Corn Succotash

Corn Succotash with sweet corn, edamame, bacon, peppers, onions, and tomatoes cooked together in one skillet. This easy side dish pairs perfectly with grilled meats, cookouts, and summer dinners.

Course Side Dish

Cuisine American

Keyword barbecue side dish, corn succotash, corn succotash with bacon, corn succotash with edamame, skillet corn succotash, succotash recipe, summer side dish

Prep Time 10

Cook Time 20

Total Time 30

Servings to 6

Calories 280kcal

Author Cathy Pollak

Equipment

large high-sided skillet Gives the vegetables enough room to cook evenly.
Cutting board For prepping the vegetables and bacon.
wooden spoon or spatula. For stirring the vegetables.

Ingredients

6 slices bacon diced
½ cup (75 g) Vidalia onion
1 red or orange bell pepper seeded and diced
2 cloves garlic minced
2 (12-oz / 340 g) frozen corn thawed, or 6-8 ears of corn
12 oz (340 g) frozen shelled edamame beans thawed
3 tbsps (42 g) butter
2 tsps (5 g) Lawry's Total Seasoning
2 tbsps (30 ml) apple cider vinegar
1 tsp (5 g) kosher salt or to taste
1 tsp (2 g) black pepper or to taste
1 pint (280 g) grape tomatoes halved

Instructions

Add the bacon to a large high-sided skillet over medium-high heat and cook until it reaches your desired level of crispness. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
6 slices bacon
Reduce the heat to medium and add the onion and bell pepper to the bacon drippings. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds more.
½ cup (75 g) Vidalia onion, 1 red or orange bell pepper, 2 cloves garlic
Add the corn, edamame, butter, and Lawry's Total Seasoning. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and heated through.
2 (12-oz / 340 g) frozen corn, 12 oz (340 g) frozen shelled edamame beans, 3 tbsps (42 g) butter, 2 tsps (5 g) Lawry's Total Seasoning
Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for 2 more minutes, just until warmed through and still holding their shape.
2 tbsps (30 ml) apple cider vinegar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, 1 pint (280 g) grape tomatoes
Remove the skillet from the heat, stir in the bacon, and serve warm or room temp.
6 slices bacon

Notes

Edamame replaces the traditional lima beans found in many succotash recipes, giving the dish a firmer texture
For the best texture, thaw the corn and edamame before cooking. Starting with frozen vegetables can add excess moisture to the skillet and increase the cooking time.
The tomatoes are added at the end so they stay juicy and hold their shape rather than cooking down into the vegetables.
This corn succotash pairs well with grilled chicken, pork chops, steak, burgers, barbecue, or smoked meats.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you’re making this Corn Succotash, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition