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 summer 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

Serves 4

This summer succotash is perfectly paired with grilled chicken skewers and chimichurri sauce, creating the ultimate healthy summer meal.

By Camille Styles

120 minutes


20 minutes


dairy-free, gluten-free


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.

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Comments (13)
  1. 1
    Annabelle June 12, 2012 at 7:59 am

    You know, I’ve never been bowled over by succotash, but that version looks great! I might have to give it a try.

  2. 2
    Mia June 12, 2012 at 8:33 am

    That looks so delicious! I love all the colors in that dish, and you photographed it so beautifully.

    My favorite things to make/eat in the summer is fruit paired with something savory. Like watermelon and feta cheese (as is, or tossed with a simple, mild vinaigrette and some fresh herbs) or Mexican-style grilled corn with butter (some use mayo instead I think), lime, cilantro and cotija cheese. Yum!

    Is it time for lunch yet? It’s lunch time somewhere, right? 🙂

  3. 3
    Mariah | Oh, What Love June 12, 2012 at 9:20 am

    That looks delicious!

    For me, nothing says summer more than fresh tomato and basil salad with a tiny bit of garlic and olive oil – it’s a daily staple for me right now!

  4. 4
    Amy June 12, 2012 at 11:30 am

    LOVE chimichurri sauce! Can’t wait to try this recipe. I love tomatoes (especially in the summer) marinated in vinegar, roasted, toasted, you name it!

    mon amy

  5. 5
    Natasha June 12, 2012 at 12:01 pm

    I love making succotash… and yours looks so pretty! My husband claims he is allergic to lettuce, so it’s the perfect way to get him to eat his veggies.

    Summer to me is bbq chicken, lemonade and blueberry pie!

  6. 6
    Kristina Gulino June 12, 2012 at 12:06 pm

    This looks delicious!! I’ve never actually seen succotash (or known what it was, really), but I know my hubby would love to make something like this. The cherry tomatoes and crispy edamame are making my mouth water – great post!

    Nook & Sea

  7. 7
    delia June 12, 2012 at 9:06 pm

    Yum and such beautiful photos.


  8. 8
    Rowaida Fl June 13, 2012 at 3:41 pm

    Hi Camille, beautiful post and recipe, looks delicious.
    Summer to me is gathering with family and friends and having delicious food!

  9. 9
    Debra Kapellakis June 16, 2012 at 10:30 am


  10. 10
    Heather hayden June 5, 2014 at 5:47 pm

    Looks yummy!! Going to try