Succotash is a bright medley of fresh summer vegetables like corn , lima beans, bell pepper, and cherry tomatoes—all of your garden-variety favorites! One bite of this delicious summer recipe and you’ll understand its appeal. It makes an excellent vegetable side dish for anything grilled this summer (chicken, fish… […]
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Succotash is a bright medley of fresh summer vegetables like corn, lima beans, bell pepper, and cherry tomatoes—all of your garden-variety favorites! One bite of this delicious summer recipe and you'll understand its appeal. It makes an excellent vegetable 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 under 30 minutes!
What is succotash?
Although more common in the South these days, succotash was first introduced to American colonists by Native American tribes in the New England area. Similar to those early recipes, this one includes a mixture of fresh corn, lima beans, bell peppers, and tomatoes.
Can you use frozen corn and lima beans for succotash?
Frozen lima beans are perfectly fine for succotash, and frozen corn will do in a pinch. But for the best succotash, take the extra time to use fresh corn and cut the kernels from the cob yourself. Fresh corn is much sweeter than frozen corn and has a superior crunch that makes it perfect for this fresh, summery side dish.
What do you serve with succotash?
Succotash is a wonderfully versatile side dish that goes equally well with grilled or fried chicken, blackened fish fillets, grilled pork chops, or ribs. And because it's a great combination of fresh, crunchy vegetables and starchy lima beans, there's no need for a second side dish—succotash is bright, tasty, and filling all on its own.
- Melt 2 tablespoons of the butter in a large skillet over medium heat with the olive oil. Add the onion and garlic; cook stirring often, until the onion is translucent, about 5 minutes.
- Stir in the lima beans, stock, salt, pepper, and thyme. Bring to a simmer; cook, stirring occasionally, until the beans are tender, about 5 minutes.
- Add the corn, bell pepper, cherry tomatoes, and vinegar. Simmer, stirring occasionally, until the liquid is mostly evaporated, about 5 minutes. Remove from the heat; stir in the remaining 1 tablespoon butter and the green onion just before serving.
To give this dish a little kick, stir in a pinch of cayenne pepper with the butter and green onion just before serving.
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