Sweet corn succotash
Do you remember that time in 2020 when we took a daytrip to Tusket Island? The boat ride over was incredible, the sun was shining and the scenery was beautiful. Tusket Island is by far one of the most beautiful places that I’ve been and to top it off we enjoyed this incredible Sweet Corn Succotash on the wharf while we watched the fisherman ready their traps for the lobster season, I wish I was back there now! With another big bowl of this succotash of course!
Sweet corn succotash
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 1/2 lb of bacon diced
- 5 cobs of corn, kernels removed
- 1 cup of edamame beans
- 1 medium red onion diced
- 1 medium yellow onion diced
- 1 jalapeno pepper seeded and diced
- 1 tablespoon of Cajun seasoning
- 1 teaspoon of hot sauce
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 1 pint of cherry tomatoes diced
- 2 tbsp of butter
- Nacho chips for serving
Instructions
- Place the bacon in a heavy cast iron pan and sauté until crispy.
- Add each of the remaining ingredients one at a time stirring to incorporate before adding the next, starting with the corn and finishing with the seasoning. Do not add the tomatoes at this point.
- Allow the succotash to cook until the vegetables begin to caramelize, fold in the tomatoes and cook until the tomatoes are warmed through.
- Finish with the two tablespoons of butter.
- Serve with the nacho chips for scooping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Sides, Recipes
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