Piggy Succotash

Yield: 6: servings.


  • 2 thick cut bacon slices, cut crosswise into 1/4-inch-wide strips
  • 1 (12 oz) small ham steak, diced
  • 2 cups fresh corn kernels (from 2 to 3 ears) or 1 (10  oz) package of frozen corn, thawed
  • 1 lb fresh lima beans in pods, shelled (1 1/2 cups), or1 (10 oz) package frozen baby lima beans, thawed
  • 1 bunch scallions, cut crosswise into 1/3-inch pieces, keeping white and pale green parts separate
  • 1/2 cup water
  • Kosher salt and freshly cracked black pepper


  1. Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes.
  2. Using a slotted spoon transfer bacon to paper towels to drain, leaving fat in pan.  Add ham and cook until golden brown, about 5 minutes.
  3. Add corn, lima beans, and white and pale green parts of scallions and cook, stirring, 2 minutes.
  4. Add water, scraping up the brown bits on the bottom of the pan.
  5. Simmer mixture until vegetables are tender and most of the water has reduced about, 5 to 8 minutes. Stir in bacon, scallion greens, and salt and pepper to taste.

BYOC:  Try adding some red or orange peppers for some extra color.