Why this is not named Corn Confetti, I’ll never know. I’ll settle for its real name of Corn Succotash if I must… because it’s worth it.
Corn Succotash Ingredients
- 6 ears fresh sweet corn, husked and rinsed
- 1/2 red bell pepper. diced
- 1/2 orange bell pepper, diced
- 1 small jalapeno, minced (optional)
- 6 slices bacon
- 1/2 sweet onion, diced
- 1/4 cup water
- 3 cloves garlic, grated
- Sea salt
- Course ground pepper
- 1/2 bunch cilantro, chopped
Hold an ear of corn vertically on a plate. Use a sharp paring knife to cut corn off the cob using a downward motion. Repeat until finished with all corn. Place corn, peppers, jalapeno (if desired), and garlic in a medium bowl and set aside.
Cut bacon into 1/2 inch pieces then place in large saucepan. Fry over medium-high heat while watching closely. After bacon is about half way cooked, stir in onions. Cook until bacon is done and onions are translucent. Drain any excess grease. Add water and deglaze pan by scraping brown goodness at bottom of pan. Add corn mixture and garlic and stir. Salt & pepper to taste. Remove from heat. Add cilantro, stir again, and place in a serving dish.
For a vegan take on corn succotash, just use a little olive oil to cook the onion and then continue with the rest of the recipe minus the water & deglazing.
A colorful party for your pie hole. You’re welcome.