Bacon Succotash


  • 4 ears corn on the cob
  • 6 strips Field Bacon, cooked and diced
  • 1 lb. frozen lima beans
  • 1 medium bell pepper, diced
  • 1 jalapeño pepper, seeded and diced finely
  • 2 c. okra, sliced
  • 1 1/2 c. grape tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 c. fresh basil, diced


  1. Using a sharp knife, cut the corn kernels off the cob. Set aside.
  2. Brown the bacon in a skillet over medium heat. Drain on a paper towel-lined plate, but leave about 3-4 Tbsp. of bacon fat.
  3. Meanwhile, boil the lima beans in a saucepan for 7-8 minutes. Drain and set aside.
  4. Place the onion, pepper, jalapeño and okra into the skillet with the leftover bacon fat. Sauté for approximately 5 minutes.
  5. Stir the corn kernels into the skillet. Add the cooked bacon and remaining spices. Lower the heat to medium-low, and stir until corn is tender, roughly 7-8 minutes.
  6. Mix in the grape tomatoes and heat through, 1-2 minutes. Top with fresh basil.
  7. Serve and enjoy!
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