Best Barbecued Succotash Recipes

Barbecued Corn Succotash image

Provided by Rachael Ray : Food Network

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon vegetable, canola or olive oil
6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
6 to 8 ears corn, shucked
3 to 4 cloves garlic, sliced or chopped
1 large red or yellow onion, chopped
1 red bell pepper, seeded and chopped
1 to 2 jalapeno peppers, seeded and chopped
1 cup chicken or turkey stock
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
One 8-ounce can tomato sauce
2 cups shelled edamame
Sriracha
Scallions, to garnish

Steps:

Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.

Rachael Ray's Barbecued Succotash image

Provided by linguinelisa

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 red onion, chopped
1 red pepper, chopped
1 (14 ounce) can black beans, drained
1 (10 ounce) package frozen corn
salt
pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped parsley

Steps:

Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.

Barbecued Succotash image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Steps:

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.