Plated: Be All Ears This Fall - Go for Corny Recipes
October 2023
Ingredients
- 1/2 pound bacon diced
- 2 large shallots sliced thin
- 1 medium sweet bell pepper orange, red, or yellow
- 1 medium onion diced
- 1 jalapeno (optional) finely chopped
- 2 cups frozen corn kernels
- 1 cup frozen lima beans
- 1/2 cup fire roasted chilies diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 large tomato seeded and diced
- 3 scallions sliced thin
- 2 tablespoons chopped parsley
Directions
Heat a large skillet over medium high heat. When the pan is hot, add the diced bacon. Fry the bacon, stirring occasionally, until it has rendered its fat and is crisp. Transfer bacon with a slotted spoon to a plate lined with a paper towel.
Discard all but 1 tablespoon of the bacon fat.
Add the shallots and cook for 1 to 2 minutes, stirring occasionally until tender. Add the bell pepper, onion and jalapeños and cook for an additional 1-2 minutes.
Mix in the frozen corn and lima beans and stir until they’re almost completely defrosted, then stir in the diced chiles and cook for 1-2 minutes more.
Season the succotash with salt, pepper, and apple cider vinegar. Taste for seasoning, adjusting as needed.
Remove the succotash from the heat. Stir in the tomato, scallions, bacon, and parsley. Transfer to a serving dish and enjoy!
Sweet corn red peppers and onions in fry pan on the stove
