Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 medium yellow onion, diced
- 1 red bell pepper + 1 poblano (or green bell pepper), diced
- 2 cups corn kernels (fresh or thawed frozen)
- 1 1/2 cups cooked lima beans (or 1 × 15-oz can, drained)
- 2 cloves garlic, minced
- 1 tsp smoked paprika, 1/2 tsp dried thyme, pinch red pepper flakes
- 2 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- Salt, black pepper, chopped parsley or scallions
Do This
- 1. Preheat a 10–12 inch cast iron skillet over medium heat (about 350°F / 175°C) on a campfire grate or stovetop.
- 2. Cook bacon until crisp, 8–10 minutes. Remove to a plate; leave about 2–3 tbsp bacon fat in the skillet.
- 3. Sauté onion and peppers in the bacon fat until softened and starting to brown, 5–7 minutes.
- 4. Add corn and lima beans. Cook, stirring occasionally, until hot and lightly browned, 6–8 minutes. Stir in garlic, smoked paprika, thyme, and red pepper flakes during the last minute.
- 5. Push vegetables to the edges. In the center, melt butter with maple syrup and vinegar until bubbly, 30–60 seconds.
- 6. Toss everything together to coat in the maple-butter glaze. Cook 1–2 minutes more, then stir in the bacon and herbs.
- 7. Taste, season with salt and black pepper, and serve hot straight from the skillet.
Why You’ll Love This Recipe
- All the cozy campfire flavors: smoky bacon, sweet corn, and a maple-butter gloss that makes every bite rich and satisfying.
- One-skillet cooking in cast iron, perfect for a fire ring, grill, or your home stove.
- Flexible and forgiving: use fresh or frozen corn and beans, swap peppers, and adjust heat and sweetness to your taste.
- Works as a hearty side or a rustic main dish, especially topped with fried eggs or served beside grilled meats.
Grocery List
- Produce: 1 yellow onion, 1 red bell pepper, 1 poblano or green bell pepper (or jalapeño), 3–4 ears fresh corn (or bag of frozen corn), 1 1/2 cups cooked lima beans (or 1 can), 2 garlic cloves, fresh parsley or scallions, lemons (or use apple cider vinegar instead).
- Dairy: Unsalted butter.
- Pantry: Thick-cut bacon, pure maple syrup, apple cider vinegar (if not using lemon), smoked paprika, dried thyme, crushed red pepper flakes, kosher salt, black pepper, optional hot sauce.
Full Ingredients
For the Campfire Bacon–Corn Succotash
- 6 slices thick-cut bacon (about 6 oz / 170 g), cut into 1/2-inch pieces
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium red bell pepper, diced
- 1 medium poblano or green bell pepper, diced (or 1 jalapeño for extra heat)
- 2 cups corn kernels (from 3–4 ears fresh corn, or frozen corn, thawed)
- 1 1/2 cups cooked lima beans, drained and patted dry
- (Or 1 × 15-oz / 425 g can lima beans or butter beans, drained and rinsed)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/4 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
For the Maple-Butter Finish
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar or fresh lemon juice
For Serving (Optional but Recommended)
- 2 tablespoons chopped fresh parsley or thinly sliced scallions
- Lemon wedges, for squeezing over the top
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Preheat your fire and skillet
If you are cooking over a campfire, build a medium fire and let it burn down until you have a bed of glowing coals with only gentle flames. Set a grate over the coals. If you can hold your hand about 6 inches above the grate for 4–5 seconds before it feels too hot, you are at a good medium heat.
Place a 10–12 inch cast iron skillet on the grate (or on your stove over medium heat, about 350°F / 175°C) and let it heat for 3–5 minutes. A drop of water should sizzle immediately on contact. While the skillet heats, dice the onion and peppers, cut the bacon into 1/2-inch pieces, mince the garlic, and measure your corn, lima beans, and seasonings.
Step 2: Cook the bacon until crisp
Add the bacon pieces to the dry, preheated skillet in an even layer. Cook, stirring occasionally, until the bacon is deeply browned and crisp, 8–10 minutes. Adjust the skillet position or heat as needed so the bacon sizzles steadily but does not burn.
Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels (or a folded paper bag if you are camping). Carefully spoon off any excess bacon fat, leaving about 2–3 tablespoons in the skillet. Keep the rendered bacon fat hot in the pan; this is your flavor base.
Step 3: Sauté the onion and peppers
Add the diced onion and both peppers to the hot bacon fat. Stir to coat the vegetables in the fat, then spread them out in an even layer. Cook, stirring every minute or so, until the onion is translucent and the peppers have softened and started to take on some golden edges, about 5–7 minutes.
Sprinkle in a small pinch of salt as they cook; this helps draw out moisture and speeds up softening. If the vegetables start to scorch, move the skillet to a slightly cooler part of the grate or reduce the burner heat.
Step 4: Add corn, lima beans, and garlic
Stir in the corn and lima beans. Spread the mixture out almost flat so it has lots of contact with the hot skillet. Let it cook without stirring for 3–4 minutes; this gives the corn and beans a chance to pick up some golden-brown spots and a bit of charred flavor.
Stir and cook for another 3–4 minutes, until everything is hot and the corn smells toasty. Make a small well in the center and add the minced garlic, smoked paprika, dried thyme, and red pepper flakes (if using). Stir just the center area for about 30 seconds to bloom the spices and soften the garlic, then fold everything together. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper at this stage.
Step 5: Make the maple-butter glaze right in the skillet
Push the succotash mixture toward the edges of the skillet, creating a clear space in the center so the bottom of the pan is exposed. Add the butter, maple syrup, and apple cider vinegar (or lemon juice) to this open spot.
Let the butter melt completely, then gently stir the maple syrup and vinegar into it. The mixture should bubble lightly and thicken just a bit, 30–60 seconds. When it looks glossy and smells deeply buttery and maple-sweet with a tangy edge, use a spatula to toss the vegetables back into the center and coat everything evenly in the maple-butter glaze. Cook for another 1–2 minutes so the glaze clings to the corn and beans.
Step 6: Finish with bacon and herbs
Return the crisp bacon to the skillet and toss to distribute it throughout the succotash. Sprinkle in the chopped parsley or scallions and fold again until the herbs are just wilted and everything is hot and glossy.
Taste the succotash and adjust the seasoning: add more salt if it tastes flat, a bit more black pepper for bite, or an extra splash of vinegar or squeeze of lemon if you want more brightness to balance the maple sweetness.
Step 7: Serve hot, straight from the skillet
Serve the bacon–corn succotash immediately, either straight from the cast iron skillet for a rustic campfire presentation or spooned into a warm serving bowl. Garnish with a final sprinkle of fresh herbs and pass lemon wedges and hot sauce at the table or around the fire.
This dish is hearty enough to be a main course for two to three people, especially topped with a fried or poached egg, or it can serve four as a generous side alongside grilled steaks, sausages, burgers, or roasted vegetables.
Pro Tips
- Dry your beans and corn: If using canned lima beans or frozen corn, pat them dry with a towel before cooking. Less surface moisture means better browning and richer flavor.
- Control your campfire heat: For even cooking, move coals or rotate the skillet so one side does not scorch. Medium, steady heat is better than big flames.
- Use a wide skillet: A 10–12 inch cast iron skillet gives the vegetables room to brown instead of steam. If your pan is smaller, cook in two batches.
- Adjust the sweetness: For a less sweet version, use 1 tablespoon maple syrup instead of 2, or add an extra splash of vinegar or lemon to sharpen the flavor.
- Stovetop friendly: No campfire? Cook this on a regular stovetop over medium heat; the method and timings are the same.
Variations
- Vegetarian version: Skip the bacon. Start with 2–3 tablespoons olive oil or butter in the skillet, and add an extra 1/4 teaspoon smoked paprika for more smoky depth.
- Extra hearty: Stir in sliced smoked sausage, leftover grilled chicken, or shredded rotisserie chicken along with the bacon at the end to turn this into a full one-pan meal.
- Spicy campfire succotash: Use a jalapeño instead of poblano, keep the red pepper flakes, and finish with your favorite hot sauce for a real kick.
Storage & Make-Ahead
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat in a skillet over medium heat with a splash of water or a small knob of butter, stirring until hot. You can also microwave individual portions in short bursts, stirring between each, but the skillet keeps the textures better.
For longer storage, this succotash can be frozen for up to 2 months. The peppers will soften a bit more after thawing, but the flavors remain excellent. Thaw overnight in the refrigerator and reheat in a skillet. To make ahead for a camping trip, pre-dice the vegetables and precook the bacon at home. Pack them in separate containers in a cooler. At the campsite, you just sauté, add corn and beans, and finish with the maple-butter glaze.
Nutrition (per serving)
Approximate values per serving (1/4 of recipe): about 350 calories; 18 g fat; 9 g saturated fat; 35 g carbohydrates; 6 g fiber; 12 g protein; about 750 mg sodium. Actual values will vary based on the exact bacon, maple syrup, and salt used.
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