Succotash
Total Time
35 Minutes
Prep Time
20 Minutes
Cook Time
15 Minutes
Rating
4.88 out of 5 stars
(8)
Ingredients
6 servings
- 5 bacon slices
- 1 medium yellow sweet onion, diced (about 1½ cups)
- 1⅛ teaspoons salt, divided
- 2 cloves garlic, finely chopped
- 3 cups fresh (raw) corn kernels, from 4 ears
- 2 cups fresh or frozen shelled edamame, thawed if frozen
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 5 ounces cherry tomatoes, halved (about 1 cup)
- ¼ cup thinly sliced fresh basil
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Preparation
Step 1
Heat a large nonstick skillet over medium heat. Add the bacon and cook, flipping once, until crisp, 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate; set aside. Reserve the drippings in the skillet.
Step 2
To the bacon drippings in the skillet, add the onion and ⅛ teaspoon of the salt and cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the garlic and cook for 1 minute more; do not brown.
Step 3
Stir in the corn kernels, edamame, sugar, pepper, and remaining 1 teaspoon of salt. Cook, stirring often, until the corn is tender but still crisp, about 3 minutes.
Step 4
Remove from the heat and stir in the tomatoes and basil. Right before serving, crumble the reserved bacon over the succotash and serve.
Step 5
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Chef's notes
The wonderful thing about succotash is its flexibility; feel free to swap ingredients based on what you have on hand in your kitchen or garden.
My version, inspired by Southern Living, gets a flavorful upgrade with some crispy bacon crumbled on top — because, well, most things taste better with bacon!
