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Sweet Corn Succotash Recipe

Sweet corn succotash

  • Author: The Kilted Chef
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


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


  1. Place the bacon in a heavy cast iron pan and sauté until crispy.
  2. 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.
  3. Allow the succotash to cook until the vegetables begin to caramelize, fold in the tomatoes and cook until the tomatoes are warmed through.
  4. Finish with the two tablespoons of butter.
  5. Serve with the nacho chips for scooping.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers, Sides, Recipes