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.
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.
- 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.
- Cook the bacon, set it aside, and remove excess rendered bacon fat (leaving just two tablespoons that are necessary to make the "pan dressing"
- Add the green onions and corn, and cook until just starting to soften. Shut off the heat.
- 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.
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This Tomato and Corn Succotash is really fresh and bright tasting without really much effort at all!
- 6 slices bacon, sliced
- 2 green onions, sliced
- 4 corn cobs, husked and kernels cut from the cob
- 2 cups cherry tomatoes, halved
- ¼ cup sliced chives
- ¼ cup sliced basil
- ½ cup crumbled feta
- 1 tablespoon white wine vinegar or lemon
- Pinch of salt and pepper
- In a large skillet over medium-high heat cook bacon until crispy. Remove bacon from the skillet and set aside on a paper towel lined plate. Remove excess bacon grease, leaving about 2 tablespoon in the skillet.
- To the skillet add the green onions and corn and cook until soft, about 3-5 minutes.
- Remove from heat and add tomatoes, chives, basil, feta 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.
Keywords: Corn Succotash