Succotash

Succotash is a quick one-pan side dish with sweet corn, buttery lima beans, green beans, bell peppers, and cherry tomatoes sautéed in olive oil and butter with garlic, paprika, and fresh parsley. It’s colorful, budget-friendly, and tastes like summer. Perfect as a side dish or vegetarian main, for BBQs, Meatless Mondays, or when you’re in need of a veggie dish that goes with everything. Ready in 30 minutes, serves 6 people using fresh or frozen vegetables.

This easy succotash recipe is a quick 30-minute side dish that goes with just about anything!

Growing up I used to eat this when I came home from school. My version wasn’t this fancy (just a can of corn a can of lima beans mixed together with butter, salt, and pepper) but it filled me up for usre!

This “upscale” version is much better because of the extra flavors, colors, and textures. The sweet corn gets a quick char in the skillet, and added bell peppers, green beans, and cherry tomatoes! The combination of veggies means it pairs perfectly with all the yummy stuff from the grill.

Succotash is traditionally a summer side dish, but you can enjoy it all year using frozen vegetables! Frozen veggies are flash-frozen right after they’re picked, so they keep their flavors and colors. But when summer vegetables come into season, definitely use fresh for the best flavor.

This works as a side dish or vegetarian main course. We eat it as a main a lot! Serve it alongside cast iron skillet cornbread and you’ve got a complete meal.

More Vegetable Sides

• Roasted Vegetables – Simple and versatile
• Black Bean and Corn Salad – Fresh Mexican flavors
• Fried Corn – Sweet and buttery
• Smothered Green Beans – Sticky, sweet, with bacon

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Corn – Use fresh, canned, or frozen. If using frozen, thaw completely and drain excess water before adding.

Lima Beans – Canned lima beans are quick and easy. Dried lima beans add deeper flavor, they just take longer. Prepare according to the package directions first if using dried.

Bell Pepper – I prefer yellow, orange, or red bell peppers for sweetness and color. Skip green – it’s too bitter.

Cherry Tomatoes – Halve them so they’re bite-sized. Regular tomatoes work too – just dice small.

Green Beans – Use fresh or frozen. Don’t use canned – they’re too mushy and get overly soft when cooked.

Red Onion – Adds pop of color. White or yellow onion work too.

Garlic – Freshly minced garlic gives more flavor. Sprinkle in garlic powder if you need a substitute.

Butter – Adds richness. I like to use unsalted butter so I can control the amount of salt.

Smoked Paprika – Adds subtle smoky flavor. Substitute regular or sweet paprika if needed.

Fresh Parsley – Chopped for garnish and fresh herb flavor.

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How To Make Corn Succotash

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Reheating: Heat in a skillet over low heat, stirring occasionally, until warmed through. You can use the microwave but the beans can explode and get dry.

Freezer: You can freeze for up to 3 months, but I don’t recommend it. The vegetables become mushy and watery when thawed.

Serve Any Temperature: Eat it hot, warm, room temp, or chilled straight from the fridge! Toss it in with some cooked pasta for a veggie pasta salad.

Variations

Add Meat: Toss in cooked bacon or diced ham for non-vegetarian version.

Louisiana-Style: Add ¼ teaspoon Cajun seasoning and diced andouille sausage.

Southern-Style: Add sliced okra for traditional Southern succotash.

More Veggies: Mix in diced squash, carrots, cauliflower, or jalapeños for heat.

Creamy: Add a bit of heavy cream to make the sauce more luscious.

Succotash Casserole: Top with shredded cheddar cheese and bake until bubbly.

Different Beans: Use black beans or kidney beans instead of lima beans.

Roasted Version: Roast all vegetables at 425°F for 20-25 minutes instead of sautéing.

Serve This With:

• Coconut Chicken Tenders – Love the texture combo
• Jerk Chicken Wings – Spicy pairs perfectly
• BBQ Chicken Sandwiches – Classic backyard combo
• Lime Shrimp – Light and carb-free meal

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Why Do They Call It Succotash?

The name comes from the Narragansett (a New England Native American tribe) word “sohquttahhash,” which roughly translates to “broken corn kernels.”

Succotash is a traditional American dish that combines corn and beans – usually lima beans – with other vegetables. It’s been around since colonial times!

Frequently Asked Questions

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Tips for Using Fresh Corn

• Use a corn cob tool for easier, safer corn removal from the cob.
• When boiling ears of corn, add sugar (not salt!) to help sweeten it. Salt toughens and dehydrates corn – save it for after cooking.
• Try roasting instead of boiling! Peel and butter cobs, wrap in foil, roast at 450°F for 20 minutes. Rest 2-3 minutes before unwrapping, then cool before removing kernels.
• Cooked corn lasts up to 5 days in the fridge covered or in an airtight container. Store on the cob or as kernels.

Recipe Tips & Tricks

• Use yellow, orange, or red bell peppers for sweetness. Green peppers are too bitter.
• Don’t use canned green beans – they’re too mushy. Fresh or frozen work best.
• Thaw frozen corn completely and drain excess water before adding.
• Use fresh garlic if possible. The flavor is more intense.
• Add bacon or ham for non-vegetarian version.
• Toss in squash, carrots, cauliflower, or jalapeños for more veggies and heat.
• Add heavy cream for a creamier sauce.
• Top with cheddar and bake to make it a casserole.
• Make Louisiana-style with Cajun seasoning and andouille sausage.
• Add sliced okra for Southern-style succotash.
  

This easy corn succotash recipe is budget-friendly and ready in 30 minutes! Serve it as a side dish or vegetarian main course.

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