Succotash & Fresh Tomato Salsa Dip

Recipe By:
Alain Bossé / Susan Langille & Ed Lakenman
The Kilted Chef / Lakenman’s Farm


Succotash Dip
½ cup Diced Bacon
1 med Red Onion,diced
3 cups Corn Kernels
1 cup Carrots, diced
½ cup Eggplant, diced
1 Jalapeño Pepper, diced
½ tsp Cumin
½ tsp Coriander
Salt & Pepper, to taste
1 tbsp Butter
1 tsp Hot Sauce
9 oz Goat Cheese
6 oz Fresh Tomato Salsa
Fresh Tomato Salsa
2 med Tomatoes, diced
¼ cup Red Onions, fine diced
4 sprigs Fresh Cilantro, chopped
2 tbsps Olive Oil
1 Lime, juice only
⅛ tsp Sea Salt
⅛ tsp Milled Pepper


Fresh Tomato Salsa

In a small bowl add tomato, red onions, and cilantro, toss lightly then add oil, lime juice, salt and pepper.


In a medium-sized pan over medium heat, sauté the bacon until it is nice and crispy and has rendered a bit of fat. Toss in your onions, jalapeño, eggplant and corn. Stir occasionally and cook for 5 to 8 minutes or so until the onions just begin to soften. Add your cumin, coriander, salt, pepper, butter and hot sauce, lower your heat, and gently toss until you’re ready to serve.

In a baking dish spread goat cheese on the base then top with the succotash and bake for 10 minutes in your oven on broil. This will caramelize your succotash making it ready to serve. Add your salsa in the middle and garnish with fresh cilantro and pepper.

Feel free to clean your fridge for ingredients, this recipe is just a guideline; other veggies are good in it as well like peas, beans, broccoli etc….

Photo of Succotash & Fresh Tomato Salsa Dip
Succotash & Fresh Tomato Salsa Dip