Fried corn succotash. Succotash, a savory combination of corn and beans, is a southern staple dish with a long history. Seventeenth century Native Americans introduced "msickquatash" to struggling colonial immigrants. Corn Succotash is the perfect summer side dish made with freshly grilled corn, zucchini, grape tomatoes, red bell peppers, lima beans and red onion.
Keep it simple or try one of the variations. Sweet Corn Succotash can be made with fresh, frozen and even leftover corn from your refrigerator! This side dish recipe goes great with almost any meal! You can have Fried corn succotash using 15 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Fried corn succotash
- Prepare of corn.
- You need 1/2 of green pepper.
- It's 1/2 of red pepper.
- Prepare 1/2 of red onion.
- You need 1/2 of white onion.
- It's 3 of cobs of corn.
- Prepare 1 packages of frozen okra.
- You need 1 can (8 oz) of can of tomato sauce.
- It's 1 can (14.5 oz) of stewed tomatoes.
- Prepare 2 slice of bacon.
- It's 1 stick of butter.
- It's 1 of salt.
- It's 1 of black pepper.
- Prepare 1 of red pepper flakes.
- Prepare 1 of onion powder.
Succotash is a dish built around corn and some kind of bean. The term "succotash" is generally thought to mean boiled corn kernels and originating from the word msickquatash used by the. Birmingham, Alabama, chef Chris Hastings uses fresh field peas, like black-eyed peas, in his succotash, but green peas are nicely sweet. There's no suffering with this succotash. . . only pure, fresh summer flavors.
Fried corn succotash step by step
- Shuck and boil your corn cobs in salted water for about 10 mins. Makes it easier to cut your corn off the cob..
- Fry 2 to 3 strips of bacon in cooking oil. While bacon is cooking cut up your peppers and onions..
- Use a fork to chop up bacon. In the same pan that you cooked the bacon put your onions and peppers in and start to sautee along with the bacon. I like to use a cast iron skillet. Feel free to use any large cooking skillet. Also feel free to leave out bacon for a vegetarian recipe..
- Add salt, pepper and onion powder to vegetables and bacon. I like some red pepper flakes to balance the sweetness. I was heavy on the red pepper flakes..
- Take your corn off the heat and run under cold water. Let cool and cut your corn off the cob. Add to skillet with other ingredients. Keep stirring and let your ingredients mix well..
- Add your stick of butter a very small amount of water and turn your heat way down on your pan and cover. This helps your corn to soften up..
- Take your okra out the freezer and slice. Much easier to slice them frozen. I didn't use the entire bag I only used about a quarter of the bag or about 10 pieces..
- Add your sliced okra to your skillet, your can of tomato sauce and your can of stewed tomatoes with liquid. Do not drain them..
- Check the flavor and addore salt, pepper and onion powder to desired taste. Keep the flame low and simmer for about another 45 mins. Stir occasionally. I like to serve mines over white rice with sweet corn bread on the side. Enjoy!!.
You see, succotash is essentially boiled corn and shell beans (in fact, the word "succotash" comes from a Narragansett Indian word for boiled corn.) To cook quinoa, you have to boil it. Lima beans and tomatoes are stewed with butter, then simmered with corn. This is fabulous with fresh summer veggies, but frozen or canned can be used. Mix remaining ingredients together with beans Add corn and remaining ingredients. Season to. more fried meat grease as needed to prevent sticking.