Buttered Corn Succotash

Celebrate summer’s best flavors with this buttery, bacon-laced succotash—fresh corn, crisp bell peppers, and creamy Plugrà butter come together for a rich, colorful side that’s as easy as it is irresistible.

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Servings

4 cups

Prep Time

25 mins

Cook Time

5 mins

Recipe by

Tara Teaspoon

Buttered Corn Succotash

2 slices	chopped bacon
4 tbsp	Salted Plugrà butter, divided
½ cup	diced red or orange bell pepper
1 cup	frozen lima beans
4 scallions	white and green parts thinly sliced
3 cups	fresh corn kernels (from about 5 small ears)
¼ cup	heavy cream
½ tsp	kosher salt
½ tsp	black pepper
1-2 tbsp	chopped basil for garnish

1	In a large skillet over medium heat, cook the bacon until crispy, 5 to 7 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet.
2	Add 2 tablespoons butter to the skillet with the reserved bacon fat still over medium heat. Stir in the bell pepper and lima beans. Cook until bell pepper is softened, about 2 minutes. Add the scallions, corn, salt and pepper and cook until corn is just heated through, about 2 minutes.
3	Stir in the cream and remaining 2 tablespoons butter and remove from heat. Season to taste with more salt and pepper and serve topped with extra scallions or chopped basil.