Grilled Corn Succotash

Grilled Corn Succotash is a vibrant, flavorful dish that captures the essence of summer in every bite. This modern twist elevates the classic succotash recipe by grilling the corn to bring out its natural sweetness and add a smoky depth. It’s perfect with crab cakes, Blackened Steak Bites, or Nashville Hot Fried Chicken!

How to Make Grilled Corn Succotash:

Recipe Ingredients:

Here’s everything you’ll need to make this succotash recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Corn: Corn, especially fresh corn, is the most essential ingredient in succotash. If you don’t have leftover grilled corn, giving the fresh, poached corn a smoky char on a grill pan or cast iron skillet adds another layer of flavor. If good, fresh corn isn’t available, frozen corn kernels are a great substitute.
• Lima Beans: Lima beans are another essential ingredient. Frozen baby lima beans don’t require any pre-cooking before adding to the succotash. If you’re not a lima bean fan, use shelled edamame instead. Shelled edamame does require cooking before adding it to the succotash.
• Bacon: Use regular smoked bacon and avoid flavored such as maple-flavored. If you don’t consume pork, use turkey or beef bacon. This Grilled Corn Succotash can be made vegetarian using plant-based bacon.
• Cajun Seasoning: Cajun seasoning includes a variety of ground peppers, such as white, black, and cayenne, along with paprika, onion, celery, and garlic. If your spice tolerance is low, use less than what is called for.
• Cayenne: Omit or use less if your spice tolerance is low.
• Tomatoes: Rather than adding the tomatoes directly to the succotash, as is often called for, I serve the succotash over lightly grilled, warm tomato slices. You can also warm the tomato slices on a baking sheet in the oven.
• Basil: Can also use parsley.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Grill the corn conventionally on an outdoor grill, in the oven, or on the stovetop, as shown. You can also use leftover grilled corn.
• Let cool, and remove the kernels with a sharp knife.
• Alternatively, boil the corn for 3 minutes, cool, and scrape the kernels for a simpler succotash. Set aside.

• Cook the bacon in a non-stick or cast iron skillet over medium heat until browned and crisp, approximately 4-5 minutes.
• Transfer the bacon to a paper towel-lined plate.
• Reserve the bacon drippings in the skillet.

• Keep the heat at medium and add the red bell pepper.
• Cook for 3-4 minutes or until it softens.
• Add the scallion and cook 1-2 minutes more.
• Stir in the Cajun or blackening seasoning, lima beans and corn and heat through.
• Add the butter and stir until the butter has melted.
• Add salt, black pepper, and cayenne (if using) to taste. Stir in parsley or basil.
• Lightly brush a grill pan or another cast iron skillet with olive oil. Heat over medium-high heat. Place the tomato slices onto the hot pan and grill/sear for 1 minute per side just to heat through.
• Transfer the tomatoes to a platter and season with salt and black pepper. Top with the succotash and serve immediately.

• Add the butter and stir until the butter has melted.
• Add salt, black pepper, and cayenne (if using) to taste.
• Stir in basil.

• Lightly brush a grill pan or another cast iron skillet with olive oil.
• Heat over medium-high heat.
• Place the tomato slices onto the hot pan and grill/sear for 1 minute per side just to heat through.
• Transfer the tomatoes to a platter and season with salt and black pepper.

• Top with the succotash and serve immediately.

Frequently Asked Questions: