CommonGround volunteer Karol Swan shares her recipe for Corn Succotash.


Corn Succotash


  • 3 cups corn
  • Cut fresh from cob frozen home or purchased or canned
  • 1 large red onion diced
  • 2 bell peppers diced
  • 2-4 tablespoons butter
  • 1 teaspoon salt less if using canned corn
  • 1 teaspoon sugar
  • 1/4-1/2 teaspoon pepper


  • Combine in a skillet. Simmer and stir 15-20 minutes.
  • Options- top with fresh diced tomatoes
  • Add ground beef for a complete meal
  • Can be made ahead as it reheats nicely
Tried this recipe?Let us know how it was!