Grilled Corn Succotash is rich and creamy corn, bean, and bacon side dish that is perfect to serve as a side dish with chicken, turkey, or ham. It is ideal for your roast dinner and deserves a place on your festive holiday table.
What is Succotash?
Succotash was originally a Native American stew of fresh or dried corn which might also contain fish or meat.
The word succotash is first recorded in 1751 from the Narragansett Indian term ‘misckquatash’ which means boiled whole kernels of corn.
Succotash has evolved into a side dish of corn with beans and is often served at Thanksgiving alongside the holiday turkey.
Why grill the corn?
Grilled Corn tastes particularly good because of a chemical reaction that happens when it browns, this is called the Maillard reaction. It is a reaction been the natural sugars in the food, an amino acid and the heat of the grill or griddle pan.
The important thing about the Maillard reaction isn’t the colour, this chemical reaction produces the delicious flavours and characteristic smells of roasting, baking, and frying.
Can I use canned or frozen corn?
Although the Grilled Corn Succotash is better with grilled fresh corn, you can use canned corn straight from the can. I recommend pan-frying frozen corn in butter before adding to the rest of the ingredients in this recipe.
What kind of bacon should I use?
I prefer to use small pieces of smoked pancetta or lardons rather than rashers. However, you can use rathers of streaky bacon cut into small pieces.
What are cannellini beans?
Cannellini beans are creamy white beans from Italy. They have a fluffy texture and a slightly nutty, mild flavour when cooked.
Cannellini beans are available dried or canned, I have used canned beans for convenience. If you can’t get cannellini beans then you can substitute haricot beans, fava beans, or butter beans.
Can you freeze Grilled Corn Succotash?
No, this side dish is not suitable for freezing. See above for instructions on using frozen corn.
How to make Grilled Corn Succotash
This is a simple recipe, just follow the steps. You can grill the corn and cook the bacon in advance, then put them together with the other ingredients before serving.
All quantities and full instructions can be found in the recipe card at the bottom of the page
What ingredients do I need for Grilled Corn Succotash?
- Corn on the cob
- Vegetable oil
- Cannellini Beans
- Bacon, pancetta or lardons
- Ham Stock
Grill the Corn
Brush the corn cobs with oil, sprinkle with salt. Heat a griddle pan then place the corn cobs onto the pan. Grill until the kernels turn golden and have flecks of brown on them. Set aside to cool.
What can I use instead of a griddle pan?
Use a cast iron skillet, a frying pan or grill your corn on a barbeque.
Cook the Bacon
Put the bacon pieces into a frying pan and cook on a high heat until they are crisp and the fat has been released. Lift the bacon pieces out with a slotted spoon and set aside.
Add the onion
Chop the onion and add to the pan with the bacon fat. Turn the heat down and saute the onion until it is soft.
Cut the corn kernels from the cobs
Stand the corn cobs on end and use a sharp knife to cut the corn down towards the board.
Combine the Grilled Corn Succotash ingredients
- Add the cannellini beans and the ham stock to the onion in the pan heat gently unitl the beans are hot.
- Return the bacon pieces and the corn to the pan and add the cream.
- Heat gently for 5 minutes.
- Serve warm as the perfect side dish for your Thanksgiving or Christmas turkey and ham.
- Ideal with barbeque and grilled meats such as steaks or chops.
- Serve with warm or cold salmon for a delicious contrast.
More Side Dish Recipes from Farmersgirl Kitchen
You are going to love this Sweet Potato Mash with Crisp Sage Leaves, Ricotta and Pecan Nuts. The sweetness of the mash is lightened by the ricotta, the sage leaves add a savoury note and the pecan nuts add a delicious nutty texture.
Baked Beetroot with Honey and Thyme is a lovely sweet side dish recipe. and a great way to serve beetroot.
Red Cabbage with Ginger Preserve is a classic baked red cabbage with apples and onions spiced up with sweet ginger preserves. It’s the ideal side dish for autumn and winter days.
More Delicious Side Dishes to try
- Cabbage with Bacon, Apple, and Cider – Lost in Food
- Vichy Carrots with Thyme – Feast Glorious Feast
- Roasted Parmesan Tenderstem Broccoli – Curly’s Cooking
- Roasted Carrot & Swede Mash – Charlotte’s Lively Kitchen
- Easy Cauliflower Cheese – Hungry Healthy Happy
Grilled Corn Succotash
- Griddle Pan
- Pastry brush
- Measuring spoons
- Frying Pan
- Sharp knife
- chopping board
- measuring jug
- 2 fresh corn on the cob
- 1 tbsp vegetable oil
- ½ tsp sea salt
- 100 g lardons pancetta or streaky bacon
- ½ onion finely chopped
- 400 g can cannellini beans drained
- 100 ml ham stock
- 75 ml single cream
- 1 tbsp finely chopped chives
- Brush the corn cobs with vegetable oil and season with sea salt.
- Grill until the corn is lightly charred all over. Set aside to cool.
- Cook the bacon in a frying pan until crisp, set aside.
- Turn the heat down and add the chopped onion to the pan. Sauté gently in the bacon fat until soft.
- Add the cannellini beans to the pan and the ham stock, heat until the beans are hot.
- Remove the corn from the cobs by standing them on their ends and cutting the corn nibs from the cobs with a sharp knife.
- Return the bacon pieces to the pan with the corn and cream and heat gently for 5 minutes.
- Season to taste, add the chopped chives and serve.