Best 5 Rachael Rays Barbecued Succotash Recipes

**Indulge in Rachael Ray's Flavorful Barbecued Succotash: A Culinary Journey of Sweet Corn, Lima Beans, and Smoky Goodness**

Rachael Ray's barbecued succotash is a vibrant and flavorful dish that captures the essence of summer. This delectable side dish combines the sweetness of corn and the heartiness of lima beans, all enveloped in a tangy barbecue sauce that adds a smoky depth of flavor. The recipe is incredibly versatile, allowing for customization to suit your taste preferences. Whether you prefer a classic succotash with just corn and lima beans, or a more elaborate version with the addition of bell peppers, zucchini, or even bacon, Rachael Ray's recipe provides a flexible framework for culinary creativity. As you embark on this culinary journey, let your taste buds guide you to a harmonious blend of flavors and textures that will tantalize your senses and leave you craving more.

Let's cook with our recipes!

RACHAEL RAY'S BARBECUED SUCCOTASH

Rachael Ray's Barbecued Succotash image

Make and share this Rachael Ray's Barbecued Succotash recipe from Food.com.

Provided by linguinelisa

Categories Black Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 red onion, chopped
1 red pepper, chopped
1 (14 ounce) can black beans, drained
1 (10 ounce) package frozen corn
salt
pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped parsley

Steps:

Heat olive oil in large skillet over medium heat. Add onions and peppers and saute for 5 minutes or until onions are golden. Add black beans, corn, salt and pepper to taste. After the corn has heated through add the BBQ sauce. Stir to combine and serve garnished with the parsley.

ONE-POT CREAMY RANCH CHICKEN SUCCOTASH

One-Pot Creamy Ranch Chicken Succotash image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 large ears corn (when not available, substitute 1 cup frozen corn kernels, defrosted)
Salt
1 pound fava beans or broad beans (when not available, substitute 1 cup shelled frozen edamame or lima beans, defrosted)
8 skin-on, bone-in chicken thighs or 4 skin-on, bone-in chicken breast halves, halved crosswise to make 8 pieces total
Freshly ground pepper
2 tablespoons EVOO
1/3 pound bacon, chopped
1 pound small potatoes, diced
1 onion, chopped
1 Fresno chile pepper, chopped
1 cup chicken stock
1/2 pint grape or cherry tomatoes, halved
8 ounces cream cheese, softened
About 2 tablespoons finely chopped fresh chives
About 2 tablespoons finely chopped fresh dill
About 2 tablespoons finely chopped fresh flat-leaf parsley
2 cloves garlic, grated or made into a paste
2 teaspoons hot sauce
Toasted English muffins or warm sourdough bread, for serving

Steps:

Cut off the corn kernels and scrape the juice from the cobs.
Fill a large bowl with ice water. Bring a few inches of water to a boil in a pot and season with salt. Add the fava beans and boil for 4 to 5 minutes. Transfer the fava beans to the ice bath to cool, then drain. Score the belly of the fava beans with a paring knife and remove the shells. (You should have about 1 cup.)
Sprinkle the chicken with salt and pepper. Heat the EVOO in a large Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until browned. Remove the chicken to a plate. Add the bacon to the pot and cook until crisp, then remove to a plate. Add the potatoes to the bacon drippings and lightly brown for a couple of minutes. Add the corn, onions and chile pepper and brown 8 to 10 more minutes. Stir in the chicken stock and tomatoes.
Return the chicken and bacon to the pot and simmer 10 minutes. Combine the cream cheese with the herbs and garlic and season with salt and pepper. Add the cream cheese mixture to the succotash and stir until well combined. Add the hot sauce.
Divide the chicken and succotash among shallow dishes. Serve with toasted English muffins or warm sourdough bread.
Cook's Note: If you are not serving the dish immediately, cool and then cover and store in the refrigerator. Reheat over medium heat, stirring occasionally.

BARBECUED CORN SUCCOTASH

Barbecued Corn Succotash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable, canola or olive oil
6 slices thick-cut smoky bacon, chopped into 1/4-inch dice
6 to 8 ears corn, shucked
3 to 4 cloves garlic, sliced or chopped
1 large red or yellow onion, chopped
1 red bell pepper, seeded and chopped
1 to 2 jalapeno peppers, seeded and chopped
1 cup chicken or turkey stock
3 tablespoons dark brown sugar
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
One 8-ounce can tomato sauce
2 cups shelled edamame
Sriracha
Scallions, to garnish

Steps:

Heat a large skillet over medium-high heat. Heat the oil and add the bacon. Cook until crisp, 2 to 3 minutes, and then add corn, letting the sugars develop and caramelize at the edges. Add the garlic, onions, bell peppers and jalapenos, and cook 2 to 3 minutes to soften. Add the stock, sugar, vinegar, Worcestershire and tomato sauce. Simmer to thicken the sauce, then add the edamame and stir in Sriracha to taste. Reduce the heat to low until ready to serve, adding a little more stock or water if the dish gets too thick. Garnish with scallions to serve.

CELERY SUCCOTASH SALAD

Celery Succotash Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves

Steps:

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

SUMMER-ISH SUCCOTASH SALAD

Summer-ish Succotash Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups frozen corn kernels, defrosted
1 can butter beans, drained
1 small red bell pepper, chopped
1/2 small red onion, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped parsley leaves, a handful
2 tablespoons peanut or vegetable oil
Salt and pepper

Steps:

Combine veggies and dress with vinegar and oil, salt and pepper.

Tips:

Choose fresh, high-quality vegetables for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn.
To make the succotash ahead of time, cook it according to the recipe and then let it cool completely. Store the succotash in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
When you're ready to serve the succotash, reheat it over medium heat until warmed through.
Serve the succotash as a side dish or main course.

Conclusion:

Rachael Ray's Barbecued Succotash is a delicious and easy-to-make dish that is perfect for summer gatherings. The succotash is made with fresh corn, lima beans, tomatoes, and bell peppers, and it is seasoned with a sweet and smoky barbecue sauce. The succotash can be served as a side dish or main course, and it is sure to be a hit with everyone who tries it.