Made with salty bacon, fresh tomatoes, and bright herbs, this Corn Succotash recipe comes together perfectly to create a delicious summer side dish.

I've been making some version of this corn succotash for over a decade now. Like this Creamy Corn Pasta with Bacon recipe, there is something so special about the combination of salty bacon, sweet corn, and in this case, umami tomatoes, in the summer.

This succotash is just barely cooked, making it light yet satisfying. The raw tomatoes and summer herbs add a refreshing touch, while the feta and simple pan "dressing" bring the dish together. File this recipe under: simple but delicious.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text.

bacon
green onions
corn (fresh is best and gives it a crunchy element, but I have to admit I use frozen corn for this very often)
cherry tomatoes (cherry tomatoes have much less moisture than whole tomatoes, and that is ideal for this, but I have made it with whole tomatoes too)
feta (goat cheese would be a similar choice)
salt and pepper
white wine vinegar (this can be swapped with an acid of your choice, such as red wine vinegar or lemon)
chives and basil (or other fresh herbs)

If you’ve read through the ingredient list, it should be clear that this recipe is extremely adaptable. I’ve made many variations with different ingredients, and I encourage you to do the same (after you try this version, of course).

How to Make It

This recipe is pretty straightforward, however, there are specific steps that are crucial for achieving the best outcome, especially when it comes to preparing the bacon. Here is an overview:

Step 1: Cook the bacon, set it aside, and remove excess rendered bacon fat (leaving just two tablespoons that are necessary to make the "pan dressing"

Step 2: Add the green onions and corn, and cook until just starting to soften. Shut off the heat.

All the ingredients for corn succotash in a skillet.

Step 3: Add in the remaining ingredients, stir together, and season to taste! It's best to do this after you've added the bacon so you can factor in the salinity from the bacon.

A serving platter of corn succotash with bacon and tomato and fresh herbs.

Step 4: Serve this summer side dish immediately, or at room temperature after cooking. Leftovers can be enjoyed the next day, though they may get a bit soggy. Adding some fresh lettuce to the leftovers to make it into a salad!

More Summer Side Dishes

Making this Corn Succotash? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!

Full Recipe

Tomato, Bacon and Corn Succotash

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Author: Kelli Avila
Prep Time: 00:10
Cook Time: 00:10
Total Time: 20 minutes
Yield: Serves 4
Category: Side Dish

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Description

This Tomato and Corn Succotash is really fresh and bright tasting without much effort at all! If you have fresh, in-season corn, go ahead and use that! For all other months of the year, high-quality frozen corn is a great option here. If you can find it, use fire-roasted frozen corn for an extra flavor boost.

Ingredients

Units Scale

6 slices bacon, diced
3 cups fresh-cut corn kernels (from about 4 corn cobs), or 3 cups frozen corn
2 green onions, trimmed and sliced
2 cups cherry tomatoes, halved
1 tablespoon white wine vinegar or lemon juice
¼ cup sliced chives
½ cup crumbled feta cheese
Pinch of salt and pepper

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Instructions

In a large skillet, cook the bacon over medium-high heat until crispy. Use a slotted spoon to remove the bacon from the skillet and set aside on a paper towel-lined plate. Drain all but 2 tablespoons of rendered bacon fat from the skillet.
Add the corn and green onions to the skillet and cook until softened, 3 to 5 minutes.
Remove the skillet from the heat and add the tomatoes and white wine vinegar. Stir in the bacon just before serving so it remains crispy. Season to taste with salt and pepper.
Serve warm or at room temperature.

Notes

Make sure to taste the succotash before adding in the salt to assess how salty the bacon is.