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Succotash Recipe with Bacon & Scallions
I’m chugging along with my Everything but the Turkey Blog Series and today I’m sharing a Succotash Recipe with Bacon & Scallions.
There’s pretty significant historical evidence that Succotash, Narragansett Indian for “broken corn kernels”, was served at the very first Thanksgiving dinner in 1621. It’s tradition. It’s delicious. It’s totally making its way to my Thanksgiving table. But not before it gets a healthy dose of bacon and scallions!
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To Make this Succotash Recipe Ahead of Time:
This recipe comes together fairly quickly, but if you chose to make it ahead of time here are the directions:
- Make the complete recipe up to 24 hours in advance EXCEPT do not add the bacon! If you do you run the risk of chewy bacon, and no one wants that!
- Store the bacon separate from the succotash. Store the succotash, covered, in the refrigerator until ready to serve. Reheat in the microwave at 1 minute intervals, stirring in between. Add the bacon just before serving.
- 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
- 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.
- 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.
- 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.
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