Everything goes better with carmelized onions

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Originally uploaded by mickeynick.

Succotash is an underrated summer delight. Barb gave us more yellow squash and green beans last weekend, and I decided to saute it all up into a succotash for dinner tonight. Nick wandered through the kitchen as I was cooking the onions; "Mmmm, it smells good, Mom," he exclaimed.

Summer succotash

1 yellow onion, chopped
2 tablespoons olive oil
3 cloves garlic, sliced
2 yellow squash, cubed
1/2 lb. green beans, chopped into 1/2 inch pieces
3 ears corn
2 tablespoons butter
salt and pepper

Cut the corn kernels off of the cobs and place in a large bowl with the cubed squash and the green beans. In a large saute pan, heat the oil over medium heat. Add the onion and cook, stirring regularly, for 8-10 minutes until the onion begins to brown. Add the sliced garlic and cook and for a minute or so until it becomes fragrant. Add the squash, beans, and corn, and cook, stirring regularly for another 6-8 minutes until the vegetables are tender. Turn off the heat and stir in the butter. Salt and pepper to taste. Serve.