Grilled Succotash Salsa - Carolina Country

Grilled Succotash Salsa

5.0/5 rating 1 vote
Grilled Succotash Salsa

We Southerners surely do know how to fix succotash. For the summer, we’ve stirred up a version to enjoy chilled as part of supper on the patio.


  • 1 cup butterbeans or other field peas

  • 1½ cups fresh corn on the cob

  • 1 cup chopped tomatoes

  • ½ cup diced red onion

  • ⅔ cup sliced pickled peppers, chopped (we used Mt. Olive Sweet n’ Hot Pickled Peppers)

  • 2–3 tablespoons oil (we used bacon drippings, but use your favorite)

  • 3 tablespoons juice from pickled peppers

  • Juice of 1 lime

  • 2 tablespoons ketchup

  • ¾ teaspoon ground cumin

  • ¾ teaspoon oregano

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • 1 cup thinly sliced fresh okra

  • ⅓ cup chopped fresh cilantro


  1. Cook butterbeans until just done but not too soft. Drain.

  2. For the corn, we roasted 3 cobs on the grill (can also be done on gas stove burner); if preferred, you can skip roasting and use all raw or a combination.

  3. Combine cooked butterbeans and corn with tomatoes, onion and pickled peppers. Stir in oil, juices, ketchup and seasonings. Chill. This can be refrigerated for up to 2 days.

  4. At serving time, stir in okra and cilantro.

  5. Serve with chips or pork skins or as a side dish.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at

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