Succotash is a dish I remember fondly. As kid we would have this in late summer with fresh corn and it’s perfect for that. But, this Southern Succotash is also great with frozen corn as well, especially if you can find frozen sweet corn kernels. The addition of bacon and butter here takes this from something salad-like to a rich side dish worthy of being called Southern.

For this recipe we’re starting with fresh sweet corn and fresh okra. Cut the kernels off the cob and add them to the pan along with sliced okra and some lima beans. You can also use butter beans if lima beans aren’t your thing.

Some crisp bacon, crumbled, along with some cherry tomatoes sliced in half are the final additions to this wonderful mix. These last 2 ingredients not only add color, but they add 2 essential flavors in Southern cuisine. It’s common to serve many meals with a side of sliced tomatoes, but here they’re mixed right into the other veggies.

They also add lovely texture to this recipe. You’ve got the the soft and tangy tomatoes, the crisp corn, the crunchy bacon, and the fresh green okra. And, I should add that this recipe is highly adaptable for the veggies you enjoy or whatever veggies are in season. You can throw in some zucchini or eggplant or bell peppers for different flavor combinations.

Some fresh basil is the key to adding freshness to the dish, keeping it from tasting too heavy.

This recipe makes a generous amount so it’s great for big crowds. This is a taste of the South you can make in your own kitchen!