This easy summer sweet corn succotash recipe is made with lima beans, red bell peppers, and other traditional ingredients. It cooks quickly, you can go from prepping to serving in less than 30 minutes!
If you know me at all, you know I can never get enough summer corn! I love to cut it straight off the cob to make a corn salad with shishito peppers, corn cakes and more, so of course I'm going to make a sweet corn succotash recipe for you.
Succotash reminds me of old-fashioned country fun fairs in the summer where it's cooked in giant kettles. But you can make it for yourself right on the stovetop in one pan—preferably in a cast iron skillet!
It's perfect with grilled meats on Memorial Day or the 4th of July, or serve as a side dish on a busy weeknight, just get to making some before that sweet summer corn is all gone!
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Sweet corn succotash ingredients
The main ingredients in succotash are usually sweet corn, lima beans, and bell peppers, but it's a very flexible recipe. This version is both vegetarian and vegan. You can go the traditional route, or make it with whatever vegetables you have on hand and experiment with herbs and spices.
- Fresh sweet corn: White, bi-color, or yellow summer sweet corn all work well.
- Lima beans: Corn and lima beans go hand-in-hand in succotash, but you can substitute edamame, black beans, or white beans if you don't like them.
- Red bell pepper: I love the sweetness of red bell peppers, they pair perfectly with the corn.
- Garlic, onion: These workhorses will make up the aromatics.
- Smoked paprika: One of my favorite spices, smoked paprika will give a hint of cooking over an open flame without having to char any of the vegetables.
- Cherry tomatoes: We're just going to throw some cherry tomatoes in at the very end to give them a kiss of heat and let them release some sweetness, but we don't cook them down much at all.
- Olive oil: You could also use canola or grapeseed oil here.
- Kosher salt and freshly ground black pepper
- Fresh basil: Optional for serving.
- Optional ingredients or substitutions: So many ideas! Add okra or green beans. Try poblano or jalapeño peppers for smoky, spicy flavor. Replace the lima beans with edamame. If you like a little heat, add a dash of cayenne pepper. Try other fresh herbs for serving, like tarragon, cilantro, or chives.
*Ingredients with measurements are listed in the recipe card below.
How to make sweet corn succotash with lima beans
Step 1: Prep the vegetables
Cut the onions and bell peppers into a small dice and mince the garlic. Slice the cherry tomatoes in half.
Place the frozen lima beans in a bowl and cover with water. Microwave for 1 - 2 minutes until they are warmed through, then drain.
Here's a little lesson on how to cut corn off the cob. Stand it up on the stem end on a kitchen towel. Start with the part of the knife blade closest to your hand and let it fall down the cob toward the bottom, letting the kernels fall onto the towel.
Pro tip
Sweet corn succotash cooks quickly, so you really need to have everything chopped and ready to go before you turn on that burner!
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Step 2: Cook the onions and garlic
Add the olive oil to a large skillet over medium heat. Add onions and ยผ teaspoon of salt. Cook until they are translucent and just beginning to brown, 5 - 8 minutes. Then add garlic and smoked paprika and stir for 1 - 2 minutes more until fragrant.
Step 3: Cook the succotash
Add the corn, red peppers, lima beans, and ยฝ teaspoon of kosher salt and cook for 3-5 minutes until all the vegetables are warm, but still retain their bright color. Stir in the cider vinegar.
Remove from heat and stir in the cherry tomatoes, add some freshly ground black pepper. Serve topped with fresh basil if desired.
Expert tips
- Don't cook it for too long: You want the corn to remain sweet and retain its texture, the beauty of succotash is letting the vegetables shine!
- The cider vinegar is the secret ingredient: It brings all the flavors together and adds a hint of acid.
- Cook it on the grill: It's summer after all, so add even more smoky flavor by cooking it in your cast iron skillet on the grill!
- Canned or frozen corn works as a substitute: I love making succotash with fresh, sweet summer corn, but if you get a hankering when it's out of season, you can definitely make it with frozen corn or canned corn. Just make sure they are well drained before you add them to the skillet.
What to serve with sweet corn succotash
- Grilling: Summer means cookouts so pair it with Grilled Turkey Burgers or Grilled Beef Short Ribs, Slow Cooker Pulled Pork, or Oven Roasted Salmon.
- Seafood: It's the perfect side dish to go with Tequila Lime Shrimp, a Salt Baked Fish, or Shrimp Tacos
- Vegetarian or vegan dinners: Make some Pan con Tomate (Spanish Tomato Bread) or an Asparagus Tart for a light summer meal.
FAQ
Succotash is often thought of as a Southern recipe, but the truth is that Native Americans introduced it to colonists in New England in the 17th century as a stew, primarily consisting of corn, beans and squash. It quickly became a prevalent side dish in the Northeast. Popularity soon spread to Southern states, where ingredients like bacon and okra became staple ingredients.
It tastes best when made fresh. To save time, you could chop all of your main ingredients ahead of time so all you have to do is cook it quickly in the skillet.
More summer recipes with sweet corn
Sweet corn succotash is a fresh and fun summer side dish!
- Sweet corn is king when it comes to summer succotash, but you can mix and match the other vegetables as you like.
- Lima beans are a traditional main ingredient, swap for edamame or other beans if you prefer.
- Make it in one pan, on the grill or on the stovetop.
- Easy prep and quick cooking time so it's ready in less than 30 minutes.
- It's vegan, vegetarian, plant-based, gluten-free and dairy-free!
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Recipe
One Pan Sweet Corn Succotash with Lima Beans
Equipment
- 12" cast iron skillet or non-stick skillet
Ingredients
- 4 ears fresh sweet corn (about 3 cups - or frozen or canned corn, see note)
- 1 cup lima beans
- 1 red bell pepper
- 3 tablespoon olive oil
- 1 onion
- 3-5 cloves garlic (depending on your taste)
- ¼ teaspoon smoked paprika
- 1 teaspoon cider vinegar
- 2 cups cherry tomatoes
- ¾ teaspoon kosher salt (divided)
- freshly ground black pepper (to taste)
- fresh basil (optional for serving)
Instructions
- Cut the onions and bell peppers into a small dice and mince the garlic. Slice the cherry tomatoes in half.
- Place the frozen lima beans in a bowl and cover with water. Microwave for 1 - 2 minutes until they are warmed through, then drain.
- Slice the corn off the cob. To do this, stand it up on the stem end on a kitchen towel. Start with the part of the knife blade closest to your hand and let it fall down the cob toward the bottom, letting the kernels fall onto the towel.
- Add the olive oil to a large skillet over medium heat. Add onions and ยผ teaspoon of salt. Cook until they are translucent and just beginning to brown, 5 - 8 minutes.
- Add garlic and smoked paprika and stir for 1 - 2 minutes more until fragrant.
- Add the corn, red peppers, and lima beans, and ยฝ teaspoon of kosher salt and cook for 3-5 minutes until all the vegetables are warm, but still retain their bright color. Stir in the cider vinegar.
- Remove from heat and stir in the cherry tomatoes, add some freshly ground black pepper. Serve topped with fresh basil if desired.
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Notes
- Have everything chopped and ready: This recipe cooks fast! Make sure to have all of your veggies chopped and ready to go before you start cooking. You don't want anything to get overcooked while you're still chopping other vegetables.
- Don't cook it for too long: I really don't like to cook corn succotash for too long. You want the corn to retain its sweetness and texture, the beauty of succotash is letting the vegetables shine!
- The cider vinegar is the secret ingredient: It brings all the flavors together and adds a hint of acid, don't skip it!
- Substitute frozen or canned corn: I love making succotash with fresh, sweet summer corn, but if you get a hankering when it's out of season, you can definitely make it with frozen corn or canned corn. Just make sure they are well drained before you add them to the skillet.
- To store and reheat leftovers: Store in the refrigerator in an airtight container for up to 2 days. Reheat in the microwave or in a skillet over medium heat until warmed through.
- Add more veggies: Okra or green beans are great summer choices.
- Make it spicy: Try poblano or jalapeño peppers for smoky, spicy flavor, or add a pinch of cayenne.
- Swap in other beans: Replace the lima beans with edamame, black beans, or white beans.
- Try different herbs: Top with fresh tarragon, cilantro, or chives or other soft herbs for serving.
- Add protein: Bacon, country ham or shrimp would be delicious
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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