Grilled Chili and Corn Succotash


Grilled Chile and Corn Succotash

Author Chef Mary Nguyen, Olive and Finch


  • 2 tbsp extra virgin olive oil
  • 1 1/2 cups onion, chopped
  • 2 cloves garlic, minced
  • 1 cup zucchini, chopped
  • 1 cup yellow squash, chopped
  • 1 cup eggplant, chopped
  • 2 1/4 cups corn kernels chopped
  • 1 cup Roma tomatoes, wedged
  • 1 cup fire roasted green chiles, chopped
  • kosher salt


  • Heat oil in a heavy large skillet over medium heat. Add onion and sprinkle with salt. Saute until soft and translucent, about 5 minutes.
  • Add garlic and stir until fragrant, about 1 minute.
  • Add zucchini, yellow squash, eggplant, corn, tomatoes, and green chiles. Reduce heat to medium-low, cover, and simmer until all vegetables are soft, about 20 minutes, stirring occasionally.
  • Season to taste with salt and pepper.