This spicy corn succotash with sweet poblanos and a splash of dry wine is the perfect side for a juicy pork chop dinner. The smokey bacon and coconut milk add a wonderful balance of crunchy, creamy goodness.
Spicy Corn Succotash Recipe
This creamy, dairy-free corn succotash with smokey bacon and fragrant garlic isn’t your usual side dish but it’s got everything you need to take your dinners to the next level. It’s chunky from all of the sweet corn, but also velvety. A bit of dry white wine also adds a sharp zing. Don’t forget lots of poblanos! Sautéed until thick, this spicy corn succotash is the perfect way to add more veggies into your weeknights without sacrificing flavor.
Why You’ll Love This Easy Side Dish
You’ll be swapping creamed corn sides for this spicy corn succotash before you know it.
- Easy. Anyone who knows how to use the food processor and brown some bacon can nail this recipe.
- Dairy-free. A splash of coconut milk adds lots of creaminess without the need for dairy.
- Quick. Prepare it as you cook the main dish and you’ll have dinner ready in under 30 minutes.
- Wholesome. This side dish is packed with fresh veggies for something that’s comforting and actually good for you.
What is Succotash?
Succotash is a Native American side dish at origin, but has since been adapted to modern flavors. Traditional versions include corn, lima beans, and squash, but it’s just meant to be a medley of seasonal ingredients with corn as the star of the dish. Nowadays, some succotash varieties involve creamed corn, bacon, and spices. It’s served warm with simple pork, beef, chicken, or turkey mains.
Smokey bacon balances out the poblanos’ sweetness. Scroll to the recipe card at the bottom of the post for exact amounts.
- Corn – I prefer organic sweet corn, but canned corn works too.
- Coconut milk – Make sure it’s unsweetened.
- Bacon – Choose your favorite kind. It can even be thick-cut.
- Poblano peppers – Use fresh or frozen (thawed). Green bell peppers work too.
- Shallot – You can swap it for garlic.
- Garlic – Fresh garlic adds the most fragrance and flavor.
- Salt – Kosher salt is best.
- Black pepper – I prefer freshly-cracked pepper.
- Red pepper flakes – Feel free to use cayenne pepper.
- White wine – Go for a dry white wine like Sauvignon Blanc or Pinot Grigio.
How to Make Corn Succotash
It’s as easy as your favorite creamed corn but with a little more texture, plus bacon and poblanos as add-ins. Scroll to the recipe card at the bottom of the post for more detailed instructions.
- Prep the corn. Use a sharp knife to shuck the corn, cutting as close to the center of the cob as possible.
- Make it creamy. Add the kernels from two ears of corn in the food processor. Pour in the coconut milk and process until smooth. Season with salt and pepper to taste.
- Cook the bacon and peppers. Place a large skillet over medium-high heat. Add the bacon and let it brown. Stir in the shallots, garlic, and poblanos. Sauté everything until softened.
- Combine it. Add the creamed corn, remaining kernels, and red pepper flakes. Stir and combine for 2-3 minutes or until warm.
- Add the wine. Pour in the white wine and stir. Let it cook for 8-10 minutes or until evaporated.
- Serve. Remove it from the heat, serve immediately, and enjoy!
Tips & Variations
Cajun and Tex-Mex corn succotash are amazing if you want to give your meal an extra level of flavor.
- Make it convenient. Fresh, organic corn is best, but feel free to use canned or frozen (thawed) corn for this recipe.
- Use frozen. Skip the roasting and peeling of the poblanos by getting store-bought frozen ones. They’re been pre-roasted and peeled for you.
- Add crunch. Deep-fry 1-2 cups thinly sliced shallots until golden and crispy. Top the succotash with them for an unbelievable crunch!
- Add cheese. Stir in 1/4-1/2 cup freshly-grated parmesan or shredded mozzarella for a lovely cheese-pull.
- Go for Cajun-style. Mix in 1/2 cup Andouille sausage and 1 teaspoon Cajun seasoning for a spicy bite.
- Make it Tex-Mex. Add 1/4 cup crumbled (crispy) bacon and 1 teaspoon taco seasoning. Leave out the wine or swap it for beef broth.
What Goes with Corn Succotash?
This creamy corn succotash is the perfect side (or base) for a juicy pork main. Try it with my Chipotle Lime Pork Chops or Balsamic Roasted Pork Chops. My Orange Rosemary Pork Tenderloin is another great option. If you prefer steak, try my Grilled Tri-Tip or Stuffed Baked Steak. Don’t forget my Brussels Sprouts Salad for another veggie side.
It can’t be frozen because the corn would lose its texture and the sauce would split, but make it in advance.
- Fridge: Place it in an airtight container for up to 5 days.
- To reheat it: Microwave it in 20-second intervals, stirring well. Cover the bowl or container slightly so that it doesn’t splatter.
More Easy Side Dishes
Spicy Corn Succotash
- 6 ears of organic corn shucked corn removed from stalk
- 1/2 cup coconut milk or coconut/almond milk
- 6 slices of bacon cubed
- 1 poblano pepper cleaned and diced
- 1 large shallot diced
- 2 cloves garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- Using a sharp knife remove corn from stalk.
- Place corn kernels from two ears of corn in a food processor, add coconut milk and process until smooth.
- Add a dash of salt and pepper, stir to combine.
- Heat a heavy skillet over medium heat. (I like to use cast iron)
- Add bacon and brown, add shallot, garlic and bell pepper and sautee until soft.
- Add creamed corn, corn kernels and pepper flakes, stir for 2-3 minutes to blend.
- Add wine and cook until wine evaporates 8-10 minutes.