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 mins
Cook Time18 minutes mins
Total Time23 minutes mins
Course: Side, Side Dish
Cuisine: American
Keyword: corn succotash, corn succotash recipe, succotash corn
Servings: 4
Author: Amy Stafford
- 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.