Best 4 Barbecued Succotash Recipes

Barbecued succotash is a classic summer dish that combines the flavors of sweet corn, tender lima beans, and smoky bacon. This traditional Native American dish is easy to make and can be enjoyed as a side dish or main course. Whether you are cooking for a backyard barbecue or a family gathering, this flavorful dish will surely be a hit.

Here are our top 4 tried and tested recipes!

BARBECUE SUCCOTASH

Barbecue Succotash image

I wasn't sure how well this would go over with the family when I made it, but they all liked it. This can be served hot or it can be served cold, which makes it a great "leftover" recipe. Hope you enjoy!

Provided by quick meal

Categories Low Cholesterol

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 large red onion, chopped
1 red bell pepper, chopped
salt and pepper
1 (12 ounce) can black beans, rinsed
1 (10 ounce) box frozen corn
1/4 cup barbecue sauce
3 tablespoons chives, chopped

Steps:

Heat Olive oil in skillet.
Add chopped onion and bell pepper along with salt and pepper. Cook until onions are almost clear.
Add rinsed black beans, frozen corn and bbq sauce. Stir. Simmer a couple of minutes to allow flavors to blend.
Serve.

Nutrition Facts : Calories 270.3, Fat 8.2, SaturatedFat 1.2, Sodium 132.2, Carbohydrate 42.6, Fiber 10.5, Sugar 3.5, Protein 10.7

RACHAEL RAY'S BARBECUED SUCCOTASH

Rachael Ray's Barbecued Succotash image

Make and share this Rachael Ray's Barbecued Succotash recipe from Food.com.

Provided by linguinelisa

Categories Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 red onion, chopped
1 red pepper, chopped
1 (14 ounce) can black beans, drained
1 (10 ounce) package frozen corn
salt
pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped parsley

Steps:

Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.

BARBECUED CORN SUCCOTASH

Barbecued Corn Succotash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

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
Sriracha
Scallions, to garnish

Steps:

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.

SUCCOTASH

Succotash image

Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves

Steps:

In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

Here are some tips and a conclusion based on all the recipes in the article:

Tips:

Choose fresh and high-quality ingredients: Fresh vegetables, succulent corn, and sweet cherry tomatoes will elevate the flavor of your succotash.
Don't overcook the vegetables: Succotash is a summer dish, and the vegetables should retain their vibrant colors and crisp texture. Cook them just until tender.
Use a variety of vegetables: Don't limit yourself to just corn and lima beans. Try adding other vegetables like bell peppers, zucchini, or okra to create a more colorful and flavorful dish.
Season to taste: Succotash is a versatile dish that can be seasoned to your liking. Add salt, pepper, garlic powder, or chili powder to taste.
Serve warm or cold: Succotash can be served warm as a side dish or chilled as a salad. It's also a great addition to potlucks and picnics.

Conclusion:

With its vibrant colors, delightful flavors, and versatility, succotash is a quintessential summer dish that is both delicious and nutritious. Whether you prefer a classic recipe or a more creative variation, there's a succotash recipe out there for everyone. So fire up the grill or stovetop and enjoy this classic dish with your family and friends.