Best Succotash Recipe – How To Make Succotash

Caitlin Bensel

Succotash is a bright mix of fresh summer vegetables like corn, lima beans, bell pepper and cherry tomatoes, all your garden favorites! One bite of this delicious summer recipe and you’ll understand its appeal. This is a great veggie side dish for anything grilled this summer (chicken, fish…you name it). And like so many great summer dinner ideas, succotash won’t heat up your kitchen with a long cook time. This recipe is done in less than 30 minutes!

What is succotash?

Although more common in the South today, succotash was first introduced to American settlers by Native American tribes in the New England region. Similar to those early recipes, this one features a mix of fresh corn, lima beans, peppers, and tomatoes.

Can you use frozen corn and lima beans for succotash?

Frozen lima beans work great for succotash, and frozen corn will do the trick in no time. But for the best succotash, take the extra time to use fresh corn and cut the kernels off the cob yourself. Fresh corn is much sweeter than frozen corn and has a superior crunch that makes it perfect for this cool, summery side dish.

What do you serve with Succotash?

Succotash is a wonderfully versatile side dish that pairs equally well with grilled or fried chicken, charred fish fillets, grilled pork chops or ribs. And because it’s a great combination of fresh, crunchy veggies and starchy lima beans, there’s no need for a second side dish — the succotash is bright, flavorful, and filling on its own.

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6 – 8


Preparation time:





Total time:





3 tbsp.

salted butter, divided


small yellow onion, chopped


garlic cloves, finely chopped

2 bed.

fresh or frozen shelled lima beans

1 1/2 tsp.

kosher salt, plus more to taste

1 C.

ground black pepper

1 C.

fresh thyme leaves, plus more for garnish

4 bed.

fresh or frozen corn kernels (from 4 cobs)

1 ea.

cherry tomatoes, halved

2 tbsp.

apple cider vinegar

1/2 tsp.

sliced ​​green onion

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  1. Melt 2 tablespoons of butter in a large skillet over medium heat with the olive oil. Add onion and garlic; cook, stirring often, until onion is translucent, about 5 minutes.
  2. Stir in lima beans, broth, salt, pepper and thyme. Bring to boil; cook, stirring occasionally, until beans are tender, about 5 minutes.
  3. Add corn, bell pepper, cherry tomatoes and vinegar. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Remove from fire; stir in remaining tablespoon of butter and green onion just before serving.

To give this dish a little kick, add a pinch of cayenne pepper with the butter and green onion just before serving.

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About Marco C. Nichols

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