Best 6 Sweet Corn Succotash With Smoked Sausage Recipes

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Sweet corn succotash with smoked sausage is a delectable dish that combines the flavors of sweet corn, smoky sausage, and tender vegetables. This classic summer dish is easy to make and can be prepared in a single pot, making it a perfect choice for weeknight dinners or casual gatherings. Whether you use fresh or frozen corn, and your favorite type of smoked sausage, this versatile recipe can be tailored to your preferences.

Let's cook with our recipes!

SWEET CORN SUCCOTASH



Sweet Corn Succotash image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

Steps:

  • In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
  • Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
  • Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
  • To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

FRIED CORN WITH SMOKED SAUSAGE



Fried Corn with Smoked Sausage image

This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage. I have prepared this dish for family, friends and co-workers and received rave reviews.

Provided by David Dennis

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound smoked sausage, cut into 1-inch pieces
1 (16 ounce) package frozen corn kernels
½ teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon monosodium glutamate (MSG, or Accent flavor enhancer)
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 23.2 g, Cholesterol 61.6 mg, Fat 28.5 g, Fiber 3.2 g, Protein 19.9 g, SaturatedFat 11.1 g, Sodium 1264.7 mg, Sugar 7.1 g

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER



30 Minute Smoked Sausage and Corn Chowder image

Make and share this 30 Minute Smoked Sausage and Corn Chowder recipe from Food.com.

Provided by Libby1

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces smoked sausage, fully cooked, sliced 1/8
1 cup green onion, sliced
2 teaspoons vegetable oil
2 cans vegetable broth, 14 1/2-ounces
2 cups o'brien frozen potatoes
1 (13 3/4 ounce) can cream-style corn
1/8 teaspoon red pepper, ground
1/2 cup heavy cream

Steps:

  • In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
  • Stir in sausage, broth, potatoes, corn and red pepper.
  • Bring to a boil; reduce heat to low.
  • Simmer uncovered for 20 minutes.
  • Stir in cream; heat through.
  • Garnish with additional sliced green onions, if desired.

Nutrition Facts : Calories 385.5, Fat 30.7, SaturatedFat 12.8, Cholesterol 77.5, Sodium 790.8, Carbohydrate 20.5, Fiber 1.8, Sugar 4.3, Protein 10

ANDOUILLE SUCCOTASH



Andouille Succotash image

Categories     Bean     Pork     Side     Sauté     Quick & Easy     Mardi Gras     Sausage     Corn     Lima Bean     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
1/4 cup minced onion
2 cups frozen baby lima beans, thawed
2 cups frozen sweet corn, thawed
6 ounces andouille sausage*, thinly sliced into rounds
2 cups chopped seeded fresh tomatoes (about 3)
2 tablespoons chopped fresh parsley
2 teaspoons fresh lime juice

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.
  • Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

SWEET CORN SUCCOTASH WITH SMOKED SAUSAGE



Sweet Corn Succotash with Smoked Sausage image

This traditional vegetable dish gets a delicious update that's loaded with smoky flavor.

Provided by Farmland

Categories     Pork Sausage

Time 35m

Yield 2

Number Of Ingredients 15

8 ounces Farmland® Smoked Sausage, diced
2 tablespoons vegetable oil
½ cup pearl onions, quartered
2 garlic cloves, sliced
1 teaspoon jalapeno chile, diced
1 cup sweet corn
½ cup edamame, cooked and shelled
1 red bell pepper, roasted, diced
1 cup cherry tomatoes, halved
Salt and pepper to taste
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 cup okra, halved, charred on grill
Lemon zest, for garnish

Steps:

  • In large saute pan, heat vegetable oil over medium-high heat. Add sausage and sear until browned. Remove and reserve. (Alternatively, grill sausage for different flavor profile.)
  • Add pearl onions and cook until lightly caramelized. Add garlic and jalapeno, cooking for 1 minute more.
  • Add sweet corn, edamame, roasted red peppers and cherry tomatoes. Season with salt and pepper. Saute briefly to warm through.
  • Add red wine vinegar along with fresh herbs. Adjust seasoning if necessary.
  • Add grilled okra and reserved sausage. Garnish with fresh lemon zest.

Nutrition Facts : Calories 670.2 calories, Carbohydrate 44.9 g, Cholesterol 105.2 mg, Fat 45.6 g, Fiber 5.7 g, Protein 9.4 g, SaturatedFat 12 g, Sodium 1785.5 mg, Sugar 6.9 g

MOM'S SAUSAGE SUCCOTASH



Mom's Sausage Succotash image

Not sure if there are any okra fans out here, but I LOVE the stuff. Growing up in the South, there was always okra around when the garden started producing, and this was a favorite of mine!! This is my Mom's Sausage Succotash, made healthier with turkey sausage. I sometimes swap out veggies, like a poblano for the green pepper, but usually I add what is listed. I also make a vegetarian version I will post as well.

Provided by CookingBlues

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (14 ounce) package smoked turkey sausage, sliced in rounds
2 tablespoons olive oil
1 yellow onion, diced
1 green pepper, diced
1 red bell pepper, diced
2 stalks celery, diced
3 cups fresh tomatoes, diced or 1 (14 ounce) can diced tomatoes, with juice
1 (15 ounce) can kidney beans, drained and rinsed
2 cups okra, chopped (can be fresh or frozen)
1 cup fresh corn (could use frozen or can)
1 cup fresh zucchini
2 -3 garlic cloves, minced
1 cup chicken or 1 cup vegetable broth
2 dashes Worcestershire sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon cajun seasoning (I use Tony Chachere's BOLD Creole Seasoning)
2 dashes hot sauce, to taste plus some to serve
cooked rice, for serving

Steps:

  • Brown sausage, onion, celery, and peppers in oil.
  • Add all the remaining ingredients and simmer covered 20-30 minutes until okra is tender.
  • Taste the broth about 10 minutes into cooking, and add more seasoning to taste.
  • Serve over cooked rice, and add a few extra dashes of hot sauce to taste.

Nutrition Facts : Calories 282.5, Fat 12.2, SaturatedFat 2.6, Cholesterol 43.7, Sodium 1250.7, Carbohydrate 29.2, Fiber 8.2, Sugar 10.4, Protein 16.8

Tips:

  • Fresh Sweet Corn: Use fresh sweet corn on the cob for the best flavor and texture. If fresh corn is unavailable, you can also use frozen or canned corn, but the taste and texture will not be as good.
  • Smoked Sausage: You can use any type of smoked sausage you like for this recipe. Andouille, kielbasa, and chorizo are all good options. If you want a spicier dish, choose a sausage with a higher spice level.
  • Vegetables: Feel free to add other vegetables to this recipe, such as diced bell peppers, onions, or zucchini. You can also add a cup of fresh or frozen okra.
  • Seasoning: Adjust the amount of salt and pepper to your taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper.
  • Cooking Time: The cooking time will vary depending on the type of sausage you use and the size of the vegetables. Cook until the sausage is cooked through and the vegetables are tender.

Conclusion:

Sweet corn succotash with smoked sausage is a flavorful and easy-to-make dish that is perfect for summer cookouts. It is also a great way to use up leftover corn on the cob. The combination of sweet corn, savory sausage, and tender vegetables is sure to please everyone at the table. So next time you are looking for a quick and easy summer meal, give this recipe a try. You won't be disappointed!

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