favorite summer veggies like bell peppers, red onion, cherry tomatoes and avocado, and dressed it all with a squeeze of lemon and sprigs of thyme and mint. To make it a meal, I topped each serving with chicken skewers marinated in herbs then thrown on the grill and topped with bright green chimichurri (which, by the way, is great served on everything in the summer.) It made for a perfect midday meal by the pool…and we felt so healthy afterwards! Keep reading for the recipe…and leave a comment letting me know what “summer cooking” means to you!
Summer Succotash with Grilled Chicken Skewers & Chimichurri
for the succotash:
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup shelled edamame
- 1 small avocado, peeled and chopped
- 1/2 cup cherry tomatoes, halved
- 6 sprigs thyme
- 2 tbsp mint, minced
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- salt & pepper, to taste
for the chicken:
- 1/4 cup olive oil
- 1 tablespoon rosemary leaves
- 1 tablespoon thyme leaves
- 1 garlic clove, minced
- 1 pound skinless, boneless chicken breast, cut into 1″ cubes
- chimichurri sauce (I love this quick recipe.)
- equipment: 8 bamboo skewers, soaked in water for at least 30 minutes to keep from burning on grill.
1. Marinate the chicken: In a glass baking dish, mix the olive oil with the rosemary, thyme and garlic. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
2. Make the succotash: In a cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil. Add the bell pepper and red onion, and cook over medium-high until crisp-tender, about 3 minutes. Add the corn and edamame, and cook until the corn starts to caramelize, about 2 minutes. Turn off the heat, and add the cherry tomatoes, avocado, thyme and mint. Toss with olive oil, lemon juice, salt & pepper.
3. Grill the chicken: Heat a grill or grill pan to medium-high. Remove bamboo skewers from water, and thread 4 – 6 chicken pieces per skewer. Season with salt and pepper, then grill for 3 minutes per side until cooked through.
4. Assemble: Divide succotash between 4 plates. Top with 2 grilled chicken skewers, drizzle with chimichurri. Pass more sauce at the table.