(recipe by TheSalmons)


Succotash is a pretty holiday side dish. Lima beans are the traditional green item, but we prefer to use edamame.

Remove the kernels from 3-4 ears corn. Use a mix of white and yellow corn if available.

Cook 4-6 slices bacon in a large skillet. Remove and place on paper towel.

Over medium heat, add onion and saute in bacon fat until soft and translucent, about 5 minutes.

Add garlic, stir until fragrant, about 1 minute.

Add tomatoes, corn, and edamame. Reduce heat to medium-low, cover and simmer until corn is tender and tomatoes are soft, about 15 minutes. Stir occasionally. Break bacon into small pieces and add to mixture.

This keeps well and can be made a day ahead, and kept chilled in the fridge. Re-warm before serving.

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Lynn Salmon <>{

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