Succotash with Lima Beans Corn

The first time I encountered succotash was at a roadside stand in rural Vermont, where an elderly farmer insisted I taste his grandmother's version. He scooped a colorful mixture into a paper bowl, and something about the sweet corn interplaying with those creamy lima beans felt like discovering a secret about summer itself. I've been making it ever since, tweaking and experimenting until each bite transports me back to that dusty afternoon.

Last summer I brought this to a neighborhood potluck, and my friend Sarah who swore she hated lima beans went back for three helpings. Watching people's eyes light up when they realize what they're eating never gets old, especially when someone asks for the recipe with corn still stuck to their chin.

Ingredients

• 1 cup fresh or frozen lima beans: These creamy little beans are the heart of succotash, providing a buttery texture that contrasts beautifully with crisp vegetables
• 2 cups fresh or frozen corn kernels: Fresh corn cut straight from the cob makes all the difference, but frozen works perfectly when corn isn't in season
• 1 medium red bell pepper, diced: Adds sweetness and a gorgeous pop of color that makes the dish feel festive
• 1 small zucchini, diced: Contributes a subtle earthiness and helps bind all the flavors together
• 1 small red onion, finely chopped: Provides a mild bite that mellows as it cooks, balancing the sweetness of corn and peppers
• 2 cloves garlic, minced: Fresh garlic transforms the dish from good to unforgettable
• 2 tbsp unsalted butter: Butter carries all the flavors and creates that velvety coating that makes succotash so comforting
• 1/2 tsp kosher salt: Enhances natural sweetness without overwhelming delicate vegetable flavors
• 1/4 tsp freshly ground black pepper: Adds just enough warmth to keep things interesting
• 1/4 tsp smoked paprika: This optional ingredient adds a subtle depth that makes people wonder what your secret is
• 2 tbsp fresh parsley, chopped: Bright herbaceous finish that cuts through the richness
• 1/4 cup vegetable broth or water: Creates steam and helps vegetables cook evenly while keeping everything moist
• 1/4 cup cherry tomatoes, halved: These burst during cooking, releasing juices that add brightness and another layer of summer flavor

Instructions

Get those lima beans ready:

Bring a medium saucepan of salted water to a rolling boil, then add your lima beans and cook for 4 to 5 minutes until just tender. Drain them well and set aside, remembering that slightly undercooked is better than mushy.

Start building flavors:

In your largest skillet, melt butter over medium heat until it foams slightly, then add red onion and sauté for 2 to 3 minutes until it softens and becomes fragrant.

Add the aromatic vegetables:

Stir in garlic, red bell pepper, and zucchini, cooking for 3 to 4 minutes and watching as the peppers brighten and zucchini begins to glisten.

Bring in the sweet corn:

Add corn kernels and cook for another 2 minutes, stirring occasionally and listening for that gentle sizzling sound that means everything is coming together beautifully.

Combine everything:

Add cooked lima beans, vegetable broth, salt, pepper, and smoked paprika, then stir well and let it simmer for 5 minutes until all vegetables are tender and the mixture is heated through.

Finish with fresh touches:

If using cherry tomatoes, stir them in during the last 2 minutes so they warm but don't completely collapse. Remove from heat, sprinkle with fresh parsley, and serve immediately while everything is still steaming and fragrant.

Save

My grandmother used to make succotash on rainy Sunday afternoons, filling the entire house with a smell that made even my picky younger brother come downstairs asking what was for dinner. Something about seeing all those colors together in one bowl feels like happiness on a plate, simple and unpretentious.

Making It Your Own

I've discovered that succotash is incredibly forgiving and adaptable. Sometimes I'll throw in okra when I find it at the farmer's market, or swap zucchini for yellow squash depending on what looks freshest. The beauty lies in keeping the corn and lima beans as your foundation while letting everything else play supporting roles.

Serving Suggestions

This dish shines alongside grilled chicken or fish, but I've also served it over garlic toast as a light main course when meat wasn't on the menu. The combination of textures and flavors means it never feels incomplete, even when standing alone as the star of the meal.

Storage and Reheating

Succotash keeps remarkably well in the refrigerator for up to four days, and I actually prefer the flavors after they've had time to meld overnight. Reheat gently in a skillet with just a splash of water or broth to refresh everything without making it watery.

• Freeze individual portions for quick lunches that taste like summer even in January
• If reheating from frozen, let it thaw overnight in the refrigerator first
• A quick squeeze of fresh lemon juice right before serving brightens day-old succotash wonderfully

Save

There's something profoundly satisfying about a dish that's been feeding families for generations, still finding its way to our tables with the same simple joy it brought to kitchens hundreds of years ago. I hope this recipe becomes as cherished in your home as it has in mine.

Recipe FAQs

→ What is succotash made of?

Succotash features lima beans, sweet corn, red bell pepper, zucchini, red onion, and garlic gently cooked together with butter and vegetable broth.

→ Can I use frozen vegetables in succotash?

Yes, frozen lima beans and corn work well; just cook lima beans until tender and proceed with the recipe.

→ How long does it take to prepare succotash?

The preparation takes about 15 minutes plus 20 minutes cooking time for a total of 35 minutes.

→ What are good variations for the dish?

Try adding cherry tomatoes, okra, green beans, or sauté bacon with onions for a non-vegetarian twist.

→ Is this dish suitable for gluten-free diets?

Yes, succotash as prepared is gluten-free; ensure all packaged ingredients are verified gluten-free.