Succotash
Farideh Sadeghin
65 ratings with an average rating of 4 out of 5 stars
65
35 minutes
Southern Fried Corn
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:5 cups (4 to 6 servings)
- 6fresh ears of corn
- 4slices thick-cut bacon, cut into 1-inch chunks
- 2tablespoons unsalted butter
- 2large shallots, finely chopped
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1teaspoon smoked paprika
- ½teaspoon freshly ground black pepper
- ½teaspoon granulated sugar
- 2teaspoons cornstarch
- 1(12-ounce) jar roasted red peppers, drained and diced
- 2large scallions, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
276 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 8 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Slice off the kernels from each ear of corn (you should have about 4 cups). Then, with the flat edge of the knife or the edge of a small spoon, scrape each corn cob over a plate to collect the starchy “milk.” Discard the cobs.
- Step 2
Heat the bacon in a large nonstick skillet over medium. Cook until crisp, stirring occasionally, 8 to 10 minutes. Transfer bacon to a plate lined with paper towels. Drain any fat into a small heatproof bowl, leaving about 2 tablespoons in the skillet.
- Step 3
Add the butter to the skillet to melt. Add shallots and sauté until tender, about 3 minutes.
- Step 4
Increase the heat to medium-high. Add corn kernels to the skillet, along with the reserved starchy milk, the salt, paprika, pepper and sugar. Cook, stirring frequently, until corn is softened and lightly browned in spots, 5 to 7 minutes.
- Step 5
In a small bowl, combine ¾ cup water with the cornstarch; stir until well combined to create a slurry.
- Step 6
Add the slurry to the corn mixture and cook, stirring constantly, until it’s smooth, 1 to 2 minutes.
- Step 7
Stir in cooked bacon, red peppers and half the scallions to heat through, 1 to 2 minutes. Serve topped with remaining scallions.
Private Notes
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Cooking Notes
Mike in Indianapolis.
I didn’t have any jarred red peppers in my pantry, so I used fresh red peppers (sweet) cut into 1/2 slices, tossed in olive oil and salt, then ran under the broiler for 8 minutes, flipping once. WHAT a difference. Hide them from yourself if you make them ahead so you will have some left to throw in at Step 7!
KDA
I have enduring memories of watching my grandmother cut corn off the cob and then "milk" it to add creaminess. Even if you just fry it up in a little butter, it's heaven next to sliced tomatoes.
Mike S.
I made this last weekend, and now the recipe appears in NYT! My variation was that I overbought Hatch chilis and used them instead of canned chilis. I also chopped up some cherry tomatoes. Bacon, tomatoes, corn, chilis: a summer dish made in heaven.
Ruth Taber
Don't throw the cobs away - save them to enhance a delicious soup/long cooking stew and then toss! (No soup planned now? Freeze cobs until needed!)
RAH
When SAVING the cobs for use in a vegetable stock- get out your cleaver and chop up into 3-4 segments each. They will freeze easier and you will get a chance to release your pent-up anger!!!
John
Fried corn has deep roots in all aspects of traditional Southern cooking. However, it would almost never have jarred peppers or smoked paprika. Nor does it need either of these ingredients. Just fry shucked corn until slightly browned and enjoy.
Lisa H
I used andouille sausage instead of the bacon. Super yummy.
Marguerite
I left out the cob “milk” procedure and slurry at the end because I wanted it loose instead of creamy. Served it as a bed for grilled swordfish. Fantastic summer dish, especially with fresh-picked Ohio sweet corn.
Laura
Growing up in the south we ate a variation of this dish, using tomatoes instead of red peppers. No paprika, cornstarch, or sugar. I still make it that way, but may have to try this version.
dee kelleher
Those home roasted peppers will also be delish in homemade pimiento cheese!
AM
I made this without the bacon (doubled the butter) for a block party in case there were vegetarians in the crowd. Really delicious! And it held up well on the buffet for several hours.
brad edwards
This is a wonderful summer recipe, great with the freshest corn. First time I didn’t have any bacon, made it with just butter, thought the lack of bacon didn’t make much difference, it was SO GOOD! Well, I made it again tonight, with bacon, and guess what? I was wrong! It was even better. Husband likes it cold too, like a relish.
Nelson P.
There are no sundried tomatoes in the recipe.
Patsy A.
I want to add a note. You can add shrimp to this for a delicious meal. Also, you can add cut okra and smother it for a dish we call "Cajun succotash."
Pete
Basil is not part of this recipe
Brie
This is what I knew as succotash growing up. You can change the pepper, the meat and\or the spices but it's still succotash. It can be spicy, tangy or rich but it's still succotash. It's wonderfully diverse and easily adjusted but it's still succotash.
Pete
Made this once and now we're hooked!
zoz
Last night I made this with some variations. First I used Hatch Chili bacon (thick sliced bacon that is coated with hatch chili prior to slicing), and I used hot cherry peppers from Fresh Market’s olive bar. When the corn mixture was done cooking, I combined it with orecchiette pasta. The sweetness of the corn and sugar melded with the heat of the peppers and paprika was almost too delicious to bear. I mean, the meal was astonishing. Thinking of it for dinner tonight makes me swoon!
Nicole
Added some jalapeño as was a bit bland for my taste and was delicious!
Mary
This made a great corn salad that stored well and tasted just as good when cold.
Diane K
This was delicious, but way too much food. I made a recipe and a half for a BBQ for 8 and there was more then enough for 16! I used a bundt pan to remove the kernels from the cobs, which worked really well. I also had to make the dish the day before. I stopped after step 4 and continued the next day, but about an hour before I was going to serve. The perfectly crisped bacon was super soggy, and really didn't add anything to the dish. I will leave it out next time and add more butter, instead.
Name Beth Bochnak
Very good. More pimento, more bacon.
TD
This was delicious and will definitely make again. Also, made a great lunch the next day— reheated with some added chopped tofu
Mark G
Used Peppadew mild piquante peppers and that little bit of heat and acid worked well. I will omit the bacon and sugar next time. FAB dish.
Greg D
Vegetarian without the bacon.
David in Iowa (for a week)
Substituting mushrooms for bacon. I'm adding a lot of salt as they slowly drain of water but I think it will still have some of that heft that bacon provides, while not losing any of the saltiness.
Karen
I wanted to love this. The sundried tomatoes are way too heavy handed in this recipe. I cut it back to 1/4 of the recipe and still too much. I wouldn't make this again.
Nelson P.
There are no sundried tomatoes in the recipe.
Karen A
It’s not summer if I don’t make my version of this recipe. I replace red peppers with fresh, roasted and peeled Hatch chiles, and replace the slurry with with roughly 4T half and half. I hadn’t thought to add smoked paprika, I’ll have to try that!
Patsy A.
We make a similar dish in Louisiana called maque choux. You can add fresh tomatoes or use fresh bell peppers (red or green). No sugar, but use a little Cajun seasoning. Definitely do not use the cornstarch slurry. Otherwise, it's much the same and very delicious!
Patsy A.
I want to add a note. You can add shrimp to this for a delicious meal. Also, you can add cut okra and smother it for a dish we call "Cajun succotash."
mb
i learned to make it with a can of rotel for the liquid and mixins no bacon, but it never hurts anything…
Diane K.
I thought this was reminiscent of maque choux! And I think you're right, it doesn't need the corn starch slurry!
Laura
This was excellent! We had everything on hand except bacon, but we did have chorizo, so we used that. It added zinginess and flavour that I think would have been sorely missed if we'd used bacon. Cooked as instructed and ate as a main dish for an easy dinner. It fed my husband and I well, and the leftovers were excellent the next day when we tossed them into a frying pan that had just been home to some blackened chicken breasts.
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