Grilled Corn Succotash is a bright, savory celebration of summer. This updated take on the classic dish highlights grilled corn to deepen its natural sweetness and introduce a subtle smoky note. It pairs beautifully with grilled or fried proteins and also works well as a satisfying vegetarian main.
Why This Recipe is a Keeper!
This Grilled Corn Succotash combines crisp, charred corn kernels, tender lima beans, and bright summer aromatics for a pleasing mix of textures and flavors. Grilling the corn caramelizes the kernels and adds a smoky layer that balances the dish.
Smoky bacon contributes savory richness that complements the sweet corn and earthy beans. Red bell pepper brings color and sweetness, scallions add mild oniony brightness, and a touch of Cajun seasoning with optional cayenne gives the succotash a lively finish. A few pats of butter melt through the mixture to create a silky, comforting coating.
Serving the succotash atop warm, lightly grilled tomato slices adds a juicy contrast and elevates the presentation. It makes a great side for barbecues, a light vegetarian entree with adjustments, or a colorful addition to any dinner table.
This recipe is:
- Easy: Simple to prepare and forgiving—use leftover grilled corn, fresh corn straight from the cob, or frozen kernels.
- Versatile: Swap or add vegetables like cherry tomatoes, okra, green beans, or zucchini.
- Freezer-friendly: The succotash freezes well, so you can enjoy summer flavors year-round.
What is Succotash?
Succotash is a traditional corn-and-bean dish with Native American origins dating back centuries. The name comes from the Narragansett word sahquttahhash, meaning “broken corn kernels.” Over time succotash became a staple across regions and gained many regional variations, often replacing lima beans with okra or black-eyed peas in Southern versions.
How to Make Grilled Corn Succotash:
Recipe Ingredients:
Below are the main ingredients you’ll need. Exact quantities are included in the recipe card.
Ingredient Notes and Substitutions:
- Corn: Fresh corn is ideal. If you don’t have grilled corn, you can char fresh corn on a grill pan or use frozen kernels.
- Lima beans: Use frozen baby lima beans (no pre-cook required) or substitute shelled edamame (cook according to package directions).
- Bacon: Regular smoked bacon works well. For non-pork options use turkey or beef bacon, or a plant-based bacon to keep the dish vegetarian.
- Cajun seasoning: Adds warmth and depth—adjust quantity to suit your heat preference.
- Tomatoes: Rather than mixing raw tomatoes into the succotash, grilling warm tomato slices and serving the succotash on top gives a more elegant, juicy contrast.
- Herbs: Fresh basil is suggested, though parsley also works.
Step-By-Step Instructions:
- Prepare and trim all ingredients before cooking.
- Grill the corn on an outdoor grill, under the broiler, or on a hot grill pan. Let cool and remove the kernels with a sharp knife. For a quicker option, boil corn 3 minutes, cool, and scrape the kernels.
- Cook chopped bacon in a nonstick or cast iron skillet over medium heat until crisp, about 4–5 minutes. Transfer to paper towels and reserve the drippings in the skillet.
- Over medium heat, sauté red bell pepper 3–4 minutes until it softens. Add scallions and cook 1–2 minutes more.
- Stir in Cajun or blackening seasoning, the lima beans, and the corn; heat through. Add butter and stir until melted. Season with salt, black pepper, and cayenne if desired. Stir in chopped parsley or basil and the reserved bacon.
- Brush a grill pan with olive oil and heat over medium-high. Grill tomato slices 1 minute per side just to warm. Transfer tomatoes to a platter, season, and top with the succotash. Serve immediately.
- After adding corn and beans, finish with butter and fresh herbs for richness and brightness.
- Adjust seasonings to taste and avoid overcooking to retain texture.
- Serve the succotash over the warm tomato slices and enjoy immediately for best texture and flavor.
Chef Tips and Tricks:
- Use a grill pan if you don’t want to fire up an outdoor grill—great for apartments or quick grilling tasks.
- Avoid overcooking the vegetables so the succotash keeps a pleasant, slightly crisp texture.
- If corn lacks sweetness, a small pinch of sugar can bring out more flavor.
Recipe FAQs:
Yes. You can grill and scrape the corn, prep the vegetables, and cook the bacon a day ahead. Refrigerate components separately and finish the dish by reheating the bacon drippings and combining ingredients just before serving.
Yes, succotash freezes well. Cool completely, pack in airtight containers, thaw in the refrigerator, and reheat gently in the microwave or on the stove.
Serve succotash as a side with grilled meats, chicken, fish, or seafood, or adapt it into a vegetarian main by skipping the bacon and adding more beans or grains.
Storage:
- Refrigerate leftovers in an airtight container for a few days.
- For longer storage, freeze cooled succotash in airtight containers and thaw in the refrigerator before reheating.
Serve with:
- Shrimp, grilled or roasted meats, or a simple roasted turkey breast make excellent companions.
- Also pairs nicely with pork chops, pork tenderloin, or spicy grilled proteins.
More great recipes featuring corn!
- Try corn-forward pies, casseroles, fritters, or soups for more seasonal inspiration.
Grilled Corn Succotash
Equipment
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Chef knife
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Cutting board
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Grill pan or broiler
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Skillet (nonstick or cast iron)
Ingredients
- 6 medium ears of corn, husks and silk removed
- 4 strips bacon, chopped
- 1 medium red bell pepper, seeded and chopped
- 1 bunch scallions, white and light green parts only, halved and sliced
- 2 teaspoons Cajun seasoning (or blackening seasoning)
- 1 (12-ounce) bag frozen baby lima beans, thawed
- 4 tablespoons (1/2 stick) butter, cut into pieces
- Salt and freshly ground black pepper, to taste
- Cayenne pepper, optional and to taste
- 2 tablespoons chopped fresh parsley or basil
- 2 teaspoons olive oil
- 1–2 large round tomatoes, ripe but firm, sliced 1/3-inch thick
Instructions
- Grill the corn (outdoor grill, under the broiler, or on a hot grill pan). Let cool and remove the kernels, or boil 3 minutes and scrape the kernels. Set aside.
- Cook bacon in a skillet over medium heat until crisp, about 4–5 minutes. Drain on paper towels and reserve the drippings.
- Add red bell pepper to the skillet and cook 3–4 minutes until softened. Add scallions and cook 1–2 minutes.
- Stir in Cajun seasoning, lima beans, and corn; heat through. Add butter and stir until melted. Season with salt, pepper, and cayenne to taste. Stir in parsley or basil and the crisped bacon.
- Brush a grill pan with olive oil, heat over medium-high, and sear tomato slices 1 minute per side to warm. Transfer to a platter, season, and top with the succotash. Serve immediately.
Notes
- Preheat the broiler and line a rimmed baking sheet with foil. Brush corn with oil and broil until browned, about 10 minutes per side.
Stovetop grill method:
- Blanch corn 3 minutes in salted boiling water, cool, dry thoroughly, then char on a hot grill pan, turning to blacken evenly.
Substitutions:
- Shelled edamame works in place of lima beans; follow package cooking directions.
Make ahead:
- You can prepare components a day ahead—grill and scrape corn, prep vegetables, and cook bacon. Refrigerate separately and finish when ready to serve.
Nutrition
Calories: 126 kcal
Carbohydrates: 23 g
Protein: 4 g
Fat: 4 g
Nutritional values are estimates and may vary based on ingredients and portion sizes.
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