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