Delicious, Sweet and Spicy
Serves
1
Prep time
10 Minutes
Cooking time
10 Minutes
Ingredients
- 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
Method
- 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
Note:
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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I had heard about Succotash before on American television but never tried it.
I made this last night and loved the flavours. Definitely make again.
Thank you, Mon
I am so pleased you enjoyed it.
Judy