search saves

Corn and Chile Succotash

Corn and Chile Succotash created by loof751

This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
  • In a large skillet (that you have a lid for), heat oil over medium-high heat.
  • Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
  • Pour frozen corn into skillet. Stir as much as possible and then cover.
  • Cook covered for about 3 to 5 minutes.
  • Stir corn mixture. Corn should be thawed at this point.
  • Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
  • When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
  • Season with salt, pepper, garlic powder and dried cilantro.
  • Serve and enjoy!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@HocoRuco
Contributor
@HocoRuco
Contributor
"This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. loof751
    Corn and Chile Succotash Created by loof751
    Reply
  2. loof751
    Loved this great corn dish! Flavorful with the poblano but not spicy. I cooked the onions a little more than called for because I don't like them on the raw side, otherwise made as directed. I think this would be great with fresh summer corn too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013
    Reply
  3. HocoRuco
    Corn and Chile Succotash Created by HocoRuco
    Reply
  4. HocoRuco
    This recipe could hardly be easier. It doesn't need to be watched super carefully because you actually want it to burn a little bit because there is nothing tastier than charred corn. This dish is incredibly versatile and can be served as a side dish or incorporated into a taco or Mexican salad dish or you can chop some avocado and tomatoes and make an easy "grilled" corn salsa.
Advertisement