Simple Corn Succotash

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  • 1 cup fresh peas (crowder, butter bean, etc.) or frozen peas
  • 1 ounce slab bacon, in one piece
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon olive oil
  • 1/2 medium sweet onion, minced
  • 3 ears of fresh yellow corn, shucked, cut from the cob and the cobs scraped of any corn milk
  • 1 large heirloom tomato, finely diced (or 1 cup cherry tomatoes, chopped into quarters)
  • 1/4 cup chicken stock or ham hock stock
  • 1/4 fresh basil, torn to pieces
  • 1 teaspoon chopped fresh thyme.
  • 3 Tablespoons chopped fresh flat-leaf parsley


  1. Place peas, bacon and 1/4 teaspoon of salt in a medium pot and cover with cold water. Bring to a boil and then simmer until the beans are cooked through, anywhere from 20 to 45 minutes depending on the bean choice. Drain and discard bacon. Set the beans aside. If using frozen peas, skip right to the next step and add them in with corn and tomatoes.
  2. In a large fry pan, warm olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the corn and tomatoes, and cook for 2 minutes. Add the cooked peas/beans and chicken stock, stir well, and cook for another two minutes.
  3. Then add your fresh herbs and remaining 1/8 teaspoon of salt.


  • Add a kick of heat by adding a serrano pepper, diced fine.
  • Add sliced okra, diced red bell pepper, sliced celery or a variety of other vegetables of your choosing. Don’t hesitate to be creative! Enjoy!
Adapted from Hugh Acheson’s A New Turn in the South