This corn sauté isn't like a traditional succotash recipe with chiles, bacon and a bit of cider vinegar, it's a corn side dish with complexity and flavor! Ready in minutes, it's great on a weeknight or as a Thanksgiving tradition.
Course Side Dish
Keyword acorn squash, bacon, lima beans, succotash, thanksgiving
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
2large shallotssliced thin
1mediumsweet bell pepperorange, red, or yellow
1jalapeno(optional) finely chopped (keep seeds and membranes for more heat, if desired)
2cupsfrozen corn kernels
1 cup frozen lima beansI used Fordhook
1/2cupfire roasted chiliesdiced (I used Hatch chiles) but you can substitute poblanos.
1/4teaspoon black pepper
1 tablespoon apple cider vinegar
1largetomatoseeded and diced
Heat a large skillet over medium high heat. When pan is hot, add the diced bacon. Fry the bacon, stirring occasionally, until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel.
Discard all but 1 tablespoon of the bacon fat.
Add the shallots and cook for 1-2 minutes, stirring occasionally until tender. Add the bell pepper, onion and jalapeños and cook for an additional 1-2 minutes.
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 succotash with salt, pepper and apple cider vinegar. Taste for seasoning, adjusting as needed.
Remove the succotash from the heat. Stir in the tomato, scallions, bacon and parsley. Transfer to a serving dish and enjoy!