CHEF JEFF — ONE BYTE AT A TIME: Corn-Bacon Succotash

Put leftover corn on the cob to good use.

Corn-Bacon Succotash

6 strips bacon

1 onion, chopped

½ red bell pepper, chopped

3 cloves garlic, minced

½ teaspoon dried thyme

¼ teaspoon each: salt, crushed red pepper flakes

1 15-ounce can low-sodium chicken broth

4 ears corn, each cut into thirds

2 cups fresh lima beans or 1 bag (14 ounces) frozen

2 cups long-grain or basmati rice, cooked

Heat heavy large skillet over medium-high heat; add bacon. Cook, turning once, until crisp. Remove to paper-towel lined plate; crumble when cool. Add onion to skillet; cook, stirring, until lightly browned, 7 minutes. Add bell pepper, garlic, thyme, salt and red pepper flakes; cook, stirring, 3 minutes. Add broth; cook, stirring up any browned bits, 2 minutes. Add corn and lima beans; cook, turning corn often to cook evenly, until corn and beans are tender and liquid reduces slightly, about 5 minutes. Stir in bacon. Serve over rice.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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