Tomato, Bacon and Corn Succotash

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. There is something special about the combination of salty bacon, sweet corn, and umami tomatoes that draws me in.

This succotash is just barely cooked, giving it a feeling of being both light and satisfying, with the raw tomatoes and summer herbs adding a refreshing touch. The added feta and simple pan "dressing" bring the whole dish together. File this recipe under: simple but so delicious.

So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.

• 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 that ingredient list then it should be clear to you that this recipe is extremely adaptable. I've made so many variations of this with different ingredients, and I encourage you to do the same (after you give this version a try, of course).

Overview of Steps

As stated above, this recipe is very simple. However, there are some distinct "steps" needed to have the best outcome, namely with the bacon. Here is an overview, but the full recipe is written below this article.

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

Storage and Leftover Tips

This Corn Succotash is best served immediately, or at room temperature after cooking. However, I've happily enjoyed leftovers the next day, though they get a bit soggy. Sometimes I add some fresh lettuce to it to make it a salad.

More Salad Recipes

• John's Goat Cheese Salad
• Cucumber Avocado Salad
• Creamy Macaroni Salad
• Simple Coleslaw with Dill

Making the recipe? 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!

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