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Corn Succotash Without Beans

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Our Corn Succotash without Beans is a Cheesecake Factory copycat recipe, but with some added bacon (because bacon makes everything better!).

This dish is vibrant in both flavor and appearance- the mix of bright summer vegetables come together for one delicious side dish. It’s easy to make and you can adapt it too- make it completely vegetarian and omit the bacon, or add beans if you’d like a more traditional corn succotash recipe.

A spoon scooping our some corn succotash.

What is Succotash?

Succotash is a light vegetable stew of sorts that features in-season produce. The types of veggies included often vary- especially depending on which part of the United States you’re in- although sweet corn, squash, and lima beans are usually a constant.

Some corn succotash recipes include bacon, some are made with okra, sometimes it’s served hot or cold or even in casserole form with a pie crust topping.

Why is it Called Succotash?

The origins of succotash are quite interesting to read about. The dish can be traced back to the 17th-century Native Americans who introduced the stew to colonial immigrants.

The word “succotash” is an Anglicized spelling of the indigenous word misckquatash, which meant “boiled whole kernels of corn.” Today, the word “succotash” can evoke different ideas in people based on region- if you’re from the South, okra might be a crucial ingredient for succotash. And for some, succotash is not just a summer vegetable stew, but is also served during the winter, a staple dish on a Thanksgiving table.

Why you will Love our Corn Succotash Recipe:

Our version celebrates the fresh, summer bounty! We love the addition of the crisp, salty bacon and heat from the jalapeño and hot sauce.

Have you ever tried the Cheesecake Factory’s corn succotash? It’s delicious and surprisingly easy to make at home! That’s why we decided to create this copycat Cheesecake Factory corn succotash recipe, but without the beans. And we promise, you won’t even miss them!

It is:

  • Easy to prepare
  • Healthy and flavorful
  • Gluten-free and also can be made vegetarian
  • Ready in 20 minutes

The Ingredients:

Our corn succotash without beans is fresh and vibrant, a beautiful side dish with contrasting colors! It has a slight kick to it from the fresh jalapeño and Tabasco sauce but you can adjust the spice level to fit your own taste preference.

To make it, you will need:

  • Chopped bacon. You can take a shortcut and purchase pre-cooked bacon but then you won’t have any bacon grease to cook the veggies in.
  • Red onion
  • Jalapeño pepper. Did you know jalapeño is even good in sweet dishes like our pomegranate salsa?
  • Bell pepper. We prefer using red bell pepper but any color will do.
  • Zucchini and yellow squash
  • Corn kernels. You can choose to use either frozen or fresh corn.
  • Cherry tomatoes
  • Cumin powder
  • Salt and pepper
  • Tabasco sauce
  • Cilantro. If you don’t have the palate for cilantro, you can sub with parsley.

Note: If you use fresh corn on the cob, you will need about 4 ears of corn to get enough corn kernels. This recipe requires 3 cups.

Garden vegetables for the corn succotash recipe.

How to Make Corn Succotash:

This copycat Cheesecake Factory corn succotash comes together in just a couple of easy steps! Make sure you scroll down to the printable recipe card for all the details.

  1. Cook the bacon: Heat a skillet, add the bacon and cook until crisp.
  2. Add the veggies: Cook the veggies until they are crisp-tender, then add in the tomatoes, spices, and hot sauce along with the cooked bacon.
  3. Top and serve: Sprinkle the chopped cilantro on top and serve this corn succotash hot or cold.

Chopped bacon in a hot skillet.

Helpful Tips :

Save 1-2 tablespoons of the bacon grease to cook the veggies in (that’ll give this dish a whole lot of flavor!).

Remove the seeds and white membrane inside the jalapeño peppers to reduce the heat level of the peppers (if you like hot and spicy food, leave the seeds in).

You can serve this dish cold or hot.

Vegetables in a skillet.

What do you eat succotash with?

Since this dish is veggie-packed, it makes a delicious side that covers all the nutrient bases! Enjoy it with these BBQ Baked Chicken Legs or serve corn succotash alongside our Blackened Shrimp Tacos. If you’d like it to be your main course, serve it with a slice of our delicious cornbread to complete the meal.

What’s the Difference Between Succotash and Goulash?

While they’re both fun to say, that’s about where the similarities end for these two dishes. Succotash is a cooked vegetable medley and goulash is usually a type of stew that includes meat and veggies.

Corn succotash in a large skillet with bacon bits on top.

We hope you love our copycat Cheesecake Factory corn succotash! It makes one easy side that we’ll be enjoying all summer long.

Helpful Tools:

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Some Other Recipes You Will Love:

Slow Cooker Pork Chops and Vegetables: These extra-thick pork chops are easy to prepare in the slow-cooker and come out ultra tender and flavorful!

Tri-Colored Pasta Salad with Shrimp: Crisp veggies, chilled shrimp and multi-colored pasta make this one fresh and vibrant meal! Enjoy it for lunch, serve during brunch or call it a light dinner.

Chipotle Coleslaw: We’ve put a zesty and spicy spin on traditional coleslaw to create the perfect side dish for barbecue season! The medley of flavors won’t disappoint!

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Corn succotash in a large skillet with bacon bits on top.

Corn Succotash without Beans

This corn succotash recipe is a Cheesecake Factory copycat with an addition of bacon. There are no beans in this succotash but you could easily add them. If you want to make this completely vegetarian then just omit the bacon.
5 from 2 votes
Print Pin Save
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 146kcal
Author: Dahn Boquist


  • 4 to 5 strips of bacon chopped
  • 1 red onion chopped
  • 1 jalapeno pepper seeds removed and chopped
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 1 small yellow squash diced
  • 3 cups corn kernels frozen or fresh
  • 1 cup cherry tomatoes halved
  • 1 teaspoon cumin powder
  • ½ teaspoon salt
  • 2 to 4 dashes of Tabasco sauce
  • ¼ teaspoon fresh ground pepper
  • ¼ cup chopped cilantro


  • Heat a skillet over medium heat. Add the bacon and cook until crisp. Set the bacon aside and drain all but 1 to 2 tablespoons of bacon fat. 
  • Add the onion and jalapeno pepper and cook until the onion is transparent and soft.
  • Add the bell pepper, zucchini, squash, and corn. Cook until the vegetables are crisp-tender. Toss in the tomatoes, cumin, salt, tabasco, pepper, and the cooked bacon. Cook just until heated through. Top with chopped cilantro 
  • Serve warm or cold. 


If you use fresh corn on the cob, it will take about 4 ears of corn to get 3 cups of corn kernels.


Serving: 1 | Calories: 146kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 353mg | Fiber: 3g | Sugar: 7g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Recipe Rating


Friday 8th of July 2022

I made this dish but added smoked paprika, a little garlic and sage. Also substituted fresh parsley for cilantro and it was amazing! I am a flavor nut! This is such a great dish idea!

Dahn Boquist

Saturday 9th of July 2022

That sounds delicious. Thanks for the comment and suggestions for subs.

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