Barbecued Corn Succotash

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 tablespoon vegetable, canola or olive oil

6 slices thick-cut smoky bacon, chopped into 1/4-inch dice 

6 to 8 ears corn, shucked 

3 to 4 cloves garlic, sliced or chopped 

1 large red or yellow onion, chopped 

1 red bell pepper, seeded and chopped 

1 to 2 jalapeno peppers, seeded and chopped 

1 cup chicken or turkey stock 

3 tablespoons dark brown sugar 

3 tablespoons cider vinegar 

3 tablespoons Worcestershire sauce 

One 8-ounce can tomato sauce 

2 cups shelled edamame 


Scallions, to garnish


  1. Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.
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