First, about the name. I had always understood that succotash was a mixture of corn and lima beans (and dictionaries do too). So when I encountered “corn succotash” describing an accompaniment to an entree on a restaurant menu, my first thought was that this seemed redundant. Succotash includes corn, so why do you need to call a dish corn succotash? When it arrived, another surprise: The corn succotash did not include any lima beans or other shell beans that are sometimes substituted. It did include the corn, of course, along with bacon, spinach, and feta cheese, among other things. It was delicious and served as the inspiration for this frittata. But what about having succotash without the lima beans? I googled for corn succotash recipes and found a variety of dishes, many without beans of any kind, that were described as corn succotash. It seems that this term is used for mixtures of corn with ingredients other than lima beans, with the adjective “corn” added to the succotash to distinguish it from “corn and lima bean” succotash. I still think this is a strange name. But since it is common, I’ll use it here.
As I mentioned, the corn succotash was very tasty. I attempted to recreate it, making it an entree by adding chicken. It came out well, and I’ve made it several times. It occurred to me that the same ingredients, less the chicken, could be included to make a corn succotash frittata. And it was delicious!
Corn succotash frittata
2 strips of bacon, cut crosswise into 1/4-inch pieces
1–1/2 tablespoons chopped onion
3 tablespoons diced red bell pepper
1 small clove garlic, minced
3/4 cup frozen corn, thawed
3/4 cup spinach, chopped
2 tablespoons feta cheese plus more for the top
oil, if needed
Cook the bacon in skillet until crisp. Remove and drain on a paper towel.
Cook the onion and red pepper over medium heat in bacon fat until they start to soften. Add the garlic and cook one more minute. Add the corn and cook for 2 to 3 minutes to cook the corn and combine the flavors. Add the spinach and cook until the spinach is wilted.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the corn mixture, the bacon, and the feta cheese into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, sprinkle on additional feta cheese and place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.