Succotash with Corn and Green Chile
On October 14, 2024
This post may contain affiliate links. Please read our disclosure policy.
With sweet corn, creamy beans, and a blend of seasonal veggies like Hatch chiles, this one-skillet Succotash has something for everyone.
Succotash with Corn and Green Chile
If you’re ready to celebrate the flavor of summer’s harvest, my Chile Corn Succotash brings the garden right to your table. This one-skillet instant classic brings together crispy bacon, sweet corn, creamy lima beans, and a kick of heat from roasted hatch chiles. The aroma of sautéed vegetables and smoky bacon filling your backyard may be hard to resist. There’s no sufferin’ here, just sweet, summer goodness. Whether you’re serving it alongside juicy burgers at a weekend cookout or enjoying it as a satisfying meal on its own, this succotash is guaranteed to become a favorite. So grab your cast iron skillet and let’s create a dish that’ll have your friends and family requesting it again and again.
What is succotash?
Succotash is a quintessential American dish with roots deep in Native American cuisine. At its base, succotash is a hearty blend of corn, squash, and beans. Known as the “three sisters”, these crops grow and taste amazing together. Next, succotash is accompanied by other available vegetables and some simple seasonings. This dish has a rich history, starting as a simple native staple, and continuing as a beloved Southern comfort food.
While traditional succotash always features corn and some type of bean (like lima beans), recipes vary from region to region. My Chile Corn Succotash gives you a Southwestern spin on the classic by adding zesty hatch chiles and smoky bacon, creating a perfect blend of flavors that showcases the dish’s versatility.
Ingredients for This Recipe
An awesome part about succotash is how simple it is to create a flavorful and filling dish in one skillet. This recipe uses readily available ingredients that you probably already have in your pantry, and then the produce available in your area. The “three sisters” are a staple, so I used those, and added some personal favorites. Here’s what I used, but remember, you can make it your own, too:
- 4 slices bacon
- 1 medium white onion (diced)
- 1 medium orange bell pepper (diced)
- 1 cup yellow summer squash (cubed)
- 2 cups young lima beans
- 2 cloves garlic (minced)
- 3 cups corn kernels (about 4 ears)
- 1 4-ounce can green chiles or fire-roasted hatch chiles
- Kosher salt (to taste)
- black pepper (to taste)
- 2 Tablespoons unsalted butter
Variations and Substitutions
The beauty of succotash is just how versatile it truly is. This dish is meant to enjoy seasonal produce, so don’t be afraid to get creative and make it your own. If lima beans aren’t your thing, try substituting with a different bean, or some black-eyed peas. Swap out the summer squash for zucchini, or add some diced tomatoes for a burst of brightness. For a vegetarian version, skip the bacon altogether. You can even experiment with different types of peppers for varied levels of heat and spice as well. Remember, the key to a great succotash is using the freshest ingredients available, so feel free to adapt based on what’s in season in your area.
How to Make Succotash
Now that you’ve got all your ingredients prepped and ready, it’s time to build your layers of flavor one by one. Fire up your grill or stovetop, grab your skillet, and follow these simple steps to make southern-style succotash:
- Cook bacon. Get your bacon nice and crispy in your skillet, then remove it and allow it to cool so you can dice it up. Leave the bacon fat in the pan, though. You’ll want that for adding a hint of rich, bacon flavor to your succotash.
- Dice bacon and onions. While your bacon rests, start adding your veggies in small, aromatic waves. First, add your onions until they’re slightly translucent. Then your bell pepper, cooking for 3-5 minutes until you can smell the sweetness. Follow that up with your squash and lima beans, and finally, your garlic. Each vegetable will absorb some bacon flavor, for its own unique taste and texture.
- Add chilis and corn. Your chilis should be roasted, so they don’t need much time. I also cook my corn ahead, so it doesn’t take much time, either. The addition of sweet corn and zesty chiles brings a burst of summer flavor and a gentle heat that takes the entire dish to unforeseen levels of comforting.
- Season with salt and pepper. When everything is kind of cooked, it’s time to add your bacon and melt in generous helping of butter. That way the butter isn’t cooking, but you have that fresh, melty butter flavor. This final touch brings all the flavors together, creating a unique blend that’s simply irresistible.
Serving Suggestions
When it comes to serving, this Chile Corn Succotash can do it all. It’s the perfect side dish for your summer cookouts, pairing beautifully with grilled meats like juicy burgers or smoky pulled pork sandwiches. The vibrant flavors and textures complement the richness of BBQ meats, creating a full and satisfying meal for your family and friends.
For a lighter option, serve it alongside some grilled blackened salmon or shrimp for a taste of summer on a plate. It’s also filling enough to stand on its own as a main course. Just serve it with a some homemade rolls to soak up all those delicious juices. Whether you’re hosting a backyard cookout, a casual family dinner, or looking for a hearty lunch option, this succotash fits the bill perfectly.
More Southern Side Recipes
This Chile Corn Succotash is just one of many Southern sides I’ve got available for you to make. Whatever comfort food feast you’re throwing together, I’ve got a recipe ready to take things over the top. The best part is they’re all available right at your fingertips in the Hey Grill Hey App. Here are some of my family’s most requested sides to help get you started:
Easy Seasonal Succotash Recipe
Savor the flavor of summer with this seasonal succotash recipe, then give it a 5-star review if your family loved it. I want to hear all about the local produce you added to your succulent succotash, so tell me all about it in the comments below. Remember to share some drool-worthy photos of your spread by tagging @heygrillhey on Instagram and Facebook.
If you’re still not sure what to serve alongside your succotash, then check out my YouTube channel. I’ve got how-to videos for all my most popular recipes, so you’re sure to find something to bring home your BBQ menu. And if you’re really ready to take your BBQ game to the next level, head over to The Grill Squad, where myself and some expert friends teach your BBQ from the store to storage. Wherever you are on your backyard BBQ hero journey, Hey Grill Hey is here to help.
Succotash with Corn and Green Chile
Ingredients
- 4 slices bacon chopped
- 1 medium white onion diced
- 1 orange or red bell pepper diced
- 1 cup yellow summer squash diced
- 2 cups young lima beans
- 2 cloves garlic minced
- 3 cups corn kernels about 4 ears
- 4 ounces green chiles or Hatch chiles
- ¼ teaspoon Kosher salt to taste
- ¼ teaspoon black pepper to taste
- 2 Tablespoons unsalted butter
Instructions
- Cook bacon. Heat a 12-inch cast iron skillet on your grill or stovetop over medium heat. Place your bacon, and cook for 3-5 minutes per side. Remove bacon, and allow it to cool. Leave the fat in the pan.4 slices bacon
- Dice bacon and onions. Add the onions to the bacon fat, and cook 2-3 minutes until translucent. Next. add the bell peppers and cool 3-5 minutes. Add your squash and lima beans, then cook 3-5 more minutes. Finally, add the garlic, and cook 2-3 minutes, or until fragrant.1 medium white onion, 1 orange or red bell pepper, 1 cup yellow summer squash, 2 cups young lima beans, 2 cloves garlic
- Add chilis and corn. The chiles are roasted and the corn is cooked, so they don’t need much time. Add them both, then cook 3-4 minutes.3 cups corn kernels, 4 ounces green chiles
- Season with salt and pepper. When everything is kind of cooked, add the bacon, and melt in 2 Tablespoons of butter. That way the butter isn’t cooked, but you have that fresh, melted-butter finish.¼ teaspoon black pepper, 2 Tablespoons unsalted butter, ¼ teaspoon Kosher salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
