Corn Succotash

By October 22, 2018June 20th, 2020Side
Corn Succotash by

Delicious, Sweet and Spicy 



Prep time

10 Minutes

Cooking time

10 Minutes


  • 1 cup corn kernels, fresh or frozen
  • 2 teaspoons oil
  • ¼ cup chopped bacon
  • 1 clove garlic, grated
  • 2 tablespoons chopped onion
  • 1 birds-eye chilli, deseeded and finely sliced
  • ¼ cup chicken stock
  • 2 teaspoon brown sugar
  • 1 tablespoon brown vinegar
  • ½ tablespoon Worcestershire sauce
  • 2 tablespoons tomato sauce
  • ½ cup shelled edamame beans
  • Splash Sriracha sauce*optional


  • Heat oil in a medium-size frying pan 
  • Add the bacon and cook for 1-2 minutes
  • Add the corn cook for 2-3 minutes until it starts to brown 
  • Add the garlic, onion and chilli, stir and cook for 2-3 minutes until onions soften 
  • Meanwhile mix together in a small jug, the stock, sugar, vinegar, and sauces. Pour into the mix above and simmer for a few minutes, until the gravy thickens
  • Add the edamame beans and a splash of *optional Sriracha sauce
  • Great side dish for any roast or BBQ

Serve and enjoy


I adapted this recipe from Rachael Ray’s, it is lovely and different from what we normally serve here in Australia.

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