Chef Alli Winter came to our Market to work with August produce: okra, corn, tomatoes, onions, and peppers. She really didn’t have a recipe; just went to the vendors and picked up items that would go “succotash.” This comes together quickly so make it just before you serve it.
Thanks to Corinne Heffley, who saved a copy of the end result, so I can share this wonderful recipe with you. It makes about 8 servings but you can make half without any issues.
1 lb. bacon, chopped: cook bacon pieces in a deep skillet (medium high heat), til slightly crisped and brown. Remove to a paper towel to drain but save about 2 TBsp bacon drippings.
2 cups okra cut into “coins”: add okra to skillet above, cooking just until okra is browned and beginning to soften. Don’t over cook! Remove from skillet and place with bacon on paper.
3 bell peppers: 1 red, 1 yellow, 1 red and dice them
1 small yellow onion, diced
3-4 cloves garlic: minced or pressed
3 Cups sweet corn (fresh or frozen)
1 Cup edamame (optional)
1Cup grape tomatoes, halved
Kosher salt and fresh ground pepper to taste
Reduce heat to medium: add onion and peppers and cook til softened (about 5 min.) Add minced garlic and cook 1 more minute. Add corn, edamame, and tomatoes AND okra and bacon. Cook just until heated throughout. Serve immediately! M-M-M