Succotash with Bacon, Corn, Edamame, and Cherry Tomatoes Recipe

Introduction

Succotash is a vibrant, comforting dish combining fresh corn, edamame, and crispy bacon. This classic side blends sweet, savory, and fresh flavors, making it perfect for any season. Easy to prepare, it brings a colorful burst to your table.

Ingredients

• 5 bacon slices
• 1 medium yellow sweet onion, diced (about 1½ cups)
• 1⅛ teaspoons salt, divided
• 2 cloves garlic, finely chopped
• 3 cups fresh (raw) corn kernels, from 4 ears
• 2 cups fresh or frozen shelled edamame, thawed if frozen
• ½ teaspoon sugar
• ¼ teaspoon black pepper
• 5 ounces cherry tomatoes, halved (about 1 cup)
• ¼ cup thinly sliced fresh basil

Instructions

1. Step 1: Heat a large nonstick skillet over medium heat. Add the bacon slices and cook, flipping once, until crisp, about 5 to 8 minutes. Transfer the bacon to a paper towel-lined plate and set aside. Keep the drippings in the skillet.
2. Step 2: Add the diced onion and ⅛ teaspoon of salt to the bacon drippings. Cook over medium heat, stirring often, until the onion is tender, about 4 minutes. Add the chopped garlic and cook for 1 more minute without letting it brown.
3. Step 3: Stir in the corn kernels, edamame, sugar, black pepper, and the remaining 1 teaspoon of salt. Cook while stirring often until the corn is tender but still crisp, about 3 minutes.
4. Step 4: Remove the skillet from heat. Gently fold in the halved cherry tomatoes and sliced basil. Just before serving, crumble the reserved bacon over the succotash and serve warm.

Tips & Variations

• For a vegetarian version, omit the bacon and use olive oil instead of bacon drippings.
• Swap out edamame for lima beans or fresh green beans for a different texture.
• Add a squeeze of fresh lemon juice for a bright, tangy finish.
• Use fresh herbs like parsley or thyme if basil isn’t available.

Storage

Store leftover succotash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The fresh tomatoes are best added just before serving to keep their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, you can substitute frozen corn kernels. Thaw and drain them before cooking to avoid excess moisture in the dish.

How do I make this dish vegan?

Replace the bacon with smoked paprika or liquid smoke added to olive oil for that smoky flavor. Skip the bacon drippings and cook the onion and garlic in oil instead.

Succotash with Bacon, Corn, Edamame, and Cherry Tomatoes Recipe

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★★★★★

4.6 from 93 reviews

This classic succotash recipe combines sweet corn, tender edamame, and juicy cherry tomatoes with crispy bacon and fresh basil for a vibrant, flavorful side dish. Cooked in a skillet with bacon drippings, it offers a perfect balance of smoky, sweet, and savory notes, making it a delightful accompaniment to any meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Meats

• 5 bacon slices

Vegetables

• 1 medium yellow sweet onion, diced (about 1½ cups)
• 3 cups fresh (raw) corn kernels, from 4 ears
• 2 cups fresh or frozen shelled edamame, thawed if frozen
• 5 ounces cherry tomatoes, halved (about 1 cup)
• ¼ cup thinly sliced fresh basil

Seasonings

• 1⅛ teaspoons salt, divided
• 2 cloves garlic, finely chopped
• ½ teaspoon sugar
• ¼ teaspoon black pepper

Instructions

1. Cook Bacon: Heat a large nonstick skillet over medium heat. Add the bacon slices and cook, flipping once, until crisp, about 5 to 8 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and set aside. Keep the bacon drippings in the skillet for added flavor.
2. Sauté Onions and Garlic: Add the diced onion and ⅛ teaspoon salt to the skillet with the bacon drippings. Cook over medium heat, stirring frequently, until the onion becomes tender, approximately 4 minutes. Add the chopped garlic and cook for an additional 1 minute without letting it brown to preserve its delicate flavor.
3. Cook Vegetables: Stir in the fresh corn kernels, shelled edamame, sugar, black pepper, and the remaining 1 teaspoon salt. Continue to cook the mixture, stirring often, until the corn is tender but still crisp, about 3 minutes. This step ensures the vegetables retain a pleasant texture.
4. Add Fresh Ingredients and Serve: Remove the skillet from heat, then fold in the halved cherry tomatoes and thinly sliced fresh basil. Just before serving, crumble the reserved crispy bacon over the succotash for added texture and smoky flavor, and serve immediately.

Notes

• For a vegetarian version, omit the bacon and use olive oil instead of bacon drippings to sauté the onions and garlic.
• Fresh corn is preferred for the best texture and sweetness, but frozen corn can be used if fresh is unavailable.
• Edamame can be substituted with lima beans or fresh peas for a variation in flavor and texture.
• To reduce sodium, adjust the amount of salt accordingly or use low-sodium bacon.
• This dish pairs well with grilled meats or as a hearty side for summer barbecues.

Keywords: succotash, bacon succotash, corn succotash, edamame recipe, summer side dish, skillet succotash