This quick and delicious succotash recipe is loaded up with corn, caramelized onions, beans, and okra for the perfect vegetable side dish.
Servings: 6
Prep Time: 10 minutesminutes
Cook Time: 18 minutesminutes
Ingredients
4sliced thick-cut bacon slices
1peeled and small diced yellow onion
1seeded small diced red bell pepper
2finely minced garlic cloves
8ears trimmed fresh corn
5sliced fresh okra
1/3cuplima beans
½medium-diced green zucchini
½cupcherry tomatoes sliced in half
1tablespoonchopped fresh basil
2tablespoonsunsalted butter
sea salt and pepper to taste
Instructions
In a large frying pan or rondeau over medium to medium-high heat, add in the bacon and cook until the lardons are crispy, and the fat has been rendered, which takes about 5 minutes.
Remove the bacon lardons and set them aside.
Add in the onions, garlic, and peppers to the pan with bacon fat and sauté for about 5 to 6 minutes or until lightly browned.
Next, add the corn, okra, and lima beans and sauté over high heat for a further 5 minutes or until the corn is yellow and tender, and the okra begins to turn bright green.
Stir in the zucchini and crisp bacon and cook for only 1 to 2 minutes while frequently stirring. This zucchini should not be mushy.
Remove the pan from heat and finish with basil, tomatoes, butter, salt, and pepper.
Garnish with additional chopped basil and sliced green onions.
Notes
Make-Ahead: If you are serving this recipe hot, you can keep it warm for up to 20 minutes over low heat before serving. When serving it at room temperature, you can make this up to 30 minutes ahead of time.How to Store: Cover the succotash and store it in the refrigerator for 3 to 4 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.How to Reheat: Add a tablespoon of unsalted butter to a large frying pan or rondeau over medium-high heat. Once the butter is melted and in the desired amount of succotash and sauté for 4 to 5 minutes or until warm.Feel free to add any additional ingredients to customize and make it your own.To make this a little more Cajun, feel free to add 1 rib of small-diced celery when cooking the onions, garlic, and peppers to create the trinity.