In this Southwestern variation of succotash, the bright melange of the freshest corn and vegetables makes for a wonderful celebration of the summer harvest.

Serves: 6 or more

• 1 1/2 cups green beans, cut into 1-inch pieces
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh uncooked corn kernels (from about 4 medium ears)
• 1 heaping cup chopped ripe tomatoes
• 1/3 cup water
• 2 small yellow summer squashes, diced
• 1 small hot green chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
• 1 tablespoon apple cider vinegar
• Salt and freshly ground black pepper

Steam the green beans until they are tender-crisp. Refresh under cold water until they stop steaming and set aside until needed.

Heat the olive oil in a wide skillet or stir-fry pan. Add the onion and garlic and saute over low heat until the onion is translucent. Add all the remaining ingredients except the string beans and stir together well.

Cover and simmer gently for about 15 minutes, or until the corn and squash are just done. Add the steamed green beans and simmer for another 3 to 5 minutes.

• VegKitchen has lots more recipes for using fresh corn. ^[1]