Succotash Lima Beans Corn

Last summer, my neighbor brought over a basket of fresh corn from her garden and insisted I try her grandmother's succotash recipe. I'd always thought of succotash as one of those old-fashioned dishes nobody actually makes anymore, but one spoonful changed my mind completely. The sweetness of corn against the creamy lima beans created this incredible harmony I couldn't stop eating. Now it's my go-to whenever I need something that feels like summer on a plate.

I made this for a Labor Day picnic last year and watched my friend's kids—who usually claim to hate vegetables—go back for thirds. Something about the mix of textures and that gentle sweetness from the corn just works for everyone. Even my dad, who's suspicious of anything that isn't meat and potatoes, admitted it was pretty good.

Ingredients

• 1 cup fresh or frozen lima beans: These creamy little beans are the heart of succotash, and frozen ones work beautifully if fresh aren't in season
• 2 cups fresh or frozen corn kernels: Fresh corn cut from the cob is unbeatable, but I've used frozen plenty of times with great results
• 1 medium red bell pepper, diced: Adds this gorgeous pop of color and a subtle sweetness that balances everything
• 1 small zucchini, diced: My secret addition for extra texture and because I always seem to have one lurking in the fridge
• 1 small red onion, finely chopped: Red onion gives a milder, sweeter flavor than yellow onion—perfect here
• 2 cloves garlic, minced: Because almost everything tastes better with a little garlic
• 2 tbsp unsalted butter: Olive oil works for vegan friends, but butter adds this lovely richness that pulls it all together
• 1/2 tsp kosher salt: Start here and adjust to taste—this dish needs enough salt to make the flavors sing
• 1/4 tsp freshly ground black pepper: Freshly ground really does make a difference here
• 1/4 tsp smoked paprika: Totally optional, but it adds this subtle smoky depth that makes people wonder what your secret ingredient is
• 2 tbsp fresh parsley, chopped: Brightens everything up and makes the dish look finished
• 1/4 cup vegetable broth or water: Creates just enough steam to help everything cook together without getting mushy
• 1/4 cup cherry tomatoes, halved: My summer addition when they're overflowing in the garden—they burst and create these little pockets of sweetness

Instructions

Get the lima beans ready:

Bring a saucepan of salted water to a boil and cook those lima beans for about 4 to 5 minutes until they're just tender. Drain them well—I learned the hard way that excess water makes the final dish soggy.

Start the flavor base:

Melt the butter in your largest skillet over medium heat and toss in the red onion. Let it cook for 2 or 3 minutes until it's softened and starting to smell amazing.

Add the aromatics and more vegetables:

Stir in the garlic, red bell pepper, and zucchini. Cook for another 3 to 4 minutes, stirring occasionally, until everything's starting to soften but still has some bite.

Bring in the corn:

Add those corn kernels and let them cook for about 2 minutes. The smell at this point is absolutely incredible—like summer in a skillet.

Combine everything:

Add the cooked lima beans, broth, salt, pepper, and smoked paprika if you're using it. Stir it all together and let it simmer for 5 minutes until everything's heated through and the vegetables are tender.

Finish with brightness:

If you're using cherry tomatoes, toss them in during the last 2 minutes so they warm up but don't completely fall apart. Remove from heat and sprinkle with fresh parsley.

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This recipe has become my absolute favorite thing to bring to potlucks because it serves a crowd, travels well, and somehow feels fancy even though it's incredibly simple. Last week I made it for dinner on a Tuesday just because I was craving those colors and flavors.

Making It Your Own

I've discovered that succotash is incredibly forgiving—add okra or green beans if that's what you have, toss in some bacon if you eat meat, or splash in a bit of cream at the end for extra richness. The skeleton of the recipe stays the same, but you can make it work with whatever's in your kitchen.

Serving Suggestions

While this started as a side dish, I've been known to eat a bowl of it with crusty bread for a light dinner, especially on hot summer nights when turning on the oven feels like a terrible idea. It pairs beautifully with grilled chicken, fish, or even just a simple salad.

Make Ahead and Storage

The truth is, succotash actually tastes better the next day after the flavors have had time to get acquainted. I often make a double batch and eat it throughout the week.

• Store it in an airtight container in the fridge for up to 4 days
• Reheat gently with a splash of water to refresh it
• It freezes surprisingly well if you want to save some for later

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There's something deeply satisfying about a dish that's been feeding people for generations, and I love imagining all the kitchens this recipe has passed through on its way to mine.

Recipe FAQs

→ What is succotash traditionally made with?

Succotash typically features lima beans and corn as its base, often combined with other fresh vegetables like bell peppers and onions.

→ How do I cook lima beans for succotash?

Boil lima beans in salted water for 4–5 minutes until just tender, then drain before adding to the skillet.

→ Can I make this dish vegan?

Yes, substitute butter with olive oil to keep the dish flavorful and vegan-friendly.

→ What herbs and spices complement succotash?

Fresh parsley, kosher salt, black pepper, and optional smoked paprika add depth and brightness to the dish.

→ How can I add variety to this dish?

Include vegetables like okra or green beans, or top with cherry tomatoes near the end of cooking for added freshness.

→ Is succotash gluten-free?

Yes, when prepared as described, it contains no gluten and is safe for gluten-free diets.