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Flavorful Grilled Corn Succotash with Bacon

grilled corn succotash with bacon - featured image
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A quick and easy summer BBQ side dish featuring smoky grilled corn, crispy bacon, and fresh vegetables combined into a vibrant succotash.

Ingredients

Scale
  • 4 ears fresh corn, husked
  • 6 slices thick-cut bacon
  • 1 cup fresh or frozen lima beans
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • ½ medium red onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat your grill or grill pan to medium-high heat, about 400°F (205°C).
  2. Grill the husked ears of corn directly on the grill, turning every 3-4 minutes until all sides are charred and kernels are tender, about 12-15 minutes total. Let cool slightly.
  3. Cut bacon into bite-sized pieces. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Remove bacon with a slotted spoon and drain on paper towels, reserving 1 tablespoon of bacon fat in the skillet.
  4. In the same skillet with bacon fat, add chopped red onion and red bell pepper. Cook over medium heat until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  5. If using frozen lima beans, blanch in boiling water for 2 minutes then drain. Add lima beans to skillet and toss with sautéed veggies. Cook for 2-3 minutes until heated through.
  6. Stand each ear of corn upright on a cutting board and carefully slice kernels off with a sharp knife. Transfer kernels to the skillet and stir gently to combine with other veggies and bacon.
  7. Remove skillet from heat. Stir in cherry tomatoes, fresh basil, olive oil, and lemon juice. Season with salt and pepper to taste.
  8. Transfer to a serving bowl and sprinkle crispy bacon over the top. Toss gently before serving warm or at room temperature.

Notes

Let the grilled corn cool slightly before cutting kernels to retain texture. Reserve some bacon fat for sautéing veggies to add smoky richness. For a vegetarian version, omit bacon and use smoked paprika or liquid smoke. Store leftovers in an airtight container in the refrigerator for up to 3 days; flavors improve after resting overnight.

Nutrition

Keywords: grilled corn, succotash, bacon, summer BBQ, side dish, easy recipe, fresh vegetables, smoky flavor

Find it online: https://shimmersnack.com/flavorful-grilled-corn-succotash-with-bacon-recipe-easy-and-best-for-summer-bbqs/