‘Sizzlin’ Summer Succotash

‘Sizzlin’ Summer Succotash

By: Vicky Pham @em_vickypham

Succotash is an all-American crowd pleaser - and we've got two ways you can make this quick and easy dish the star of your next summer BBQ. Whether you lean towards the classic side, or a vegetarian dip is more your style - we've got you covered!


servings

SERVINGS

6

prep time

PREP TIME

10 Min

cook time

COOK TIME

20 Min

Ingredients

  • FOR SUCCOTASH SIDE:

  • 5 slices of bacon

  • 3 tablespoons butter

  • 1 sweet onion (diced)

  • 1 cup frozen cut okra

  • 1 teaspoon garlic powder

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (drained)

  • 1 can (14.5 oz.) Libby's Cut Green Beans (drained)

  • 1 cup halved cherry tomatoes

  • 1/4 cup chopped fresh basil

  • FOR SUCCOTASH DIP:

  • 1 can refried beans

  • 1 cup guacamole

  • 1 cup sour cream

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (drained)

  • 1 can (14.5 oz.) Libby's Cut Green Beans (drained)

  • 1 cup halved cherry tomatoes

  • 1/4 cup chopped fresh basil

  • salt & pepper to taste

  • FOR SUCCOTASH SIDE:

  • 5 slices of bacon

  • 3 tablespoons butter

  • 1 sweet onion (diced)

  • 1 cup frozen cut okra

  • 1 teaspoon garlic powder

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (drained)

  • 1 can (14.5 oz.) Libby's Cut Green Beans (drained)

  • 1 cup halved cherry tomatoes

  • 1/4 cup chopped fresh basil

  • FOR SUCCOTASH DIP:

  • 1 can refried beans

  • 1 cup guacamole

  • 1 cup sour cream

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (drained)

  • 1 can (14.5 oz.) Libby's Cut Green Beans (drained)

  • 1 cup halved cherry tomatoes

  • 1/4 cup chopped fresh basil

  • salt & pepper to taste

Instructions

As a SIDE:

  1. Place bacon slices in large skillet. Cook over medium heat until crispy, about 8 minutes. Remove bacon with tongs and lay on a paper towel-lined plate to cool. Once cool, crumble into bits.
  2. In skillet with bacon grease, add butter, onion, okra, and garlic powder. Cook, stirring often, 6 minutes.
    Add corn and green beans to skillet. Stir and cook 5 minutes.
  3. Remove skillet from heat. Stir in tomatoes and basil. Add to serving dish and sprinkle with bacon.

As a DIP:

  1. In a 2 quart serving dish, evenly spread layers of refried beans, guacamole and sour cream.
  2. To make the Succotash mixture, in a separate bowl stir together Libby’s Whole Kernel Sweet Corn, Libby’s Cut Green Beans, cherry tomatoes and basil. Season with salt and pepper to taste.​
  3. Pour the Succotash mixture into the serving dish, over the sour cream. Serve alongside tortilla chips. Enjoy!
*Can be made vegetarian without bacon

As a SIDE:

  1. Place bacon slices in large skillet. Cook over medium heat until crispy, about 8 minutes. Remove bacon with tongs and lay on a paper towel-lined plate to cool. Once cool, crumble into bits.
  2. In skillet with bacon grease, add butter, onion, okra, and garlic powder. Cook, stirring often, 6 minutes.
    Add corn and green beans to skillet. Stir and cook 5 minutes.
  3. Remove skillet from heat. Stir in tomatoes and basil. Add to serving dish and sprinkle with bacon.

As a DIP:

  1. In a 2 quart serving dish, evenly spread layers of refried beans, guacamole and sour cream.
  2. To make the Succotash mixture, in a separate bowl stir together Libby’s Whole Kernel Sweet Corn, Libby’s Cut Green Beans, cherry tomatoes and basil. Season with salt and pepper to taste.​
  3. Pour the Succotash mixture into the serving dish, over the sour cream. Serve alongside tortilla chips. Enjoy!
*Can be made vegetarian without bacon
Easter Egg

When it says Libby’s® on the label, you will like it on your table, table, table