Recipe of Ultimate Fried corn succotash

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, fried corn succotash. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sweet Corn Succotash can be made with fresh, frozen and even leftover corn from your Succotash is typically a side dish recipe that uses sweet corn and lima beans. But no one in my family really likes. This is a basic succotash made with fresh corn and lima beans along with heavy cream and seasonings. Keep it simple or try one of the variations.

Fried corn succotash is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Fried corn succotash is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have fried corn succotash using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Fried corn succotash:

1. Prepare corn
2. Prepare 1/2 green pepper
3. Prepare 1/2 red pepper
4. Prepare 1/2 red onion
5. Prepare 1/2 white onion
6. Prepare 3 cobs of corn
7. Get 1 packages frozen okra
8. Prepare 1 can (8 oz) can of tomato sauce
9. Take 1 can (14.5 oz) stewed tomatoes
10. Make ready 2 slice bacon
11. Get 1 stick butter
12. Get 1 salt
13. Take 1 black pepper
14. Prepare 1 red pepper flakes
15. Get 1 onion powder

From succotash to corn salad, fresh corn works its way onto our skillets as much as possible during Southern summers - and for a good reason. Corn season is a thing of beauty. This corn succotash combines fresh sweet corn, carrots, zucchini, and edamame in the perfect summer side dish. It's flavorful, healthy, and easy to make in minutes.

Steps to make Fried corn succotash:

1. Shuck and boil your corn cobs in salted water for about 10 mins. Makes it easier to cut your corn off the cob.
2. Fry 2 to 3 strips of bacon in cooking oil. While bacon is cooking cut up your peppers and onions.
3. Use a fork to chop up bacon. In the same pan that you cooked the bacon put your onions and peppers in and start to sautee along with the bacon. I like to use a cast iron skillet. Feel free to use any large cooking skillet. Also feel free to leave out bacon for a vegetarian recipe.
4. Add salt, pepper and onion powder to vegetables and bacon. I like some red pepper flakes to balance the sweetness. I was heavy on the red pepper flakes.
5. Take your corn off the heat and run under cold water. Let cool and cut your corn off the cob. Add to skillet with other ingredients. Keep stirring and let your ingredients mix well.
6. Add your stick of butter a very small amount of water and turn your heat way down on your pan and cover. This helps your corn to soften up.
7. Take your okra out the freezer and slice. Much easier to slice them frozen. I didn't use the entire bag I only used about a quarter of the bag or about 10 pieces.
8. Add your sliced okra to your skillet, your can of tomato sauce and your can of stewed tomatoes with liquid. Do not drain them.
9. Check the flavor and addore salt, pepper and onion powder to desired taste. Keep the flame low and simmer for about another 45 mins. Stir occasionally. I like to serve mines over white rice with sweet corn bread on the side. Enjoy!!

This corn succotash combines fresh sweet corn, carrots, zucchini, and edamame in the perfect summer side dish. It's flavorful, healthy, and easy to make in minutes. Succotash is an incredibly versatile side — it can be served hot, warm, or even chilled from the fridge. The freshly sautéed summer vegetables are classically paired with grilled. The succotash is wonderful as it is or topped with grilled shrimp, salmon or chicken.

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