This Fresh Corn Succotash can be made with fresh corn, frozen corn or even leftover corn from dinner or a holiday feast! An easy side dish for any dinner!
When fresh corn is in season we’re at the farm stand at least once a week. Where we live there’s lots of places to choose from, but the one that we like getting corn from is about 15 minutes from our house.
So when we go we stock up on the corn.
If you leave corn in it’s husks and keep it in the fridge it’ll keep fresh for a week but usually leftover corn isn’t a problem at my house but when you do have extra, this Fresh Corn Succotash recipe is the best way to use it up!
What Is Corn Succotash?
Succotash is typically a side dish recipe that uses sweet corn and lima beans.
But no one likes lima beans so they aren’t in this recipe.
Ok, kidding. Maybe someone out there likes lima beans…this family does not. Instead I mixed in healthy red peppers, sweet onions and fresh basil.
Topped off with a splash of cream. Perfection.
Corn succotash works if your corn is uncooked or cooked, frozen or fresh. Obviously you’ll have to give it a little extra time in the pan if it’s not cooked but it all works out the same.
Start by cutting the kernels off the cob. Yep this is a messy job, if you have a large bowl to do this in you might save yourself corn flying all over your kitchen…
Melt 2 tablespoons of butter in a large skillet, then add the onion and cook it down for a few minutes.
Now you can add in the rest of the vegetables and let them cook down with the onion. This sweet corn succotash recipe only take 1 minute from start to finish!
After the vegetables cook down it’s time to swirl in a touch of heavy cream. You CAN leave the cream out and it will still be tasty.
But it’s just a little. A little bit of heavy cream love to make this creamy corn succotash recipe come together.
PRO TIP – If you’ve got little guys that think they don’t like vegetables, you should make this succotash recipe for them and watch it disappear.
Our youngest says that he doesn’t even like corn and yet he still eats this corn succotash like crazy! See what a little butter and cream can do?
Butter really does make everything better – and cream. But if you’re looking for a really healthy and clean version of this veggie succotash feel free to leave them out.
Not promising that it’ll be as good as the recipe here but it will still be a delicious vegetable side dish!Print
An easy vegetable side dish that can use frozen corn, canned corn or even leftover corn form dinner or a holiday meal!
- 4 cups fresh or frozen corn
- 2 cups red bell pepper, chopped
- 1/2 cup onion, chopped
- 2 teaspoons fresh basil, chopped
- 2 tablespoons butter
- 1/4 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Add the butter to a large skillet over medium heat.
- Once the butter is melted add the onion and cook for 3-4 minuets until softened.
- Add the corn and bell pepper to the skillet and cook for 5-10 minutes. Shorter if the corn is already cooked and longer (closer to 10 minuets) if the corn is frozen or raw.
- Stir in one tablespoon of the fresh basil.
- Pour in the cream and season with the salt and pepper.
- Cook 5 minutes until the cream has reduced, then top with the other tablespoon of fresh basil and serve.
Keywords: corn succotash, vegetables succotash, side dish, leftover recipes, frozen corn, easy side dish