One Pan Sweet Corn Succotash with Lima Beans

Succotash topped with fresh basil in a black skillet with a wooden spoon in it. A red and white towel is in the bottom left, a plate with two gold forks is on the right, and a small bowl of sliced cherry tomatoes is in the top right corner.

One Pan Sweet Corn Succotash with Lima Beans

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: corn succotash, succotash with lima beans, summer succotash, sweet corn succotash

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 92kcal

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!

Print Recipe

US Customary - Metric

Equipment

chef's knife
cutting board
silicone spatula
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 ¼ 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 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

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.

Variations

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

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Nutrition