Here’s a simple and classic Succotash recipe—bright, sweet, and savory, perfect as a side dish.
Succotash
Servings: 4
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup lima beans (fresh, frozen, or canned)
- 1 small onion, chopped
- 1 red bell pepper, diced
- 1–2 cloves garlic, minced
- 2 tbsp butter or olive oil
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or thyme
Instructions
- Cook aromatics
- In a large skillet, melt butter or heat oil over medium heat.
- Sauté onion and bell pepper 3–4 minutes until softened.
- Add garlic and cook 30 seconds until fragrant.
- Add vegetables
- Stir in corn and lima beans. Cook 5–7 minutes until heated through.
- Season & serve
- Season with salt, pepper, and optional herbs.
- Serve warm as a side dish.
Pro Tips
- Extra flavor: Cook diced bacon or pancetta first and use the rendered fat instead of butter.
- Creamy twist: Stir in a little cream or milk for a richer succotash.
- Vegetable variations: Add zucchini, cherry tomatoes, or peas for extra color.
If you want, I can also give a Southern-style succotash recipe with bacon and cream that’s richer and more indulgent.
Do you want me to do that?
