Two years ago I made succotash for the first time. It’s a fun word to say and a dish that tastes great. The other day we bought some early summer corn from the farm and threw it on the grill. We had a few cobs left and quickly decided to make a Charred Corn Succotash. Charring the corn first gives a little extra dimension to this summer dish.
Succotash is pretty easy to make, and really accessible all year round. You can use frozen corn instead of fresh and we usually use frozen lima beans. When you can get corn in an abundance here, we buy a few extra cobs each time and cut the kernels off. I’ll throw them in a vac seal bag (with a little butter) and freeze them for later use. With the sous vide, you can just dunk that bag right in and you’ve got a summer fresh side all year long.
We add a little jalapeño to ours. It’s not in any way traditional, but like the kick it gives. According to Wikipedia, Succotash is actually a Thanksgiving dish. Who knew? We just think it’s a great way to use Summer corn, especially if you have a few leftover cobs off the grill. Who has leftover corn though, right?
Bacon
Bacon makes everything better. Summer vegetables are amazing on their own. You can make this dish completely vegetarian by leaving the bacon out. However, if you aren’t against bacon, the couple of pieces in this recipe just add some richness and fat. The smokey bacon plays really well in our Charred Corn Succotash recipe.
Herbs
We used fresh sage and thyme from the garden in our version. Versions of this recipe call for basil and or rosemary. If you have fresh herbs, use what is fresh. If there are some you like better than that, choose those. You can definitely substitute dried herbs. You’ll only need a couple of teaspoons instead of a couple of tablespoons.
| This recipe is part of our Summer Vegetable Week |
Charred Corn Succotash
Ingredients
Instructions
- Rince the lima beans under warm water and set aside
- Warm a cast iron skillet over medium heat on the stove and add the bacon, cook the bacon until just before it gets crispy and then remove it from the pan to a plate
- Place the olive oil in the warm pan and add the onions, sautéing until translucent, then add the garlic stir and cook for approximately 30 seconds
- Gently stir the mixture in the pan and cook until heated through then add the fresh herbs and cherry tomatoes right before serving
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