Succotash with Lima Beans Corn (Printable)

Tender lima beans, sweet corn, and vibrant vegetables combine in a flavorful, colorful American side.

# What you'll need:

→ Vegetables

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

→ Seasonings & Herbs

07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon smoked paprika
11 - 2 tablespoons fresh parsley, chopped

→ Liquids

12 - 1/4 cup vegetable broth or water

→ Optional

13 - 1/4 cup cherry tomatoes, halved

# Directions:

01 - Bring a medium saucepan of salted water to a boil. Add lima beans and cook for 4–5 minutes until just tender. Drain and set aside.
02 - In a large skillet, melt butter over medium heat. Add red onion and sauté for 2–3 minutes until softened.
03 - Stir in garlic, red bell pepper, and zucchini. Cook for 3–4 minutes until vegetables begin to soften.
04 - Add corn kernels and cook for another 2 minutes, stirring occasionally.
05 - Add cooked lima beans, vegetable broth, salt, pepper, and smoked paprika. Stir well and simmer for 5 minutes until all vegetables are tender and heated through.
06 - If using cherry tomatoes, stir them in during the last 2 minutes of cooking.
07 - Remove from heat, sprinkle with fresh parsley, and serve warm.

# Expert Suggestions:

01 -
  • The combination of sweet corn and buttery lima beans creates the perfect balance of flavors and textures
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
  • Overcooking lima beans turns them into mush, so taste them frequently during that initial boil
  • The smoked paprika is subtle but transformative, don't skip it even if you're skeptical
  • Adding the broth too early can make things soggy, wait until all vegetables have started cooking
03 -
  • Cutting corn off the cob directly into the bowl catches all those precious milky juices that add incredible sweetness
  • If using frozen lima beans, don't thaw them first, they cook better straight from frozen
  • Letting the succotash rest for 5 minutes off the heat before serving allows flavors to settle and develop

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