This Succotash recipe is a quick and easy side dish full of flavor. Made with corn, lima beans, and red bell pepper, this dish is ready in less than 15 minutes and tastes delicious while providing plenty of nutrition.
Easy Corn Succotash Recipe
This succotash recipe is super simple to make and it pairs well with pretty much everything, from BBQ and grilled meats to tofu and roasted veggies.
I like to keep things simple, so I used frozen corn and lima beans for this succotash recipe but you can easily substitute fresh or canned corn. I added red bell pepper for a pop of color and garlic, salted butter, and fresh basil for flavor. Simple, fresh, and super tasty!
Why You’ll Love This Summer Succotash
Here’s why this succotash recipe will become your go-to this summer.
- Ready in 15 minutes. Since we’re using frozen lima beans and corn, you’ll need just 15 minutes to prepare this easy side dish.
- Healthy and nutritious. This dish is loaded with veggies and little else, for a healthy and light but filling dish.
- Packed with flavor. Though the ingredient list is simple, the flavor is not. This dish is the perfect combination of sweet and savory, thanks to corn, bell pepper, garlic, and basil.
What Is Succotash?
Succotash is a dish that’s been around pretty much forever. It’s a vegetable side dish typically made with corn and lima beans, plus other vegetables and seasonings. This dish was actually shared by the Indigenous people to the American colonists, back in the 1600s, and has stayed popular since.
There are many variations of succotash, often using whatever veggies are in season, but the base is pretty much always lima beans and corn.
What Does Succotash Taste Like?
Succotash has a sweet, savory, slightly buttery taste with a hint of garlic and basil. The corn’s sweetness complements the lima beans’ nuttiness, and the red bell pepper adds a slight crunch and mildly tangy flavor. The sea salt and garlic enhance the overall flavor and balance the sweetness. It’s a delicious and satisfying side dish you can enjoy on its own or pair with various main courses.
Ingredients Needed
This easy summer succotash recipe requires just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – I used salted butter for extra flavor.
- Corn & lima beans – This recipe keeps this simple by using bags of frozen corn and frozen baby lima beans.
- Red bell pepper – Adds some crunch, tangy flavor, and nice color.
- Sea salt – Helps to balance out the sweetness of the vegetables.
- Garlic – Adds nice aromatics and flavor to the dish.
- Fresh basil – Adds an earthy flavor that complements the other ingredients nicely.
How to Make Succotash
This healthy side dish comes together in 10 minutes. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)
- Sauté ingredients. Melt the butter in a skillet. Stir in the veggies and sea salt and cook for about 8 minutes, stirring frequently.
- Add the garlic. Stir in the garlic until fragrant.
- Enjoy. Stir in the fresh basil and serve.
Tips & Variations
Here are a few helpful suggestions for making this succotash recipe.
- Make sure the corn and lima beans heat through. When cooking the dish, be sure that the lima beans in particular are heated all the way through and not still frozen or chilled in the center.
- Can I use fresh or canned corn? Yes, you can also make this succotash recipe with fresh, cut-off-the-cob corn, and canned corn as well. I’d recommend rinsing the canned corn first.
- Try it with other veggies. I love the simplicity of corn, lima beans, and red bell pepper but feel free to try adding other in-season vegetables to your succotash. Sweet onion, cherry or grape tomatoes, and zucchini are all great options.
Serving Suggestions
Corn succotash is a versatile side dish that goes well with many main courses.
It can be served as a side (or garnish) on grilled chicken, steak, or fried or grilled tofu as well as fish and seafood, like seared scallops.
Baked sweet potatoes and BBQ pork ribs with corn succotash is another of my favorite dinners, as the flavors complement and balance each other so well.
For a vegetarian option, try roasted vegetables with a bowl of this corn succotash. SO good!
And, honestly, corn succotash makes a fantastic light lunch or dinner on a hot summer day. Just add a fresh side salad or some crusty bread.
How to Store Leftovers
- Fridge. Let your succotash cool to room temperature then store in an airtight container in the fridge for 3 to 4 days.
- Freezer. You can also freeze it in a freezer-safe container for up to 3 months.
- Reheat. Reheat your succotash thoroughly before serving, either on the stovetop or in the microwave.
More Corn Recipes:
- Air Fryer Corn Ribs
- Sauteed Zucchini and Corn
- Honey Butter Skillet Corn
- Black Bean and Corn Salsa
- Creamed Corn
- Summer Corn Salad
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Succotash
Ingredients
- 1 & 1/2 tablespoons salted butter
- 2 bags frozen corn (12 ounces each)
- 1 bag frozen baby lima beans (12 ounce)
- 1 large red bell pepper , diced
- 1 teaspoon sea salt
- 2 teaspoons minced garlic
- 1 tablespoon fresh basil , chopped
Instructions
- Melt the butter in a large skillet over medium heat.
- Stir in the corn, lima beans, bell pepper, and sea salt and cook for about 10 minutes, stirring frequently, until the corn and lima beans are heated through.
- Add in the minced garlic and saute until fragrant, just about 20 seconds.
- Remove from the heat and stir in the chopped, fresh basil before serving.
