This corn maque choux isn't like a traditional succotash recipe with green chiles, bacon and tomato; it's a corn side dish with complexity and flavor! Ready in minutes, it's perfect for weeknights.
Heat a large skillet over medium-high heat. When the pan is hot, add the diced bacon. Fry the bacon in the pan and stir occasionally until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel to soak up excess bacon grease.
Discard all but 1 tablespoon of the bacon fat.
Add the shallots and cook for 1-2 minutes, stirring occasionally until softened. Add the bell pepper, onion and jalapeños and cook for 1-2 minutes until tender.
Mix in the frozen corn and lima beans and stir until they're almost completely defrosted, then stir in the diced chiles and cook for 1-2 minutes more.
Season the corn maque choux with salt, pepper and Creole seasoning. Taste and adjust the seasoning to your tastes.
Remove from the heat. Stir in the tomato, scallions, bacon and parsley. Transfer to a serving dish and enjoy!