Delicious Sweet Corn Succotash with Bacon (or Vegan!) | A Vibrant Summer Side Dish Recipe
Embrace the vibrant flavors of summer with a delightful bowl of sweet summer corn succotash, elevated with savory bacon. This recipe offers a truly delicious and satisfying side dish that is sure to please everyone at your dinner table. Crafted with fresh, sweet ears of corn, crisp red bell peppers, and tender edamame, this colorful medley can be whipped up in just 30 minutes, making it perfect for busy weeknights or relaxed weekend gatherings. When summer corn isn’t in season, readily available frozen corn kernels work beautifully, ensuring you can enjoy this dish year-round. For those seeking a plant-based option, simply skip the bacon to create a wonderful vegan succotash. Say goodbye to “sufferin’ succotash” and hello to pure culinary joy with this easy and adaptable recipe!
Sweet corn succotash boasts a rich and fascinating history that traces back to the 17th century. This mixed vegetable side dish was originally shared by Native Americans with early European pilgrims, providing a vital source of nutrition and cultural exchange. The term “succotash” itself is derived from the Narragansett Indian word “msickquatash,” meaning “boiled corn kernels.” Over centuries, this humble yet hearty dish evolved, becoming particularly popular during the Great Depression due to its reliance on readily available and inexpensive ingredients. Eventually, it solidified its place as a cherished Southern staple, enjoyed for its comforting flavors and versatility.
While traditionally made with corn, sweet peppers, and lima beans, our modern spin on succotash offers a delightful twist. We’ve swapped the conventional lima beans for vibrant edamame, which provides a slightly different texture and a boost of plant-based protein. To enhance its depth of flavor, we incorporate fresh herbs and the irresistible smoky, salty notes of crispy bacon. For those who appreciate a touch of warmth and spice, a little finely diced jalapeño pepper makes an excellent addition, lending a subtle kick without overpowering the sweetness of the corn. This contemporary interpretation honors the dish’s historical roots while introducing fresh, exciting elements that appeal to today’s palate.
Why You’ll Love This Sweet Corn Succotash Recipe
This sweet corn succotash isn’t just a side dish; it’s a celebration of fresh flavors and simple cooking. Here are even more reasons why this recipe will become a new favorite:
- Seasonal Freshness: It’s the quintessential side dish for capturing the essence of summer, especially when fresh corn is at its peak. Its bright colors and sweet flavors embody warm weather dining.
- Incredibly Versatile: This succotash pairs beautifully with an extensive range of main dishes, from grilled meats and seafood to vegetarian entrees. Its balanced flavor profile makes it an ideal companion for almost any meal.
- Customizable for All Diets: Whether you prefer the smoky depth of bacon or a light, refreshing vegan option, this recipe is easily adaptable. Simply include or omit the bacon based on your dietary preferences.
- Bean Flexibility: The recipe allows for both traditional lima beans or our recommended edamame. Both fresh and frozen varieties work perfectly, providing convenience and ensuring you can make this dish any time of the year.
- Quick & Easy Preparation: Ready in about 30 minutes, this succotash is a fantastic option for a flavorful meal that doesn’t require hours in the kitchen. Minimal cooking time means more time to enjoy your summer.
- Nutrient-Rich: Packed with fresh vegetables like corn, bell peppers, and protein-rich edamame, this dish is not only delicious but also a healthy addition to your meal plan.
If you’re a fan of satisfying bean dishes, be sure to try this quick and easy three bean salad with Dijon vinaigrette. For more creative ways to enjoy bountiful summer corn, don’t miss this comforting creamy corn chowder, which also includes delicious vegan and dairy-free options.
Recipe Ingredients for the Perfect Succotash
Crafting the perfect sweet corn succotash starts with selecting high-quality, fresh ingredients. Each component plays a crucial role in building the layered flavors and vibrant textures of this classic side dish. Here’s a closer look at what you’ll need and some tips for choosing the best produce:
- Corn: The star of the show! In summer months, prioritize fresh sweet corn on the cob for its unparalleled sweetness and crisp texture. Look for bright green husks, moist silks, and plump kernels. When fresh corn is unavailable, especially in winter, high-quality frozen corn kernels are an excellent and convenient substitute. They retain much of their sweetness and texture.
- Beans (Edamame or Lima Beans): Our recipe offers a modern twist by using edamame (soybeans) instead of traditional lima beans. Edamame provides a firm, slightly nutty texture and is packed with protein. Frozen, shelled edamame is incredibly convenient and requires minimal preparation. If you prefer the classic taste or are soy-sensitive, frozen lima beans are a perfect alternative. Ensure they are shelled for ease of use, or buy in pods if you don’t mind the extra step of shelling them yourself.
- Bell Pepper: Sweet red bell pepper is chosen not only for its delightful flavor but also for its stunning, vibrant color that adds visual appeal to the dish. You can also use orange or yellow bell peppers for variety.
- Jalapeño Pepper: This is an optional ingredient that provides a gentle flavor boost and a touch of heat, along with an attractive green hue. If you enjoy more spice, consider a hotter pepper like serrano. For a milder touch, remove the seeds and membranes before chopping. If heat isn’t your preference, simply omit it entirely.
- Shallot: A milder, sweeter member of the onion family, shallots offer a delicate onion flavor that complements the other ingredients beautifully. If shallots are hard to find, a small amount of finely chopped red onion can be used as a substitute, though it will have a slightly stronger flavor.
- Cooking Fat: Olive oil or avocado oil are excellent choices for sautéing, offering healthy fats and a neutral flavor that lets the vegetables shine. However, if you’re including bacon, saving a little of the rendered bacon drippings will infuse the succotash with an incredible savory depth.
- Garlic: Fresh garlic cloves are essential for the best flavor. Finely chopping or mincing fresh garlic releases its aromatic compounds, adding a pungent and savory base to the dish.
- Fresh Thyme: The earthy, aromatic notes of fresh thyme leaves elevate the overall flavor profile. If fresh thyme isn’t available, use about one-third the amount of dried thyme, as dried herbs are more concentrated. Other fresh herbs like parsley or basil can also be used.
- Bacon: Crisply cooked bacon adds a wonderful savory, salty flavor and a satisfying textural contrast that pairs exceptionally well with the sweetness of the corn. It’s an optional but highly recommended addition for non-vegan versions.
- Salt and Freshly Ground Black Pepper: Essential for seasoning the succotash and bringing out all the natural flavors of the vegetables. Adjust to taste.
You’ll find precise quantities for each ingredient detailed on the full recipe card below, along with step-by-step instructions to guide you through the cooking process.
Substitutions and Variations to Customize Your Succotash
One of the best qualities of this sweet corn succotash recipe is its inherent flexibility. The vibrant combination of vegetables is truly unbeatable, but there are many ways to adapt it to your taste preferences, dietary needs, or whatever ingredients you have on hand. Feel free to get creative and make this dish your own!
- For Heat-Sensitive Palates: If you prefer a milder flavor profile and want to avoid any spice, simply omit the jalapeño. Alternatively, use a mild green pepper such as a finely diced green bell pepper or an Anaheim chili pepper, which offers a subtle, earthy note without significant heat. Ensure to remove all seeds and membranes from any chili pepper you use to minimize spice.
- Expand Your Herb Garden: While fresh thyme is wonderful, a variety of fresh herbs can beautifully enhance this succotash. Consider stirring in fresh chopped cilantro at the very end for a bright, zesty finish. Fresh chopped Italian parsley adds a clean, peppery note. For a summery, aromatic touch, fresh basil is always a good choice, or a little chopped fresh oregano can provide a more robust, earthy flavor. Experiment with what you love!
- Bean Alternatives for Soy Sensitivities: If you have a soy allergy or sensitivity, or simply prefer other beans, this recipe is easily adaptable. Classic lima beans are the traditional choice for succotash and work perfectly here. Fava beans, once blanched and peeled, offer a rich, buttery texture. Even cooked and chopped French green beans can be a delightful and accessible substitute, providing a familiar crunch and vibrant green color.
- Make it More Substantial: To transform this vibrant side dish into a more filling meal, consider adding cooked grains. Stirring in some cooked quinoa or farro can make corn succotash a hearty and satisfying lunch or a lighter vegetarian main course. Cooked black beans or chickpeas could also be added for extra protein and fiber, turning it into a complete, balanced bowl.
- Elevate with Grilled Corn: For an even deeper, smoky flavor, consider grilling the corn on the cob instead of boiling it. Charred kernels add a fantastic dimension to the succotash. After grilling, slice the kernels off and proceed with the recipe. For guidance, refer to our recipe for grilled corn on the cob with herb butter. You can also roast other vegetables like zucchini or cherry tomatoes alongside for added complexity.
- Add a Citrus Brightness: A squeeze of fresh lime juice or lemon juice at the end can brighten all the flavors and add a refreshing zing, especially if serving chilled.
- Cheese, Anyone? A sprinkle of crumbled feta cheese or cotija cheese can add a tangy, salty element that complements the sweet corn beautifully.
For more delicious and wholesome recipe ideas, explore this refreshing corn and quinoa salad or this vibrant quinoa tabbouleh salad recipe, packed with an abundance of fresh parsley. These dishes further demonstrate the versatility of summer produce and healthy grains.
Chef’s Tip: Choosing Quality Produce. Always strive to go organic if possible, especially for ingredients like corn, soybeans (edamame), and bell peppers. Look for a non-GMO label to ensure you’re consuming unmodified ingredients. Conventionally grown soybeans and corn are frequently genetically engineered (now often labeled as bioengineered), which can be a concern for many. Additionally, red bell peppers are consistently listed on the Environmental Working Group’s Dirty Dozen list, indicating higher levels of pesticide residues. For ultimate convenience and year-round access, keeping frozen bags of corn, shelled edamame, or lima beans stocked in your freezer is a handy trick, ensuring you can enjoy this dish even when fresh options aren’t available.
Recipe Instructions: Step-by-Step Sweet Corn Succotash
Follow these simple steps to create a flavorful and vibrant sweet corn succotash. The process is straightforward, ensuring a delicious result every time.
Begin by filling a large 5-6 quart pot about three-quarters full of water. Add a generous pinch of salt to the water, then bring it to a rolling boil over high heat. This will be used to cook your corn and edamame.
Chef’s Tip: Understanding Soy in Your Diet. This sweet corn succotash recipe prominently features whole soybeans (edamame). It’s important to differentiate between whole, minimally processed soy and highly processed soy products. Generally, whole forms of soy, like edamame, tofu, tempeh, and miso, are considered healthy and beneficial. They offer a great source of protein, fiber, and various micronutrients. The health concerns often arise with processed forms of soy, such as soy protein isolate and textured vegetable protein, which are commonly found in many packaged foods and meat alternatives. These highly refined products are best consumed sparingly. Furthermore, when selecting edamame or any soy product, always ensure it’s organic or specifically labeled as non-GMO (genetically modified organism). Avoid mass-market soy “vegetable” oils, which are typically made from GMO soybeans and processed using high heat and chemical solvents, rendering them less healthy. So, when it comes to edamame in your succotash, enjoy it confidently for its delicious taste and high protein content, unless you have a known soy sensitivity or allergy.
Serving Suggestions for Your Versatile Succotash
This sweet corn succotash is incredibly versatile and makes a perfect summer side dish that can be enjoyed in various ways. Serve it warm, at room temperature, or even chilled – when cold, it takes on the characteristics of a delightful corn salad. Its balanced flavors and vibrant ingredients allow it to pair beautifully with an array of main course options. Here are some delicious ideas to get you started:
- Grilled Chicken: The sweetness of the corn and the savory bacon (if used) complement grilled chicken perfectly. Try it with sliced grilled lemon mint chicken breast or your favorite BBQ chicken.
- Seafood Delights: Succotash is a fantastic accompaniment to grilled or baked shrimp and other seafood. For a special touch, consider this easy grilled shrimp recipe, omitting the prosciutto if you prefer a simpler preparation.
- Elegant Salmon Pairing: Serve this succotash as a flavorful bed for fish. Our easy steamed salmon recipe is a wonderful choice; try serving the salmon chilled atop a warm or room-temperature succotash for a light yet satisfying meal.
- Hearty Steak Dishes: For a more robust meal, pair succotash with slices of marinated grilled flank steak. The freshness of the succotash cuts through the richness of the meat beautifully.
- Pork Perfection: Roasted or grilled pork tenderloin finds a fantastic partner in this colorful side dish. The mild flavor of the pork allows the succotash to truly shine.
- Brunch or Lunch Star: Serve it as a lighter main course for brunch or lunch, perhaps topped with a poached egg or some crumbled goat cheese.
- Holiday Table Inclusion: Don’t limit succotash to summer! It makes a surprisingly vibrant and unique addition to your Thanksgiving table, offering a fresh contrast to traditional heavier sides.
Any leftover sweet corn succotash can be stored in an airtight container in the refrigerator for up to 4 days. It’s delicious reheated, served at room temperature, or enjoyed cold straight from the fridge.
Recipe FAQs: All Your Succotash Questions Answered
Curious to learn more about this historical and delicious dish? Here are answers to some frequently asked questions about succotash:
The word “succotash” has fascinating origins, tracing back to the 17th-century Narragansett Indian word “msickquatash,” which translates to “boiled corn kernels” or “broken corn kernels.” Traditionally, succotash refers to a medley of mixed vegetables, primarily featuring corn and shell beans, most commonly lima beans. This dish was a staple for Native American tribes and was famously shared with the Pilgrims, becoming an early example of culinary fusion in American history.
While sweet corn succotash truly shines in the summer when fresh corn on the cob is abundant and at its peak sweetness, it’s absolutely a dish that can be enjoyed year-round. Modern availability of high-quality frozen corn kernels, edamame, and lima beans means you don’t have to wait for a specific season. It’s also a lovely transitional dish that bridges the gap between late summer’s harvest and the early flavors of fall. Its versatility makes it suitable for any time you crave a comforting yet vibrant vegetable side.
Succotash is a wonderfully versatile side dish that complements a wide array of main courses. It’s excellent with roast or grilled chicken, adding a fresh and colorful element. It pairs beautifully with various types of seafood, including grilled fish, baked cod, or sautéed shrimp. For red meat lovers, it’s a refreshing counterpoint to steaks like flank steak or sirloin. Beyond everyday meals, succotash can even find a place at your holiday table, offering a vibrant and unique vegetable option alongside a traditional roast turkey for Thanksgiving.
The famous exclamation “Sufferin’ succotash!” is a well-known catchphrase popularized by the iconic Looney Tunes character, Sylvester the Cat. It’s typically uttered as an expression of dismay, frustration, or surprise, often when Sylvester is thwarted in his endless attempts to catch Tweety Bird. It’s a playful, alliterative phrase that has become a memorable part of pop culture, bringing a lighthearted connection to this historically rich dish.
More Easy Summer Side Dish Recipes to Enjoy
If you’re looking for more effortless and delicious side dishes to complement your summer meals or any time of year, explore these fantastic recipes that celebrate fresh, seasonal ingredients. They are perfect for barbecues, picnics, or simply adding a vibrant touch to your everyday dinners.
- Cold Green Bean Salad With Tomatoes and Corn
- Crunchy Broccoli Salad with Bacon
- Broccoli Slaw Recipe with Creamy Apple Cider Dressing
- French Potato Salad
⭐️ Did You Make This Sweet Corn Succotash?
If you’ve tried this delightful sweet corn succotash recipe, we’d love to hear from you! Please take a moment to leave a comment below and share your experience. And if you absolutely loved it, don’t forget to give it a 5-star rating! Your feedback and ratings are incredibly helpful to other readers looking for delicious recipes.
📖 Recipe
Sweet Corn Succotash with Bacon
Sally Cameron
Pin Recipe
Equipment
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Large Sauté Pan
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Large 5-6 Quart Pot
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Sharp Knife
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Cutting Board
Ingredients
- 4 ears fresh sweet corn on the cob, cleaned or substitute 2 cups frozen (thawed) corn kernels
- 4 ounces bacon (optional) chopped into strips crosswise for crispy bits
- 1 pound frozen edamame in shell or substitute 6-8 ounces frozen shelled edamame or lima beans
- 1 large red bell pepper chopped small for color and sweetness
- 1 medium jalapeño pepper chopped small (optional, for a little heat)
- ½ small red onion or 1 large shallot, chopped fine for a milder onion flavor
- 1 tablespoon olive oil or use a portion of the rendered bacon fat
- 2 large garlic cloves finely chopped for aromatic depth
- 1 tablespoon fresh thyme leaves, chopped or substitute 1 teaspoon dried thyme
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Prepare Bacon & Pot
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While your large pot of salted water is coming to a rolling boil, heat a large fry pan over medium-high heat. Add the chopped bacon and cook until it is beautifully brown and crisp. Carefully strain the cooked bacon onto layers of paper towels to drain excess fat. Reserve a small amount of the rendered bacon fat in the pan for cooking the vegetables, or use olive oil if you prefer not to use bacon fat.
Do not wash the pan; its flavorful residue will be used to cook the shallot and garlic, adding depth to the succotash.
Cook Corn and Edamame
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Once the water in the large pot is boiling vigorously, carefully lower the cleaned corn cobs into the water. Cook them for exactly 3 minutes to lightly blanch them and enhance their sweetness. Using tongs, remove the corn cobs and let them drain on a clean kitchen towel. Once they are cool enough to handle, cut the cobs crosswise in half for easier handling. Stand each half on its end and carefully slice the kernels off the cobs with a sharp knife, placing the kernels into a medium bowl.
In the same pot of still-boiling water, add the frozen edamame (in shell or shelled). Cook for 4 minutes until tender-crisp. Drain the edamame and immediately run cold water over them to stop the cooking and preserve their bright green color. If using edamame in pods, shell them now and discard the pods. Add the shelled edamame to the bowl with the corn kernels.
Sauté Veggies & Finish Succotash
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Heat the fry pan (with the reserved bacon fat or olive oil) over medium heat. Add the finely chopped shallot (or red onion) and cook, stirring occasionally, until it has softened and become translucent, about 2-3 minutes. Next, add the minced garlic and cook for just 1 minute longer until fragrant, being careful not to burn it. Stir in the chopped red bell pepper, optional jalapeño, and fresh (or dried) thyme. Cook for another 2-3 minutes until the peppers begin to soften.
Finally, add the cooked corn kernels and edamame to the pan. If using, crumble the crisply cooked bacon and add it to the pan as well. Stir everything together gently to combine all the ingredients and allow them to heat through and meld flavors for 1-2 minutes. Season generously with sea salt and freshly ground black pepper to taste.
Add any additional fresh herbs, such as chopped cilantro or parsley, if desired, for an extra burst of freshness. Your sweet corn succotash is now ready to serve!
Leftover succotash keeps beautifully in an airtight container in the refrigerator for up to 4 days. It’s delicious served warm, at room temperature, or even chilled as a refreshing salad.
Notes
If you are heat sensitive, omit the jalapeño entirely or use a mild green pepper such as a green bell pepper or an Anaheim chili pepper for a subtle earthy flavor without the spice.
For herb variations, feel free to experiment with different fresh herbs. Chopped fresh cilantro or Italian parsley stirred in at the end adds a bright, fresh finish. Fresh basil is also a wonderful choice for a summery aroma, or a touch of chopped fresh oregano can add a more robust, savory note.
Nutrition