Bacon Succotash
Course
Side Dish
Cuisine
American
Keyword
comfort food
Servings
Prep Time
6
servings
10
minutes
Cook Time
Passive Time
30
minutes
40
minutes
Servings
Prep Time
6
servings
10
minutes
Cook Time
Passive Time
30
minutes
40
minutes
Ingredients
4
ears
corn on the cob
6
strips
Indiana Kitchen bacon, cooked
diced
1
lb.
frozen lima beans
1
medium
onion
diced
1
bell pepper
diced
1
jalapeno pepper
seeded and diced finely
2
c.
okra
sliced
1 1/2
c.
grape tomatoes
halved
2
cloves
garlic
minced
1
tsp.
paprika
1
tsp.
salt
1/2
tsp.
pepper
Instructions
Using a sharp knife, cut the kernels off the cob. Set aside.
Brown bacon in a skillet over medium heat. Drain on a paper towel-lined plate, but leave some bacon fat. Leave about 3-4 Tbsp. of bacon fat.
Meanwhile, boil the lima beans in a saucepan for 7-8 minutes. Drain and set aside.
Place the onion, pepper, jalapeno and okra to the skillet with the leftover bacon fat. Sauté for approximately 5 minutes.
Stir in the corn kernels to the skillet. Add the cooked bacon and remaining spices. Lower the heat to medium-low, and stir until corn is tender, roughly 7-8 minutes.
Mix in the grape tomatoes and heat through, 1-2 minutes.
Serve and enjoy!