Recipe: Appetizing Fried corn succotash

Fried corn succotash. Makes it easier to cut your corn off the cob. While bacon is cooking cut up your peppers and onions. If you are using fresh corn on the cob, start by cutting the kernels off the cob.

Add the bell pepper, corn, squash and. Add the minced garlic, sauté for a few seconds. Next, add the red bell pepper and sauté until the peppers are well roasted. You can have Fried corn succotash using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Fried corn succotash

1. 🢂 of corn.
2. 🢂 1/2 of green pepper.
3. 🢂 1/2 of red pepper.
4. 🢂 1/2 of red onion.
5. 🢂 1/2 of white onion.
6. 🢂 3 of cobs of corn.
7. 🢂 1 packages of frozen okra.
8. 🢂 1 can (8 oz) of can of tomato sauce.
9. 🢂 1 can (14.5 oz) of stewed tomatoes.
10. 🢂 2 slice of bacon.
11. 🢂 1 stick of butter.
12. 🢂 1 of salt.
13. 🢂 1 of black pepper.
14. 🢂 1 of red pepper flakes.
15. 🢂 1 of onion powder.

From succotash to corn salad, fresh corn works its way onto our skillets as much as possible during Southern summers - and for a good reason. Corn season is a thing of beauty, adding color to our frying pans and sweet flavor to our dinners. While there are any number of ways to show off great summer corn - oven-roasted or grilled corn on the cob always please - there's something about. Skillet Succotash Recipe - You'll need these ingredients.

step by step Fried corn succotash

1. Shuck and boil your corn cobs in salted water for about 10 mins. Makes it easier to cut your corn off the cob..
2. Fry 2 to 3 strips of bacon in cooking oil. While bacon is cooking cut up your peppers and onions..
3. Use a fork to chop up bacon. In the same pan that you cooked the bacon put your onions and peppers in and start to sautee along with the bacon. I like to use a cast iron skillet. Feel free to use any large cooking skillet. Also feel free to leave out bacon for a vegetarian recipe..
4. Add salt, pepper and onion powder to vegetables and bacon. I like some red pepper flakes to balance the sweetness. I was heavy on the red pepper flakes..
5. Take your corn off the heat and run under cold water. Let cool and cut your corn off the cob. Add to skillet with other ingredients. Keep stirring and let your ingredients mix well..
6. Add your stick of butter a very small amount of water and turn your heat way down on your pan and cover. This helps your corn to soften up..
7. Take your okra out the freezer and slice. Much easier to slice them frozen. I didn't use the entire bag I only used about a quarter of the bag or about 10 pieces..
8. Add your sliced okra to your skillet, your can of tomato sauce and your can of stewed tomatoes with liquid. Do not drain them..
9. Check the flavor and addore salt, pepper and onion powder to desired taste. Keep the flame low and simmer for about another 45 mins. Stir occasionally. I like to serve mines over white rice with sweet corn bread on the side. Enjoy!!.

I've got fresh okra and a few fresh tomatoes that a friend just shared with me. It would be nice to have fresh corn and Lima beans as well, but these frozen ones will work pretty well. I'm also using a fresh Vidalia Onion while they are still in season. Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra.