By definition, a true succotash is built upon two ingredients: 1) corn and 2) shelled lima beans. But many home cooks, including the famous Mark Bittman, have taken leeway with this Southwestern staple and consider any mixture of corn, tomatoes, and hearty vegetables a veritable version of the classic. So with that creative license in mind, I started with the basics of a succotash (i.e. corn) and added a grill, some peppers, and sauteed squash to make it my own. The resulting vegetable stew works well as a sauce over fish or even eggs, and is equally delicious on its very own, served warm or cold. Chow on.

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