Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Corn Succotash


corn field 

Submitted by Michael Petruzzello

Award winning entry in the at the 2020 Outdoor Show.



Heat a skillet over medium-high heat. Add the bacon then reduce heat to medium, and cook until just crisp, about 4-5 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl, and wipe out the skillet with a paper towel. Heat butter and 1 tablespoon of bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes.

Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until the cream cheese is smooth. Season to taste with cayenne, salt and black pepper. Transfer half of the corn mixture to a food processor or blender. Process until almost smooth, leaving some corn texture remaining. Return the mixture to the skillet, stir and keep warm. Stir chopped chives and half of the cooked sausage into the corn succotash.

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  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 tablespoon butter
  • 1 bunch scallions, white and light green part only, chopped
  • 3 ears of corn, blanched or grilled, kernels removed
  • 4 ounces cream cheese, softened
  • 1/2 cup half-and-half or heavy cream
  • cayenne pepper, to taste
  • salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives, plus more for garnish