Good Morning Succotash

• 2 corn cobs
• 3 vine tomatoes
• 1 small onion
• 2 yellow squash
• salt
• black pepper
• 3 tablespoons olive oil
• fresh parsley chopped

1. Cut yellow squash into 1/4" thick rounds (slice them in 1/2 or 1/4 id they're big). Chop onion. Lightly brown onion in a large pan with olive oil until begins to tender. Add squash, toss, and keep cooking.
2. In meanwhile remove corn kernels from the cob with a sharp knife. When squash are tender outside but firm inside add corn to the pan, toss, and keep cooking.
3. Dice tomatoes of the same size of squash removing liquid and seeds (you can keep liquid for a vinaigrette). When vegetables are 2 minutes to be ready, add tomatoes to the pan, toss, and cook 2 minutes.
4. Add salt and pepper to taste. Sprinkle a handful of freshly chopped parsley and let cool 5-10 minutes before serving.

corn cobs, tomatoes, onion, yellow squash, salt, black pepper, olive oil, parsley

Taken from food52.com/recipes/13626-good-morning-succotash (may not work)