"Sufferin’ Mexi-tash"

Succotash [suck-uh-tash] is a dish mainly comprised of corn and Lima beans {Lima beans…um…}.
We aren’t going there… don’t worry!
I had tons of yummy Mexican-style ingredients on hand, so I thought I would throw together a nice “Mexi-tash” for you {well, mostly me…cause I ate it}.
You’ll want to spend a few minutes to prepare all your ingredients before you start cooking. This requires a lot of chopped, minced, cut, chopped, diced, halved, crumbled, {did I mention chopped?} items. With just a few minutes of actual cooking.
Ok, are you ready now??
Let’s start off with my fav. ingredient:
Let 2-3 pieces of bacon crisp up in a large pan.
Remove the bacon once it’s all nice and crispy to a paper towel, and crumble it up. Leave the bacon drippings in the pan.
Try not to eat it all right now {this is why I use 3 pieces instead of 2}.
Add the corn, onion, and garlic to the bacon drippings and saute for 4 minutes.
The corn and onion will pick up all the nice brown bits and flavor from the bacon {yum!}.
Instead of adding Lima beans {no offense to those that love ’em}, I opted for a bean that is still high in fiber, and great on taste -a good ol’ pantry staple- black beans.
Drain and rinse the beans before you add it directly to the corn and onion mixture.
Next goes in the tomatoes and diced jalapeno. Give it all a good stir.














Here comes the shredded chicken {click here to learn how I get my shredded chicken}














Throw that in there too- stir it around gently and let simmer till warmed through; about another 3-4 minutes.














Did you think we were done?? {I knew I should have grabbed a bigger pan!}

Just before serving, toss in the delicious crumbled bacon, and chopped cilantro.













{I couldn’t resist}

Because I love cheese….

Crumble up a little bit lot of Queso Fresco cheese, and enjoy!

Oh so good!














Ok, just breathe…

I know that was a lot to handle.

I wrote it down.

You can copy my notes…



“Sufferin’ Mexi-tash”

Sufferin' Mexi-Tash

Let’s put a Mexican spin on an old classic….Succotash!

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican


  • 23 strips of bacon
  • 2 ears of corn; kernels removed
  • 1/2 cup red onion; chopped
  • 2 cloves garlic; minced
  • 1 jalapeno; seeded and diced
  • 14 oz can black beans; rinsed and drained
  • 1 cup grape tomatoes; halved
  • 1 cup chicken; cooked and shredded
  • 1/2 cup cilantro; chopped
  • 1/4 cup Queso Fresco; crumbled


  1. Cook bacon in large pan over med-high heat. Once crisp, remove from pan (leave drippings in pan)and crumble (set aside).  Saute corn, onion, and garlic in bacon drippings for 4 minutes, or until corn is golden. Add beans, tomatoes, jalapeno, and chicken. Stir and let simmer till warmed through; about another 3-4 minutes. Just before serving toss in crumbled bacon and cilantro. Top with Queso Fresco to serve.

Keywords: Mexican, bacon, corn, onion, black beans, tomatoes, chicken, cilantro, queso fresco


About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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