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.

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This succotash recipe is super simple to make in just 15 minutes 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, 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!

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.

Helpful Tips & Variations

Frozen vs. Fresh veggies. Using bags of frozen corn and frozen baby lima beans keeps this recipe super simple, but 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.
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.
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.

Succotash

This Succotash recipe is a quick and easy side dish made with corn, lima beans, and red bell pepper. Ready in less than 15 minutes and tastes delicious while providing plenty of nutrition.

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Prep Time 2

Cook Time 12

Total Time 14

Servings: 8 servings

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.

Notes

Fresh or canned corn. You can also make this succotash recipe with fresh corn kernels or canned corn. If using canned, give it a rinse first.

Try it with other veggies. Feel free to add other in-season vegetables to your succotash like onion, cherry tomatoes, and zucchini.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

Keyword: corn succotash, easy side dishes, succotash recipe, summer succotash

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 one 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.

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