Succotash Recipe

This easy Succotash recipe is a quick, 30-minute, budget friendly side dish full of sweet corn, buttery lima beans, and tangy tomatoes with a spiced butter sauce!!

Serve with grilled meats, burgers, fish, or even crispy chicken tenders for one complete and flavorful summertime meal!

Succotash

Succotash is a quick and easy side dish or vegetarian main dish. The combination of veggies means it goes with just about anything. Including all the yummy stuff from the grill!

Why do they call it Succotash?

The name originated from a New England Native American tribe, the Narragansett, word “sohquttahhash,” which roughly translates to “broken corn kernels.”

Ingredients Needed

Corn – Feel free to use fresh, canned, or frozen corn. If using frozen, allow corn to completely thaw and drain any excess water prior to adding to sauté pan.

Lima beans – While canned lima beans are quick, easy, and efficient; feel free to use dried and cook according to package for added depth of flavor.

Bell pepper – I prefer the yellow, orange, or red bell pepper for sweetness and pop of color.

Cherry tomatoes – Be sure to halve these so they are bite-sized. Use other tomatoes just be sure to dice them small.

Green beans – Use fresh or frozen green beans. I would not recommend using canned as they tend to be mushy and become overly soft when cooked.

Red onion – This adds a pop of color but you can use white or yellow onion too.

Garlic – While freshly minced garlic will give you a more robust flavor, feel free to use pre-minced garlic if that’s all you have on hand.

Pantry Staples – Olive oil, butter, salt, pepper, paprika, parsley

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Fresh vs Frozen Vegetables

While succotash is traditionally a summer side, you can enjoy this dish all year! Frozen vegetables are flash-frozen after harvest, meaning they retain those sweet summertime flavors and taste amazing in this dish.

But as summer vegetables start to come into season, I would recommend using fresh instead of frozen.

How to Make Succotash

First: Heat olive oil in a large skillet over medium-high heat.

Second: Add onion, garlic, corn, green beans, and lima beans and sauté for 5 minutes.

Third: Add the bell pepper, tomatoes, butter, salt, pepper, and paprika and cook for an additional 2-3 minutes.

Fourth: Remove from heat and top with fresh parsley. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Do you eat it warm or cold?

Succotash can be hot, warm, room temperature, or even chilled straight from the fridge. It’s delicious at all temperatures!

Serving Suggestions

Succotash goes with just about anything. But are a few of my favorite dishes to enjoy with it:

• Coconut Chicken Tenders
• Jerk Chicken Wings
• Crock Pot Pulled BBQ Chicken
• Tequila Lime Shrimp
• Pork Tenderloin Sliders
• Lemon Herb Grilled Chicken

You can eat it as a main course (we eat it like this a lot!) and serve with my Cast Iron Skillet Cornbread!

How long does it last?

Store any leftovers in an airtight container in the fridge for up to 5 days.

When ready to reheat, place leftovers in a skillet and warm over low heat, stirring occasionally, until warmed through.

While succotash can be frozen for up to 3 months, I personally do not recommend because the vegetables become mushy and watery once thawed.

Can I use dried beans?

You certainly can use dried beans. Prior to cooking, be sure to pick out any discolored or shriveled beans.

Give a quick rinse, soak, rinse, and then cook via stovetop, slow cooker, or pressure cooker according to their package directions. Then add in according to recipe!

Tips for Using Fresh Corn

• While you can cut the corn off the cob with a sharp knife, a corn cob tool is easier and safer!
• When boiling the ears of corn, throw in sugar, not salt, to help sweeten it. Salt will toughen and dehydrate the corn, so save the salt for after the corn has been cooked.
• Not a fan of boiling? Try roasting in the oven! Peel and butter the cobs. Wrap in foil a roast in a 450°F oven for 20 minutes. Remove, allow to rest for 2-3 minutes before unwrapping. Allow corn to completely cool before removing kernels.
• Cooked corn can last up to 5 days in the fridge when covered or stored in an airtight container. Feel free to store on the cob or just as kernels.

Tips for No Leftovers

• If you’d prefer some meat, feel free to add bacon or ham to the dish.
• Add squash, carrots, cauliflower, or jalapenos for added veggies and a touch of heat!
• Feel free to add a bit of heavy cream to make the sauce a little more luscious.
• Top with cheddar cheese and bake to turn it into a succotash casserole.
• Made a Louisiana-style succotash by adding in ¼ teaspoon of Cajun seasoning and diced andouille sausage.
• For a southern-style succotash, add in some sliced okra!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This easy one-pot Corn Succotash recipe is a tasty side dish or budget-friendly main course! Ready in just 30-minutes, this simple summertime dish can be enjoyed year-round using fresh, frozen, or canned beans and veggies!

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