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1
Start by washing and prepping all of your ingredients: dice the garlic, shallots, and squash; cube the tomatoes; and cut the carrots into circles. Get your grill burning (or if you don't have a grill, turn on your oven - you can roast the corn, pepper, and tomatillo in there to achieve a similar smokey flavor).
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2
Wrap pieces of foil around the corn and throw it on the grill for 15 minutes. Put the pepper and tomatillo directly on the grill - allowing the skin to char - for five minutes. Turn the pepper and tomatillo and cook for another five minutes. Remove corn, pepper, and tomatillo from grill and allow to cool.
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3
In a medium pot, over a medium flame, heat 1 tablespoon of olive oil.
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4
Once hot, add the garlic and shallots, and remember to stir so that they do not stick to the bottom of the pot and burn. The garlic will become a nice shade of tan and the shallots will soften when ready.
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5
Add the carrots and allow them to brown as well.
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6
Add the tomatoes, 1/2 cup of water, and the spices (ground black pepper, ground mustard, and red pepper flakes) to the pot. Bring to a boil and then allow the vegetables to cook and reduce (over medium flame) for another 15 to 20 minutes.
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7
Remove the charred skin from the pepper and tomatillo and dice (removing the seeds from the poblano first). Add them to the pot.
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8
Remove the kernels carefully from the cob and add those to the pot as well.
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9
While the vegetables cook and release their juices, heat the other tablespoon of olive oil, over medium heat, in a small saute pan.
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10
Add the summer squash to the pan and allow to brown for 5 minutes on each side. Turn off heat, but do not add the squash to the rest of the vegetables yet.
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11
Right before you serve, add half of the summer squash to the pot of vegetables and squeeze in juice from half of the lime.
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12
Plate by scooping heaping spoonfuls of the succotash into a wide-brimmed bowl and decorate the top with leftover squash. Enjoy.
