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Corn succotash with tomatoes and bacon.

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Tomato, Bacon and Corn Succotash

Recipe by Kelli Avila

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.

  • Total Time20 minutes
  • YieldServes 4

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
  • 1/4 cup sliced chives
  • 1/2 cup crumbled feta cheese
  • Pinch of salt and pepper

Instructions

  1. 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. 
  2. Add the corn and green onions to the skillet and cook until softened, 3 to 5 minutes.
  3. 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.
  4. 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.

  • Prep Time: 00:10
  • Cook Time: 00:10
  • Category: Side Dish

Find it online: https://everydayfamilyeats.com/corn-succotash/