Texas Sweet Corn & Jalapeño Succotash

Serves: 4–6

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients:
4 ears of Texas Bi-Colored Sweet Corn , husked

1 tbsp Texas olive oil

4 slices local pasture-raised bacon , chopped

1 sweet onion , diced

1 red bell pepper , diced

1 jalapeño pepper , seeded and minced

2 cloves garlic , minced

1 cup fresh okra , sliced

Salt and freshly ground black pepper , to taste

2 tbsp fresh cilantro , chopped

Juice of 1 lime

Instructions:
Prepare the Corn:

Using a sharp knife, cut the kernels off the corn cobs and set aside.

Cook the Bacon:

In a large skillet over medium heat, cook the chopped bacon until crispy.

Remove the bacon with a slotted spoon and drain on paper towels.

Pour off excess bacon fat, leaving about 1 tablespoon in the skillet.

Sauté the Vegetables:

Add the olive oil to the skillet with the reserved bacon fat.

Sauté the diced onion, red bell pepper, and jalapeño until softened, about 5 minutes.

Add the minced garlic and sliced ??okra; cook for another 2–3 minutes.

Add the Corn:

Stir in the fresh corn kernels and cook until tender, about 5 minutes.

Season with salt and freshly ground black pepper to taste.

Finish the Dish:

Return the cooked bacon to the skillet and mix well.

Remove from heat and stir in the chopped cilantro and lime juice.

Serve:

Transfer the succotash to a serving dish and enjoy warm.

Serving Suggestions:
Main Course: Serve alongside grilled chicken, steak, or fish for a hearty meal.

Vegetarian Option: Omit the bacon and add diced zucchini or squash for a vegetarian-friendly version.

Taco Filling: Use as a flavorful filling for tacos or burritos, topped with crumbled queso fresco.