"If you’re looking for a good corn side dish… stop your internet browsing right here. This corn sauté is gives a nod to your favorite traditional succotash recipe, but it’s embellished with hatch chiles, jalapeño and bacon. Succotash (or corn sauté) is a Thanksgiving tradition, but oftentimes makes it to our dinner table on any random Tuesday, because, it’s so good — and unlike most Thanksgiving dinner sides, it’s ready in minutes."
Ingredients:
- 1/2 pound bacon diced
- 2 large shallots sliced thin
- 1 medium sweet bell pepper orange, red, or yellow
- 1 medium onion diced
- 1 jalapeno (optional) finely chopped (keep seeds and membranes for more heat, if desired)
- 2 cups frozen corn kernels
- 1 cup frozen lima beans I used Fordhook
- 1/2 cup fire roasted chilies diced (I used Hatch chiles) but you can substitute poblanos.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 large tomato seeded and diced
- 3 scallions sliced thin
- 2 tablespoons chopped parsley
Instructions:
- 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!
Recipe from: Garlic and Zest
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