Succotash Recipe

This easy Succotash recipe is a quick, 30-minute, one-pot side or budget-friendly main course that pairs sweet corn, buttery lima beans, and tangy tomatoes with a spiced butter sauce for one ridiculously delicious dish!

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 flavorful main course. Made with sweet corn, buttery lima beans, red-ripe tomatoes, and cooked in a buttery sauce, this savory side dish complements almost anything coming off the grill!

This vibrant and flavorful side is ready in just 30-minutes, making this a perfect dish to whip together when you have guests coming over or quickly need to make a side to bring to your next get-together!

Why do they call it Succotash?

Consisting mainly of sweet corn with lima beans along with other ingredients such as corned beef, turnips, salted pork, tomatoes, potatoes, peppers, and okra, Succotash seems to be a “Southern” dish even though it’s origins are not.

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 liquid 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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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.

Fresh vs Frozen Vegetables

While succotash is traditionally a summer side, you can enjoy this dish year-round! Before fresh corn reaches its peak, look to the freezer section. 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 the market and reach their peak of ripeness, I would recommend using fresh instead of frozen.

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!

What to serve with Succotash?

Succotash is a bright and fresh dish that pairs nicely with a variety of meats and seafood. Below are a few of my favorite dishes to enjoy this side:

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

Or enjoy as an inexpensive main course (my family enjoys it this way often!) and serve with my Cast Iron Skillet Cornbread, for one comforting meal!

Make Ahead

This simple side is an excellent make ahead dish as it can be made up to 5 days in advance.

How to store leftovers

Store any leftover Sweet Corn Succotash 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 as I find 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!

Is Succotash from New England?

Succotash originated with the Narragansett people in what is today, Rhode Island. The settlers interpreted and anglicized their word “sohquttahhash,” which described a dish of corn and beans. And this dish could have only been created in this region, as the Three Sisters of corn, beans, and squash are native.

And while it’s traditionally a New England dish, it can be found in the Midwest and the South with regional differences, with corn and lima beans remaining the same amongst all recipes.

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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