Corn succotash made with lima beans is a great summer side dish idea for barbecues or potlucks. It cooks quickly, you can go from prepping to serving in less than 30 minutes!
This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.
If you know me at all, you know I can never get enough summer corn! So of course I'm going to cut some straight off the cob to make corn succotash.
Succotash reminds me of country fun fairs where it's cooked in giant kettles. But you can make it yourself right on the stovetop—preferably in a cast iron skillet!
It's a quick, simple, and versatile vegetable side dish that can be served alongside all manner of main courses from Grilled Turkey Burgers, to Slow Cooker Pulled Pork, to Oven Roasted Salmon.
Take it to a barbecue, serve it on a busy weeknight, just get to making some succotash before that sweet summer corn is all gone!
Jump to:
What is succotash?
Succotash is often thought of as a Southern recipe, but the truth is that Native Americans introduced succotash 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.
Ingredients you'll need
- Fresh corn: White, bi-color, or yellow all work well in this recipe.
- Lima beans: Corn and lima beans go hand-in-hand in succotash, but you can substitute edamame or another bean if you don't like them.
- Red bell pepper: I love their sweetness, they pair perfectly with the corn.
- Garlic, onion: These workhorses will make up the aromatics for the succotash.
- 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 these in at the 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.
How to make corn succotash
PRO TIP Succotash cooks quickly, so you really need to have everything chopped and ready to go.
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.
Slice the 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.
Step 2: Cook the onions and garlic
Add the olive oil to a large skillet over medium heat. Add onions and ¼ 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, and lima beans, and ½ 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.
Corn succotash expert tips
- 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 here that brings all the flavors together and adds a hint of acid.
- Add even more smoky flavor by cooking corn succotash in your cast iron skillet on the grill!
- If you have leftovers, you can reheat in the microwave or in a skillet over medium heat.
- 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.
Variations
Corn succotash is a very flexible recipe. Make it with whatever vegetables you have on hand, or experiment with herbs and spices.
- 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.
Can you make corn succotash ahead of time?
Corn succotash tastes best when made fresh. To save time, you could chop all of your vegetables ahead of time so all you have to do is cook it quickly in the skillet.
Recommended tools and equipment
- Chef's knife and cutting board: To cut the corn off the cob and slice all the vegetables.
- Cast iron skillet and silicone spatula: I love a cast iron skillet for cooking succotash, but you can also use a non-stick skillet. You'll need the spatula for stirring.
More summer recipes with corn
- Keep that summer corn vibe going with this Fresh Corn Salad with Blistered Shishito Peppers and Lime Dressing.
- Chicken Thighs with Coconut Milk Creamed Corn is full of the bright flavors of lime and ginger, and it's a main dish and side dish in one!
- Fresh Corn Cakes are sweet and a little spicy!
Try corn succotash for a fresh and fun summer side dish!
- Corn is king when it comes to summer succotash, but you can mix and match the other vegetables as you like.
- Make it 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!
Recipe
Corn Succotash
Equipment
- 12" cast iron skillet or non-stick skillet
Ingredients
- 4 ears corn about 3 cups
- 1 cup lima beans
- 1 red bell pepper
- 3 tablespoon olive oil
- 1 onion
- 3-5 cloves garlic depending on your taste
- 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. 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 ¼ 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.
- Add the corn, red peppers, and lima beans, and ½ 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.
Notes
- 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 here that brings all the flavors together and adds a hint of acid.
- 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.
Leave a Reply