Simple Succotash

Simple Succotash

A perfect way to enjoy that sweet summer corn, or use frozen corn if fresh is unavailable. Succotash is a dish that was introduced to struggling early colonial settlers back in the 1700’s by indigeous Americans. Composed mainly of corn, beans and assorted vegetables –  these were ingredients unheard of in Europe at the time. Succotash was served as meal (rather than a side, as it is nowadays), as it is inexpensive to prepare and very nutrient dense. My version is easy and delicious! Perfect for BBQ season and it also makes a great side for Thanksgiving dinner!

Simple Succotash

My version of succotash is easy to prepare and delicious. Must be all the bacon!
Course: Side Dish
Servings: 6


  • 6 ears corn, shucked, kernels removed or 3 cups corn kernels, thawed from frozen
  • 1 yellow onion, diced
  • 1 tbsp olive oil
  • 5 slices bacon, chopped
  • 3/4 cup canned pinto beans drained and rinsed
  • 3/4 cup canned black beans drained and rinsed
  • 1 cup assorted heirloom cherry tomatoes quartered
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • zest of one lemon
  • salt and pepper to taste


  • In a large sauce pan, sauté onion over medium heat in olive oil. Add bacon and cook until browned.
  • Add corn and continue sautéing for 5 minutes. Add pinto beans, black beans, cherry tomatoes, parsley and cilantro and continue cooking for several minutes until heated through.
  • Remove from the heat, stir in lemon zest and season to taste with salt and pepper. Enjoy!


Make this vegetarian by omitting the bacon and adding a couple of tablespoons of butter at the end of the cooking time.
Spice it up by adding a couple of chopped, seeded jalapenos, a pinch of cayenne pepper or a pinch of smoked paprika.