JUST IN TIME FOR CINCO DE MAYO ##CORN SUCCOTASH….OLE! OLE!

FRESH CORN FOR CORN SUCCOTASH
FRESH CORN FOR CORN SUCCOTASH

In honor of Cinco de Mayo, I’ve decided to make yours truly a corn succotash. In a hot skillet with a drizzle of olive and canola oil, I added shredded purple cabbage, carrots, zucchini,grape tomatoes, celery, and onions. Then, I seasoned with salt, black pepper and a clove of crushed garlic.

SAUTEED ASSORTED VEGGIES READY FOR CORN
SAUTEED ASSORTED VEGGIES READY FOR CORN

After all the vegetables were translucent, it was time. It was time to immerse my yellow-golden, sweet and crispy corn and introduce it to the mix. I smiled knowing that it was fresh corn that I had previously removed from the cob. (Ah, I wish I could say I reaped it from the fields). But anyway,  I added same along with a little chopped cilantro. After all guys, it’s Cinco de Mayo!  I combined and allowed dish to simmer and become one.

Ole, ole! I knew that this colorful and delicious side dish would be a perfect pair for any entrée.

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