Succotash Lima Beans Corn

The first time I made succotash was during a particularly sweltering July when my air conditioner had given up the ghost. Cooking seemed like punishment, but I had a mountain of fresh corn and lima beans from the farmers market that wouldn't wait. Standing over the stove with sweat on my brow, I fell in love with how quickly this colorful medley came together and how the sweet corn perfumed the entire kitchen despite the heat.

Last summer, I served this at a backyard barbecue where my cousin announced she hated lima beans. She took a tiny polite spoonful just to be nice, then went back for seconds and thirds. Something about the sweet corn and buttery beans together completely changed her mind, and now she asks for this recipe every time we gather for grilled anything.

Ingredients

• 1 ½ cups fresh or frozen lima beans: Fresh beans have a creamy sweetness that frozen ones cannot quite match but both work beautifully
• 2 cups fresh or frozen corn kernels: Cutting corn straight from the cob makes the whole kitchen smell like summer itself
• 1 small red bell pepper, diced: This adds gorgeous color and a subtle crunch that contrasts perfectly with the softer beans
• 1 small zucchini, diced: Zucchini soaks up all the buttery seasonings and becomes tender without turning mushy
• ½ small red onion, finely chopped: Red onion mellows nicely when cooked and adds beautiful pink flecks throughout
• 2 cloves garlic, minced: Fresh garlic blooms in the hot butter and creates an aromatic foundation
• 2 tbsp unsalted butter: Butter carries all the flavors and creates that velvety mouthfeel
• 1 tbsp olive oil: The oil prevents the butter from burning while keeping everything lubricated
• ½ tsp kosher salt: Salt amplifies the natural sweetness of the vegetables
• ¼ tsp freshly ground black pepper: Black pepper adds a gentle warmth that balances the sweet corn
• ¼ tsp smoked paprika (optional): This smoky addition gives the dish depth reminiscent of Southern kitchens
• 2 tbsp chopped fresh parsley: Fresh herbs scattered at the end make everything taste brighter and more alive
• 1 tbsp chopped fresh basil (optional): Basil adds an aromatic sweetness that plays beautifully with corn

Instructions

Prep the lima beans:

Drop fresh lima beans into boiling salted water for 2 to 3 minutes until just tender, then drain them immediately so they do not turn to mush. If using frozen beans, skip this step entirely.

Warm the fats:

Melt butter and olive oil together in a large skillet over medium heat until they shimmer and smell rich.

Soften the aromatics:

Add red onion and garlic to the pan and sauté for 2 minutes until the onion turns translucent and fragrant.

Add the sturdy vegetables:

Stir in red bell pepper and zucchini, cooking for 3 to 4 minutes and stirring occasionally until they begin to soften.

Introduce the stars:

Add lima beans and corn to the skillet along with salt, pepper, and smoked paprika if using.

Let everything mingle:

Cook the mixture gently for 6 to 8 minutes, stirring occasionally until all vegetables are tender but still have some bite.

Finish with herbs:

Remove the pan from heat and fold in chopped parsley and basil, tasting to adjust seasoning.

Serve it up:

Scoop the succotash into a serving bowl and enjoy it warm alongside whatever you have grilled or roasted.

Save

This recipe has become my go-to for bringing color to winter meals when everything feels gray and heavy. The bright yellows and greens somehow transport me back to farmers market stands, even in the dead of February.

Making It Your Own

The beauty of succotash lies in its adaptability to whatever vegetables look best at the market. Sometimes I swap in okra for zucchini or add diced tomatoes near the end for a juicy variation that still feels utterly traditional.

Serving Ideas

While this dish shines as a side alongside grilled chicken or fish, I have also served it over fluffy rice for a satisfying vegetarian main. The buttery juices from the vegetables season the rice perfectly, creating a complete meal that feels substantial without being heavy.

Make Ahead Strategy

Succotash reheats beautifully and actually tastes better the next day as flavors have time to develop and marry together. Store it in an airtight container in the refrigerator for up to three days and warm it gently in a skillet with a splash of water to refresh the vegetables.

• Add fresh herbs right before serving so they stay vibrant and aromatic
• If making ahead, undercook the vegetables slightly since they will continue cooking when reheated
• Consider doubling the recipe because it disappears quickly from leftover containers

Save

There is something deeply satisfying about a dish that transforms humble ingredients into something vibrant and welcoming. This succotash has earned its permanent place in my regular rotation, and I suspect it will find its way into yours too.

Recipe FAQs

→ How should lima beans be prepared for this dish?

Fresh lima beans should be blanched in boiling salted water for 2–3 minutes until tender, then drained and added to the skillet.

→ Can I make this dish dairy-free?

Yes, substitute butter with vegan margarine or use extra olive oil to keep it dairy-free and maintain richness.

→ What vegetables are included besides lima beans and corn?

Red bell pepper, zucchini, red onion, and garlic are sauteed together to add flavor and texture to the dish.

→ Is smoked paprika necessary for flavor?

Smoked paprika is optional but adds a subtle smoky depth that enhances the overall taste.

→ What herbs complement this succotash?

Fresh parsley and basil are stirred in at the end to bring brightness and herbaceous notes.

→ Can this dish be served as a main?

Yes, it works well as a hearty vegetarian main or a colorful side dish.