Perfectly grilled steak (Filet and NY Strip), corn succotash, steamed lemon-butter asparagus and a green salad make a meal that works for Father’s Day or any day. This is my plate, the guys eat a lot more steak than me!

So after all those recipes I posted in advance of Father's Day, I end up making none of them. Above see Grilled NY Strip and Filet Mignon with a healthy salt and pepper sprinkle, green salad with homemade dressing courtesy of the lovely Carol B., steamed asparagus with lemon butter and a corn succotash you are going to love. Here's the recipe for the corn dish. And we have no dessert, we are full of steak and veggies. But then again, the lovely Carol B. sent cookies too, which we have for lunch, so there. Meal complete.

Raw corn cut fresh off the cob, diced jalapeños, thinly sliced mini bell peppers and diced red onion are the vegetable components of this delicious dish. Then we add bacon, because, bacon. Leave it out if you must.

Serves 4

INGREDIENTS:

4 slices of bacon, chooped into 1/2" pieces
4 ears of fresh corn, cut off the cob (use frozen if you want to, I've done it myself)
1/4 cup red onion, diced finely
2 fresh jalapeño peppers, diced finely
1/2 cup or so of red, orange and yellow bell peppers (I use mini-ones here), roughly chopped
1 T. butter, maybe more

First, dice the bacon into 1/2 inch pieces and cook in a cast iron skillet or stainless steel pan, if you have either. Non-stick will work, but we want some char on this dish if we can get it!! While the bacon is rendering, prepare the vegetables and place together in a bowl.

cooking the vegetables in the rendered bacon fat

cooked Raw corn cut fresh off the cob, diced jalapeños, thinly sliced mini bell peppers and diced red onion

Adding the bacon back in to the cooked vegetables

The bacon is rendering, and once it’s brown we drain the fat and the veggies go in the pan. When they cook down, add the bacon back in. Scallions would be a nice finishing touch, as would some south-western spices. Mix it up!

Remove the bacon once crisp to drain on a paper towel, pour out the fat but leave the brown on the bottom (if you have it!). Add a pat of butter and then add the vegetables, under medium low heat (unless you want a more charred version, then turn it up a bit!). Stir occasionally. You can go for the charred version if you are working in anything but a non-stick pan, or add a bit of water for a steamier end-product, which I actually did in the photos you see. Once the veggies are done, add the bacon bits, stir, taste, season with salt and pepper as needed. Consider more butter, and then serve.

People go into my kitchen and eat the leftovers out of the pan with a spoon. It is that good! For a southwestern flair, leave the water out, get some char on the veggies and add some cumin and chili powder. Maybe some fresh oregano. I beg you to try this dish, it is all that. Thanks for following Ann!

Father’s Day Dinner & Corn Succotash Recipe