Succotash Recipe with Bacon & Scallions #EverythingButTheTurkey
Prep time
Cook time
Total time
Recipe adapted from America's Test Kitchen
Serves: 6-8 servings
  • 3 medium ears fresh corn, husks and silk removed
  • 6 slices bacon
  • 1 - 2 tablespoons unsalted butter
  • 1 small onion, minced (about 1 cup)
  • ½ medium red bell pepper, cored, seeded, and cut into ½-inch dice (about ½ cup)
  • 2 medium cloves garlic, minced
  • 1 10-ounce bag frozen lima beans
  • ¾ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Pinch cayenne pepper
  • 3 scallions, both green and white parts, thinly sliced
  • 1 Tablespoon minced fresh parsley leaves
  1. Cut the kernels from the ears of corn into a medium bowl. Use a box grater to scrape any remaining meat and pulp from the cobs directly into the bowl with the cut kernels.
  2. Slice the bacon into ½-inch pieces and cook in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon to paper towel-lined plate to drain; set aside. You should have 2 to 3 tablespoons of bacon fat in the pan, add 1 to 2 tablespoons unsalted butter (so the total amount is 4 tablespoons) and melt over medium-high heat.
  3. Add the onion and red pepper and sauté until softened and beginning to brown around the edges, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the corn kernels and pulp, frozen lima beans, salt, pepper, and cayenne and turn the heat down to medium. Cook, stirring occasionally, until the limas and corn have cooked through, about 5 minutes. Stir in the scallions during the final minute of cooking. Stir in the parsley and bacon and serve immediately.
Recipe by Food, Folks and Fun at