‘Sizzlin’ Summer Succotash
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!
Serves
6
Prep Time
10 min
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
Instructions
As a SIDE:
- 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.
- 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.
- Remove skillet from heat. Stir in tomatoes and basil. Add to serving dish and sprinkle with bacon.
As a DIP:
- In a 2 quart serving dish, evenly spread layers of refried beans, guacamole and sour cream.
- 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.
- Pour the Succotash mixture into the serving dish, over the sour cream. Serve alongside tortilla chips. Enjoy!