Skip to main content
Epicurious
Bon Appétit

Autumn Succotash

3.9

(19)

Image may contain Plant Food and Vegetable
Autumn SuccotashRay Kachatorian

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Preparation

  1. Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

TagsAmericanBaconCured MeatMeatShallotVegetableEdamameBean and LegumeCornSideDinnerDairy FreeGluten FreeNut FreeEasyQuickSauteThanksgivingFallBon Appétit

See Related Recipes and Cooking Tips

Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.