Cast Iron Succotash


Serve this side with any main dish for a flavorful meal.

Cast Iron Succotash
Makes 6 Servings
  • 3 slices thick-cut bacon, chopped
  • 1 cup chopped sweet onion
  • 1 (12-ounce) package frozen yellow corn kernels, thawed and patted dry
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped (1½ cups)
  • 1 green bell pepper, chopped (1 cup)
  • 1 medium jalapeño, seeded and chopped
  • 1 (16-ounce) package frozen baby lima beans, thawed and patted dry
  • 1½ cups halved grape tomatoes
  • ¼ cup sliced green onions
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons chopped fresh basil
  1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon from skillet with a slotted spoon and let drain on paper towels, reserving drippings in skillet.
  2. Add onion to reserved drippings in skillet; cook until lightly browned, 3 to 5 minutes. Add corn, garlic, zucchini, bell pepper, and jalapeño, stirring until corn begins to brown, about 5 minutes.
  3. Add lima beans, tomatoes, green onion, salt, and black pepper; cook until heated through, about 5 minutes. Top with basil and bacon.



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