Homemade taco seasoning and succotash with summer vegetables are an unbeatable and unexpected combination. A great summer side dish idea for barbecues or potlucks.
So this recipe came from one of those “what’s in the cupboard” moments combined with the collective consciousness that is the food blogosphere. I found myself faced with a whole mess ‘o veggies in the fridge and as my brain began to assemble which goes with what, I got to thinking about charred corn and that incredible homemade taco seasoning from Wit and Vinegar. Since everybody’s doing it, I decided to try it myself. And my thoughts turned to our annual visit to the fun farm (not fun-ny) in the fall for apple pickin’ and the delightful succotash they make in a big cast-iron pot.
This is a great summer side dish idea. Serve it at your next barbecue. It’ll blow their minds.
The great thing about this homemade taco seasoning recipe is that it really is “to the taste."Not so much on garlic? Use less. Like it spicy? Replace the green pepper with poblanos. Want more of that old fashioned taco mix taste? Add more salt. Can’t find queso fresco? Use mild feta or ricotta salata instead.
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Succotash with Homemade Taco Seasoning
For the homemade taco seasoning:
From Wit and Vinegar:
1 tbsp chili powder
1tsp smoked paprika
1tsp granulated garlic
1tsp granulated onion
1/2 tsp coriander
1/2 tsp kosher salt
It's okay to be messy...
3 ears of corn (white, bi-color, yellow)
1 medium onion
1 small zucchini
3-5 cloves garlic
A couple of handfuls of fingerling potatoes (I like the visually and texturally pleasing round-ness that they add to the dish, but you could use russet as well)
1 green pepper
2 -3 handfuls cherry tomatoes
Canola or other light cooking oil
First, make your mise (en place) please. The cooking goes quick so you really need to have everything chopped and ready to go.
Chop garlic finely. Chop onion into a corn-sized dice.
Slice fingerling potatoes into thin rounds.
Chop green pepper into a ¼ inch dice
Remove corn from cob
Chop zucchini into a ¼ inch dice.
Slice cherry tomatoes in half.
Now I like to do this on the grill in one of my Lodge cast-iron skillets, but stove-top will work just fine. Cook over medium to medium-high heat whichever you use.
Allow cast iron pan to heat up, then coat the bottom with oil, allow to heat up as well.
Add onions and garlic.
Sweat onions and garlic until they become aromatic, then throw in a little of the homemade taco seasoning and stir. Allow to soften and absorb spices.
Add green pepper and potato, then throw in a little more of the homemade taco seasoning. Stir well. (You might need to add a titch more oil here as those taters tend to suck it all up.)
This is where I close the grill and walk away for a few minutes. Check on this mixture and stir every 3-5 minutes or so until the potatoes begin to cook through.
Add corn and zucchini, then hit it with a little more taco seasoning. Stir well.
I prefer to cook the corn and zucchini only until they are slightly sweet but still a bit al dente. If you like it a little more browned and cooked down, go for it.
Remove pan from heat and add cherry tomatoes.
Give it a quick stir and spoon into serving bowls.
Top with crumbled queso fresco, diced avocado and fresh cilantro.
Serve with a fresh lime wedge on the side for squeezing, and hot sauce if desired.
Serving bowls pictured are these Lodge Cast Iron mini-servers.
Homemade Taco Seasoning
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp ground coriander
- 1/2 tsp kosher salt
- 3 ears corn white, yellow or bi-color
- 1 onion
- 1 zucchini
- 3-5 cloves garlic depending on your taste
- 2 cups fingerling potatoes sliced
- 1 green pepper
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 avocado
- fresh cilantro chopped, for topping
- queso fresco for topping
- lime wedges
- Combine all ingredients for taco seasoning and set aside.
- Prepare the vegetables: Chop garlic finely. Chop onion into a corn-sized dice. Slice fingerling potatoes into thin rounds. Chop zucchini and green pepper into a ¼ inch dice. Remove corn from cob. Slice cherry tomatoes in half.
- Heat a good drizzle of canola or olive oil in a cast-iron pan (or other deep, heavy-bottomed skillet) on a grill or stovetop over medium-high heat. (If using cast-iron, allow the pan to heat up a bit before adding oil.)
- Sweat onions and garlic until they become aromatic, then throw in a little of the homemade taco seasoning and stir. Allow to soften and absorb spices.
- Add green pepper and potato, then throw in a little more of the homemade taco seasoning. Stir well. Continue cooking mixture and stir every 3-5 minutes or so until the potatoes begin to cook through.
- Add corn and zucchini, then hit it with a little more taco seasoning. Stir well.
- Remove pan from heat and add cherry tomatoes. Give it a quick stir and spoon into serving bowls.
- Top with crumbled queso fresco, diced avocado and fresh cilantro. Serve with a fresh lime wedge on the side for squeezing, and hot sauce if desired.