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.

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.