Summer Succotash

This weekend has FLOWN by, that is until today and now it’s starting to creep. We found out the gender Friday but aren’t revealing it to ourselves or anyone else until next Friday at our party at my parents.


Passing by this envelope everyday is painful. We cannot wait! I wore all blue to the dr Friday by accident..maybe I am thinking boy?


We also got to spend the day/night showing Bowen’s sister and family around Fairhope. We hit up all the hotspots, genes beans, the Grand pool, dragon fly, sunset point..not the best time to start any food restrictions.


How pretty is this run view? I’ll never tire of it. Great is thy faithfullness Lord great is THY faithfulness.



Fair warning now, if you’re on whole 30 patrol don’t read this post 😉


Last night for supper I made a delicious corn succotash with all the best summer veggies, sweet corn, tomatoes, basil and we loved it.

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Then I looked up whole 30 approved to see if cornmeal was allowed, only to find not only is cornmeal banned but so is corn! I truthfully thought all veggies but beans were allowed. oopsie.. 

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Anyways, this is a healthy delicious side option that’s perfect for summer entertaining or Sunday supper. I also made a quick dish of seared chicken breast and an easy pan sauce with portobella mushrooms. 


Summer Corn Succotash with Arugula
Serves 2
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  1. 2 ears of corn, kernels removed
  2. 1/2 yellow onion, chopped
  3. 1/2 green bell pepper, chopped
  4. 1 clove garlic, chopped
  5. 1 small tomato, chopped or 1/2 cup cherry tomatoes chopped
  6. 1 bunch basil, torn
  7. 1 bunch arugula
  8. 2 T butter (we used ghee)
  9. kosher salt and cracked pepper
  1. Heat oil in heavy large skillet over medium heat. Add onion and bell peppers and sprinkle with kosher salt. Sauté until soft and translucent, about 5 minutes. Add garlic; stir until fragrant, about 1 minute. Add corn and sauté for 2-3 minutes. Reduce heat to medium-low, cover, and simmer until corn is tender, about 15-20 minutes, stirring occasionally. Lastly, add in tomatoes and basil and cook for 2-3 more minutes. Turn off heat and toss in arugula.
Mississippi Made

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