Campfire Succotash
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
The best camp cooking recipes are as simple as they are delicious. This one is almost as easy as opening a few backs of frozen vegetables! Succotash is really just mixed vegetables, heavy on the corn niblets and baby lima beans. Add some fat – in this case butter – to grab and hold the smoke.
  • 1 bag frozen mixed vegetables (corn, peas, carrots, green beans, lima beans)
  • 1 bag frozen corn
  • 1 bag frozen lima beans
  • 1 stick butter, melted
  • sea salt to taste
  • fresh ground black pepper to taste
  1. Open bags of vegetables by cutting off a corner on each.
  2. Select Gourmet Smoked Wraps (alder and oak are great with this recipe.)
  3. Soak cotton twines in water.
  4. Spray both sides of a Gourmet Smoked Wrap generously with water.
  5. Pour a small amount of mixed vegetables on center of wrap in a line parallel to the grain of the wood. If the veggies are still cold enough, they will freeze in place on the wrap which helps rolling without spilling.
  6. Supplement the mixed veg with more corn and/or lima beans to your taste.
  7. Drizzle about a teaspoon of melted butter on the veggies.
  8. Add salt and pepper now or at the end after cooking.
  9. Roll the wrap around the veg being careful not to spill. Once you get it rolled, it helps to pinch the bottom end and tap on table top to secure the veggies in place.
  10. Fold the ends of the wrap in and tie each end tightly with a saturated twine. It should look a bit like a taffy wrapper when your done.
  11. Keep outside of wraps damp by spraying with water occasionally.
  12. Heat grill to 450 degrees and cook for about 10 minutes, or cook in Dutch oven with a little water in the bottom heated to same temperature for about 10 minutes. You could also wrap each wrap in an aluminum foil packet and cook individually in campfire coals for about 15 minutes moving and turning frequently.
  13. With these veggie wraps it’s better if they are slightly undercooked rather than overcooked, and you’ll have no food safety issues no matter what temp they come up to.
Recipe by 50 Campfires at