Sweet Corn Succotash with Bacon

Closeup of corn succotash with red and green peppers and bacon.

5 from 1 vote

A modern update to a traditional side dish, my corn succotash uses whole edamame (soybeans) instead of lima beans, but you can use limas if preferred. Use fresh corn on the cob in summer and frozen corn in winter. Crisp bacon and jalapeno pepper is optional.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings: to 8

Calories: 257kcal

Author: Sally Cameron

Equipment

saute pan

Ingredients

4 ears corn on the cob, cleaned sub frozen thawed kernels, 2 cups
4 ounces bacon (optional) chopped into strips crosswise
1 pound frozen edamame in shell sub frozen shelled edamame, 6-8 ounces
1 large red bell pepper chopped small
1 medium jalapeño pepper chopped small (optional)
½ small red onion or 1 large shallot, chopped fine
1 tablespoon olive oil or use bacon fat
2 large garlic cloves finely chopped
1 tablespoon fresh thyme leaves, chopped sub 1 teaspoon dried thyme
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Boil water, cook bacon

While a large pot of salted water is coming to a boil, cook the bacon in fry pan until brown and crisp. Strain onto layers of paper towels. Save a little bacon fat to cook veggies or use olive oil.
Do not wash the pan; use it to cook shallot and garlic.

Cook corn and edamame

Lower the corn into boiling water and cook for 3 minutes. Remove corn cobs with tongs and drain on a kitchen towel. When cool enough to handle, cut kernels from cob and place in a medium bowl. Cutting the cobs crosswise in half and standing them on end to slice kernels off makes it easier.
In same pot with water still boiling, cook frozen edamame for 4 minutes and strain, run cold water over them, and shell. Add to the corn.

Cook veggies and finish succotash

Cook the onion in the fry pan until soft, then add garlic and cook 1 minute longer. Add the red and green peppers and thyme and cook until soft, 2-3 minutes, then add the corn and edamame and stir everything together.
Add any additional herbs if desired and succotash is ready to serve.
Leftover succotash holds in the refrigerator in an airtight container up to 4 days and is good warmed, room temperature, or cold.

Notes

For frozen corn kernels: cook according to package directions, drain, and place in a medium bowl and continue with the recipe.

If you are heat sensitive, use a mild green pepper such as a green bell pepper or an Anaheim chili pepper

For herb variations, use fresh chopped cilantro at the end, fresh chopped Italian parsley. Fresh basil is nice too or a little chopped fresh oregano.

Nutrition