Sweet Corn Succotash with Spicy Jalapeño Ranch
Well here we are again folks. It’s Fun Cajun Friday. I’m wondering who likes this series and if it’s enticing anyone to cook Cajun food? Anyone? Anyone? If so, I’d LOVE to hear from you! This recipe is my own version of an old recipe with a terrible name where I added a cajun spin. You can make anything you want Cajun by adding a few ingredients. Namely the holy trinity in Cajun cooking pictured here and garlic and definitely Cajun seasoning. That’s about it. So, this isn’t a classic Cajun meal but it is a Cajun inspired side dish that you are sure to fall for! Feel free to name it anything you like. I hate the name succotash, truly, but couldn’t come up with anything I liked better. There are lots of different recipes for succotash (would those be succoti?) but this one is a Sweet Corn Succotash made with lima beans (yes, they were great) and bacon and a spicy jalapeño ranch on top.
There was a Mexican restaurant across town that I absolutely loved. They closed and I am throughly shocked. It was a great restaurant. Some say the building is cursed (I don’t really believe in curses and all that mumbo-jumbo but…) because every single restaurant that has been in that location, and I know of 4 or 5, has closed down. All kinds, super fancy down to casual and it’s a nice area with a lot of traffic! Mystery. Anyway, they had on the menu a Mexican succotash. Yep, that word that would make you run screaming from the table when you were a kid just by the sound of it. I wouldn’t have even known what was in it as a kid (or even as an adult until I saw it on the menu in this restaurant) let alone give it any of my time but there I go listening to my little kid voice again! You could also add other things you like or take out what you don’t. Like I always say, use what you have and what you like! I’m not a recipe purist of any sort. I think any recipe can be altered to fit the person or guests it’s being served. If you hate bell pepper, leave it out. If you love onions, add more! Aside from changing drastically a part of a recipe that makes it work properly, do what you want! My goal is to make different recipes that aren’t difficult. If you’ve read much of this blog so far you’ll see most of my recipes are pretty down to earth. There’s not a lot of fru fru foods here.
One suggestion I have if you don’t already have a pair, grab some kitchen shears. They can be from a cutlery line but they don’t HAVE to be. Before I got these heavy duty ones, I used to buy an extra pair of regular, large scissors and designate them only for kitchen use. That was difficult for sure! But I use them for all sorts of things that I don’t want to cut with a knife. The bacon in this recipe was cut with my shears. It’s so much easier to snip snip through the bacon than it is to slice it. You could do it one of two ways though. Either chop it prior to browning or brown the whole pieces and once cooled just crumble. My sweet baby sister Stefani makes an awesome dip for the holidays that uses a good bit of bacon and her tip is to freeze the bacon first and that makes it cut much easier. Just a thought.
I used fresh Silver Queen corn in this recipe. It’s crunchy and super sweet white corn. I’m not sure where it’s available but it is my first choice. You could always use canned corn in a pinch. I also made a homemade jalapeño ranch that I got from Plain Chicken. It’s a copy cat recipe from another Mexican restaurant and it’s amazing! I altered it slightly to fit my needs but the original recipe can be found here. You could always leave out the jalapeño peppers or use your own version of ranch or even a good store bought. Totally up to you. You could even use cream (which I have seen in other succoti recipes) or cream cheese would be nice. Just put it in while still over heat.
Let’s get into the ranch first and let sit while we work on the Sweet Corn Succotash. It’s very simple. There are only a few ingredients. And Stephanie over at Plain Chicken says it’s a good marinade for chicken. She’s the expert.
Jalapeño Ranch (slightly altered)
- 8 oz light sour cream
- 8 oz plain fat free yogurt
- 1 package ranch dressing powdered mix (1 oz, I used Hidden Valley)
- 2 whole large jalapenos peppers, roughly chopped (I seeded and deveined most of each~that’s where the heat is)
- 1 clove garlic, crushed
- 1 whole lime, juiced
- 5 tablespoons buttermilk (watch for a Tips post coming soon with an idea on saving leftover buttermilk)
Combine roughly chopped jalapeño and garlic in a food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!
I actually used an immersion blender like the one in this photo.
You just dump everything in a bowl and put this stick blender in and give it a whirl! It’s designed to be immersed in liquids so it’s perfect for soup and the like. They’re not super expensive.
Ok. On the to Sweet Corn Succotash! It’s pretty simple. Cutting the corn off the cob is the hardest part. This recipe calls for bell pepper. When you can, use all the colors. Red, orange and yellow varieties have more antioxidants than the green (although the green ones are great for you, too) and they’re just so much prettier all mixed together. I buy the small ones when I want the confetti look so that I don’t have so many peppers left over.
Here’s the printable.
Serves 3-4 as a side dish.
Sweet Corn Succotash
- 3 ears fresh Silver Queen corn (or your choice…if using canned corn I would say approximately 2 cans)
- 1 cup fresh lima beans, rinsed (if you don’t like limas use English peas or leave them out…it’s up to you)
- 1 cup bell pepper, chopped (any color variety)
- 1/3 cup onion, chopped
- 6-7 strips of bacon (you can never have too much bacon)
- 3 teaspoons Tony Chachere’s Cajun seasoning (or more to taste)
- 3 tablespoons butter
- splash of chicken broth (if you don’t have chicken or vegetable broth, water is fine)
- salt and pepper to taste
- Jalapeño Ranch Dressing to taste (recipe above)
If using fresh corn, remove the husks and silks from each ear, rinse thoroughly and cut from the cob. Set aside. Rinse the lima beans and set aside. In a large skillet brown the bacon strips and remove from pan to drain. Reserving 2 tablespoons of bacon drippings in the pan, add onion and cook until done or limp. Add in chopped bell pepper and Cajun seasoning and cook another 2 minutes. Add corn and lima beans to the pan along with butter and splash of chicken broth and cook, stirring frequently until only slightly firm. Taste, add salt and pepper to taste and remove from heat. Transfer to serving dish, add ranch and crumbled bacon. Serve!
Have you ever eaten succotash as an adult? What do you guys think? Would this be in your menu rotation?