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With a kick from the jalapeno and some other bright and fresh ingredients, this Texas Succotash is tasty twist on a Southern staple, and it is a pretty and tasty aside dish to just about any meal!
And the best part is that it’s a quick, one skillet side that you can make with fresh or frozen corn.
Succotash has been a Southern staple for about a million years (just kidding), and while the signature ingredient is lima beans, I created my own version using the big and bold flavors of Texas and there’s not a lima bean in sight.
You might love lima beans – great! I hate them. I’ll pick them out of frozen mixed vegetables, and I sure don’t voluntarily add them to any of my dishes.
This dish has enough flavor and color that you’ll never miss the lima beans, but if you’re a succotash purist, go ahead and add a handful of lima beans near the end of the cooking time.
Grab a fork and dig in!
What You Need To Make Texas Succotash
- large skillet with lid
- cutting board
- sharp knife
Ingredients To Make Corn Side Dish
- corn niblets – fresh or frozen
- red bell pepper
How to Make This Easy Texas Succotash Recipe
- If you’re starting with corn on the cob, slice the niblets off the cob using a sharp knife.
- Dice the red bell pepper, onion, and jalapeno – removing the membrane and seeds to control the heat. Mince the garlic.
- Chop the bacon into small pieces and add it to a skillet over medium high heat until cooked but not crispy.
- Remove all but a tbsp of the fat and add the onion, garlic, and butter.
- When the onion is translucent, add the corn, jalapeno, and bell pepper. Cook through.
- Season with salt and pepper and serve!
Chef Jenn’s Tips
- Wear gloves when working with jalapenos and be careful not to touch your eyes with jalapeno juice on your fingers.
- One jalapeno is plenty spicy for my family, but you can control the heat by adding more or less jalapeno as you like it.
- Fresh and frozen corn work equally well.
What To Serve With This Texas Succotash Recipe
It’ll also pair nicely with chicken fried steak, roasted meats, or your favorite seafood. It’s highly versatile!
Does This Corn Side Dish REcipe Freeze?
Yes! Of course it won’t be quite as good as the freshly cooked recipe, but you can freeze this side dish.
To freeze it, cook and cool it thoroughly. Package it in zipper-top bags or freezer-safe containers, removing as much air as possible.
Freeze for up to three months.
To reheat, thaw and heat it on the stove top in a non-stick skillet or microwave it until heated through.
Succotash means “broken corn kernels”, and in the South, it has come to mean any mixture of vegetables – usually including lima beans – that are cooked in ample amounts of fat.
Yes! Succotash is loaded with veggies. It’s not low carb (because of the corn) but you can control the amount of fat in this dish by reducing the amount of bacon and butter.
Texas Succotash is a great pick for making ahead. It reheats really nicely in the microwave, or you can keep it warm in the oven.
Step By Step Images
- 6 cups corn niblets
- 4 slices bacon
- 1 jalapeno
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 clove garlic
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp pepper
- Chop the bacon and pan fry it over medium heat until cooked but not crispy. Remove all but 1 tbsp of bacon fat.
- Add the onions and minced garlic. Sautee until translucent - about 4 minutes.
- Add the butter and remainder of ingredients and cook over medium heat until cooked through. About 8-10 minutes for fresh corn, 5-6 minutes for frozen corn.
- Season with salt and pepper and enjoy!