Are you looking for a simple, healthy side dish that you and your child can make together for Thanksgiving? Check out this Corn and Bell Pepper Succotash!
Ingredients
- 3 cups corn (fresh or frozen and thawed)
- 2 chopped bell peppers (red, yellow, and/or orange)
- 1 medium zucchini or yellow squash, chopped into half-inch pieces
- Half of a medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup vegetable broth (low-sodium preferred)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh parsley, chopped for garnish (optional)
Instructions
1. Prep the Vegetables (Kid-Friendly)
Rinsing: Have your child rinse the corn, bell pepper pieces, and chopped zucchini in a colander.
Measuring: Children can measure out the corn and the vegetable broth.
2. Sauté Aromatics (Adult Step)
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 to 4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
3. Cook the Vegetables (Kid-Friendly with Supervision)
Add the chopped bell peppers and zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until they start to soften slightly.
Add Corn: Have your child carefully pour the measured corn kernels into the skillet.
Add Liquid and Seasoning: Have your child pour in the measured vegetable broth, and sprinkle in the salt and pepper.
Stirring: With close supervision and using a long-handled spoon, let an older child gently stir the mixture to combine.
4. Finish and Serve
Bring the mixture to a simmer, then reduce the heat and cook for 3-5 minutes, allowing the liquid to mostly evaporate. The vegetables should be tender-crisp.
Remove from heat. If using, have your child sprinkle the chopped parsley over the top for garnish. Serve warm.