What do you call that side dish that consists of corn cooked with diced green and red peppers, and onions?
What name do you refer to this dish by and when did you first have it?
I don’t remember what anyone ever called it, I’ve only had it maybe a couple of times, probably in institutional settings (e.g. college dorm food).
At home, we usually didn’t eat corn except in season and then it was on the cob. I still prefer it that way.
Green Giant calls corn with red & green peppers Mexicorn; that’s what I call it & how I make it (open the can). No onions, though.
This is what drove me to start this thread. I was talking to a coworker about it and didn’t know what to name the dish. Seems like we only had it a handful of times when I was a kid. Mom added the onion, but the stuff that came in a can didn’t have the onions.
I’d call it succotash, while being aware that it’s not “proper” succotash for those who care about such things. Nasty stuff.
“Thufferin’ thuckotash!”, I was about to suggest the same thing!
Doesn’t that have lima beans in it as a major component, though?
See, you’re one of those people who cares what’s a proper succotash.
Veg-All (in the can) has got lima beans - is that succotash? I’d call it that, in between heaves.
Yeah, but let’s honest, it’s the lima beans that would be causing all the hurling.
Succotash absolutely must have corn and some form of beans. Corn with something else isn’t “some sort of succotash”, or a “variant on succotash”; it’s just completely different.
To the OP, if it’s mostly corn, I’d just call it “corn”, or “corn that someone’s jazzed up” or “corn with pepper” if for some reason that wasn’t enough. If it were closer to an equal mix, I might just call it “mixed veggies”, or possibly something like “fiesta corn” (I don’t know if that’s an established name, but it seems like it might be).
Completely different? Surely, it is succotash-adjacent. All it’s missing is lima beans.
Just plain corn is closer to succotash than corn plus peppers is.
When I was a kid, Veg-All was made in a canning plant in my hometown of Green Bay. I knew people who worked at the plant, as a summer job, spending their summers in a hot manufacturing plant, canning Veg-All.
Yuck.
There’s a frozen product, Bird’s Eye I think, called ‘Southwest Corn’. Some other similar products with different ingredients use the ‘Southwest’ description also.
I mean, green beans are beans. Though I suppose you mean shell beans. I do see a number of online recipes calling it succotash. I’d probably call it succotash-adjacent, as mentioned before, say “green bean succotash.”
Edit: On Google Books, just quickly looking, I did find a string bean succotash recipe from the late 1800s, so there is historical precedent.
My grandmother was the kind of 1950s housewife who believed canned foods were superior to fresh, and forced everybody to eat lots of Veg-All after boiling it up on the stovetop for a good while to make sure it was properly cooked. She did this to ensure people got good nutrition from her meals, bless her, while inadvertently ensuring there were no vitamins left at all, just the (erm) flavor.
It’s no doubt the Veg-All trauma that makes me hate even “good” succotash. Any concept of mixed cooked vegetables is ruined for me.
Green beans are “some form of beans”, so yes, I would acknowledge corn and green beans as “a form of succotash”. Heck, I might even stretch to allow lentils, or even peas. There’s a reason why every culture on the planet has a staple dish consisting of a grain combined with a legume. Succotash is the North American version.
Mexicorn. Both canned and home-made get called the same thing. Succotash has to contain beans, and usually (shudder) lima beans.
Is your dish served hot or cold.? I remember pot luck dishes with a cold corn,peppers,onion and bacon dish that was wonderful.
Add some tajin (lime & hot pepper) and crema fresha and serve it hot.
I sometimes call this dish fried corn, especially if it is cooked with bacon grease. Throw in some halved cherry tomatoes at the end, and/or sliced green onions. Mmm!