Succotash Lima Beans Corn (Printable)

A colorful blend of lima beans, corn, and fresh veggies for a vibrant and hearty side or main.

# What you'll need:

→ Vegetables

01 - 1 ½ cups fresh or frozen lima beans
02 - 2 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - ½ small red onion, finely chopped
06 - 2 cloves garlic, minced

→ Fats & Seasoning

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon smoked paprika (optional)

→ Fresh Herbs

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh basil (optional)

# Directions:

01 - If using fresh lima beans, blanch them in boiling salted water for 2–3 minutes until just tender. Drain and set aside.
02 - In a large skillet, heat butter and olive oil over medium heat until melted.
03 - Add red onion and garlic; sauté for 2 minutes until softened.
04 - Stir in red bell pepper and zucchini. Cook for 3–4 minutes, stirring occasionally.
05 - Add lima beans and corn. Season with salt, pepper, and smoked paprika.
06 - Cook, stirring gently, for 6–8 minutes until vegetables are tender but still crisp.
07 - Remove from heat. Stir in chopped parsley and basil, adjusting seasoning if needed.
08 - Serve warm as a side or vegetarian main.

# Expert Suggestions:

01 -
  • The natural sweetness from corn and lima beans needs barely any seasoning to shine brilliantly
  • This dish transforms whatever vegetables you have languishing in your crisper drawer into something celebratory
  • Its forgiving enough to cook while distracted by guests yet impressive enough for holiday tables
02 -
  • Overcooking lima beans turns them into mealy disappointments, so keep an eye on the pan and taste frequently
  • Butter burns easily over high heat, so maintain medium heat and let the olive oil help stabilize it
  • Frozen vegetables work perfectly fine here and can actually be sweeter than fresh out-of-season produce
03 -
  • Pat vegetables dry after washing to prevent steaming instead of proper sautéing
  • Let the pan get hot enough that vegetables sizzle immediately upon contact for better browning

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