This succotash recipe is the ultimate summer vegetable side dish! Ready in under 30 minutes, it’s packed with corn, lima beans, tomatoes, and more.
This succotash recipe is a celebration of late summer vegetables, filled with sweet corn, peppers, tomatoes, okra, and lima beans. I lean into the fresh flavors by adding herbs like basil and thyme and mix in a pinch of smoked paprika for smoky depth.
Ready in under 30 minutes, this succotash recipe is an easy side dish to whip up when you have lots of summer veggies on hand. I’ve been making different variations on it for years (see the Summer Squash Succotash on page 273 of The Love & Lemons Cookbook), but I’ve been especially loving this version this summer after trips to the farmers market. It’s classic and flavorful, with lots of texture from the okra and juicy tomatoes. Try it with black bean burgers, BBQ tofu, or anything coming off the grill!
What is succotash?
Succotash is a vegetable side dish or stew that dates back to 17th century Native American cooking. Its name comes from the Narragansett word “msickquatash,” which means boiled corn kernels. Early versions likely contained corn, beans, and squash, the Three Sisters crops grown by many Native American communities.
Over the last 400 years, many regional variations of this dish have evolved, including Southern succotash, which I’ve based my version on. Though recipes vary, corn and beans are still the key ingredients. Bacon is another common addition, but I skip it to keep my recipe vegetarian.
Succotash Ingredients
Here’s what you’ll need to make this succotash recipe:
- Corn, of course! I love using fresh summer corn when it’s in season for its sweet flavor and crisp, juicy texture. If you’re making this recipe at another time of year, frozen corn is a good substitute.
- Lima beans – A classic Southern succotash ingredient. I use frozen because they’re easy to find and can go straight into the skillet, no separate cooking required.
- Garlic and red onion – For savory depth of flavor.
- Red bell pepper and jalapeño – The bell pepper adds sweetness, and the jalapeño adds a kick of heat. Feel free to skip it if you’re sensitive to spice.
- Cherry tomatoes – They break down slightly as they cook, coating the succotash in a light, sweet tomato sauce.
- Fresh okra – It adds satisfying texture to the mix of tender veggies.
- Butter and olive oil – For cooking the veggies. The butter gives this recipe a richer taste and mouthfeel. Adding some olive oil stops the butter from burning. To make this recipe dairy-free, replace the butter with vegan butter or more olive oil.
- Smoked paprika – It adds smoky depth of flavor, taking the place of the pork or bacon you’d find in many succotash recipes.
- Fresh thyme and basil – They add wonderful freshness to this simple dish. In a pinch, you can replace the fresh thyme with 1/2 teaspoon dried.
- Fresh lemon juice and white wine vinegar – For a bright, tangy finish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Succotash
This succotash recipe is easy to make in one skillet! Here’s how it goes:
1. Start by chopping the veggies. I like to cut the peppers, onion, and okra into roughly half-inch pieces to give the succotash some texture. Simply halve the cherry tomatoes.
2. Cook the onion, bell pepper, okra, cherry tomatoes, and jalapeño in separate sections of the pan. This gives them all a chance to make contact with the hot surface before mixing everything together and creating steam.
3. Add the seasonings and stir to combine. Mix in the garlic, smoked paprika, thyme, salt, and pepper, then stir and cook for 4 minutes, or until the onion and peppers start to soften.
4. Add the corn and lima beans and cook until tender and heated through, another 3 to 5 minutes.
5. Season and serve! Remove the thyme sprigs, then add the lemon and vinegar. Stir in the basil, season to taste with salt and pepper, and serve.
Recipe Variations
- Use different beans: Replace the lima beans with cooked black-eyed peas or cooked fresh shell beans. You could even add chopped green beans at the start of the cooking process!
- Add summer squash: Add 1 small zucchini or yellow squash or a few small pattypan squash to the pan along with the onions and peppers.
- Spice it up: Use chopped shishito peppers or a poblano instead of the red bell pepper.
How to Store
Store leftover succotash in an airtight container in the refrigerator for up to 4 days. I typically pop it in the microwave to reheat, but you can also reheat it over low heat on the stovetop, adding a small splash of water or broth to prevent scorching if needed.
More Fresh Corn Recipes
If you love this recipe, try one of these fresh corn dishes next:
Succotash Recipe
Serves 8 as a side
This succotash recipe is a fresh, colorful vegetable side dish filled with corn, lima beans, tomatoes, okra, peppers, and more. Follow the recipe as written, or toss in whatever summer veggies you have on hand! Find some of my favorite variations in the blog post above.
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- ½ medium red onion, coarsely chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 ounces okra, stemmed and chopped (about 6 or 7)
- 2 cups cherry tomatoes, halved
- 1 jalapeño pepper, stemmed and chopped, optional
- 3 garlic cloves, chopped
- ½ teaspoon smoked paprika
- 3 fresh thyme sprigs, bundled
- 1 teaspoon sea salt
- Freshly ground black pepper
- Kernels from 3 ears corn, 2¼ cups
- 2 cups frozen lima beans, 10 ounces
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- ½ cup fresh basil leaves
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Heat the butter and olive oil in a large skillet over medium heat. In separate sections of the pan, place the onion, bell pepper, okra, cherry tomatoes, and jalapeño, if using. Let cook for 1 minute without touching.
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Add the garlic, smoked paprika, thyme, salt, and several grinds of pepper. Stir to combine all the ingredients in the pan. Cook for 4 minutes, stirring occasionally, then add the corn and lima beans and cook for 3 to 5 more minutes, or until softened and heated through.
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Remove the thyme sprigs, then stir in the lemon juice and vinegar.
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Remove from the heat and stir in the basil. Season to taste and serve.
