Succotash is a classic, uniquely North American dish made of corn, lima beans, and tomatoes that goes wonderfully with anything meaty. It features the bounty of summer vegetables in a simplistic, yet delicious dish that is affordable and easy to make.
For more great Southern cuisine, why not try this Creamy Corn Pudding? Or Southern sweet tea with a slice of this Pecan Pie Without Corn Syrup?
What Exactly Is Succotash?
This recipe makes what one might call a standard type of succotash, meaning that it contains pretty much the same ingredients used centuries ago. However, depending on where you come from in North America, you might have a wildly different take on what succotash actually is.
The style shown here is typical of the cuisine of New England and is often served for Thanksgiving on both sides of the border. There’s also Midwest succotash, and in the American South, succotash is just the name for basically any vegetable mixed with lima beans and served with fat – and okra is a must-have.
In fact, some people consider a dish to be succotash if it comes topped with pie crust like a casserole or pot pie. Rest assured that this is succotash, even if it isn’t the type you might be used to.
Succotash Ingredients
Look at the recipe card at the bottom of the page for the complete list of ingredients.
- Butter
- Onion
- Garlic
- Corn kernels (fresh is best, but cans can work)
- Roma tomatoes
- Cooked green lima beans
- Salt & pepper
- Basil
How to Make Succotash
- Melt the butter in a large saucepan over medium heat
- Sauté the onions until translucent and soft
- Stir in the corn and cook until tender-crisp
- Add in the lima beans and heat through
- Add the tomatoes and garlic, cooking for 5 minutes until you can smell the garlic
- Season to taste, garnish with basil and serve hot
Canned or Fresh Vegetables?
With this kind of side dish, it is just as valid to use regular canned vegetables as it is to use fresh.
While fresh corn kernels are going to have the best flavor, the main difference between canned and fresh produce in this recipe is how wet the vegetables are when you add them.
By using fresh, dry corn kernels cut from a corn cob, you can easily brown the kernels before adding in the rest of the ingredients, getting plenty of those tasty, smoky flavors.
IF you can only find canned corn, tomatoes, and lima beans, though, that is absolutely fine – just make sure you check to see if the can is already salted beforehand. Adjust your seasoning based on what the cans contain, especially if they have any other ingredients alongside the vegetables, like chili.
Looking for more tasty Side Dishes? Try these out:
Enjoy!
Love,
Karlynn
Succotash
Ingredients
- 3 tablespoons butter
- 1/2 white onion diced finely
- 2 garlic cloves minced
- 2 cups corn kernels fresh is the original way to make this recipe but canned works
- 2 cups chopped Roma tomatoes
- 2 cups cooked green lima beans
- salt and pepper to taste
- 1/4 cup chiffonade basil
Instructions
- Melt the butter in a large saucepan over medium heat. Sauté the onions until translucent and soft.
- Stir in the corn and cook until tender crisp. If using canned corn, add it and the lima beans and heat them through. Add in the tomatoes and garlic and cook for 5 minutes.
- Salt and pepper to taste.
- Garnish with basil and serve hot.
Notes
- This dish is really easy to adjust to your liking! It’s basically fresh vegetables sauteed together!
- The basil is a really nice fresh topping for this dish.
Nutrition
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