Succotash
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Succotash is a classic American dish and one of the easiest (and tastiest) ways to enjoy summer’s veggies.
If you’re of a certain age, the word “succotash” might bring to mind Sylvester the Cat blurting out “sufferin’ succotash!” But in real life, it’s a classic American dish with Native American roots that’s especially popular in the South. At its core, succotash is a summer mix of corn and beans (traditionally lima, though I like to use edamame), often brightened with bell peppers, okra, or tomatoes for extra flavor and color. The best part? It’s endlessly flexible—you can swap in whatever’s fresh from your kitchen or garden.
My version, inspired by Southern Living, gets a little upgrade with some crispy bacon crumbled on top (because, well, most things taste better with bacon!). Serve succotash as a side dish to BBQ chicken or grilled salmon, or let it stand on its own as a light main course.
“So simple and very satisfying. A winner!”
What You’ll Need To Make Succotash
Step-by-Step Instructions
Step 1: Cook the bacon. Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes.
Step 2: Drain the bacon. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
Step 3: Cook the onion and garlic. To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
Step 4: Add the veggies and seasoning. Stir in the corn and edamame, then season with the sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes.
Step 5: Finish the dish. Remove the pan from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.
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Succotash
Succotash is summer in a bowl—fresh, colorful, and always a crowd-pleaser.
Ingredients
- 5 bacon slices
- 1 medium yellow sweet onion, diced (about 1½ cups)
- 1⅛ teaspoons salt, divided
- 2 cloves garlic, finely chopped
- 3 cups fresh (raw) corn kernels, from 4 ears
- 2 cups fresh or frozen shelled edamame, thawed if frozen
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 5 ounces cherry tomatoes, halved (about 1 cup)
- ¼ cup thinly sliced fresh basil
Instructions
- Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
- To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
- Stir in the corn kernels, edamame, sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes. Remove from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 262
- Fat: 13 g
- Saturated fat: 3 g
- Carbohydrates: 29 g
- Sugar: 7 g
- Fiber: 5 g
- Protein: 13 g
- Sodium: 529 mg
- Cholesterol: 16 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Could you please offer a substitute for the edamame?
Hi Larry, I’d recommend lima beans (which are actually typically what goes into succotash instead of edamame). That said, this recipe is very flexible; you can swap in any fresh vegetable you like.
Will frozen corn work?
I think fresh is best, but frozen will definitely work in a pinch. Enjoy!