Go Back

Spicy Corn Succotash

This creamy corn succotash recipe has a spicy kick thanks to poblanos and red pepper flakes. It's a chunky veggie side for your summer meals!
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Side, Side Dish
Cuisine: American
Keyword: corn succotash, corn succotash recipe, succotash corn
Servings: 4
Author: Amy Stafford

Ingredients

  • 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

Instructions

  • 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.