Succotash
Published June 11, 2024
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons unsalted butter
- 1tablespoon olive oil
- 1medium Vidalia onion, finely chopped
- 1red bell pepper, cored, seeded and finely chopped
- 2teaspoons garlic powder
- 1teaspoon sweet paprika
- 3garlic cloves, minced
- 1pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
- 1pound frozen lima beans, defrosted
- 1pint cherry tomatoes, halved
- 1tablespoon roughly chopped parsley
- Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
401 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 14 grams protein; 1032 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.
- Step 2
Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.
Private Notes
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Cooking Notes
Peter in Maine
Cooks should definitely add a finely chopped green or red pepper to this, and use red pepper for color. Also a minced serrano or deseeded jalapeno will be welcome. I question the tomatoes, which in this dish have a tendency to dull the texture; some tomato paste would be a good add for flavor and sweetness, but cherry tomatos have too much liquid for a dish that thrives from the starchy texture of the beans and crunch of the corn. Add the peppers and you’ll have a much more satisfying dish.
LoriB, NM
I think a little chopped green chile (NM) would be good in this- like calabacitas.
jlpen77
Tomatoes were never part of succotash—in early colonial times in New England (as in Britain) they were not even considered safe to eat. This dish may be tasty, but don’t call it succotash.
shelby
This is basically the succotash I make every Thanksgiving - minus the cherry tomatoes and paprika. Always a big hit!
Ellen
Substitute edamame for the lima beans -- so tasty!
JLP60615
I can't find ANY lima beans in the stores. It's so frustrating because I love them.
Cascadian
It’s summer, let the veggie flavors shine! Sweat the onions and red pepper in butter and a tablespoon of bacon fat, add fresh corn and lima beans with some kosher salt and a generous grind of pepper, and sizzle a few minutes until the corn is barely cooked and the limas are hot. The tomatoes, garlic and paprika all unnecessary. Cubed fresh crookneck or pattypan squash are a welcome addition. Happy summer!
ExDC
THE OKRA?!!!!Where's the okra? My mother escaped as soon as she could to the North (if you could call WW II DC the North), buried her Southern accent and shortened her name to one-syllable "Sue" from five-syllable, multitonal "Suza-a-anne"- but she still made succotash, recipe from her mom. Okra, sliced thin and added near the end, was essential. Beefsteak tomatoes, cooked til just slightly before adding corn and limas. jalapeno, fresh thyme and marjoram. No garlic powder, just more cloves.
ExDC
THE OKRA?!!!!Where's the okra? My mother escaped as soon as she could to the North (if you could call WW II DC the North), buried her Southern accent and shortened her name to one-syllable "Sue" from five-syllable, multitonal "Suza-a-anne"- but she still made succotash, recipe from her mom. Okra, sliced thin and added near the end, was essential. Beefsteak tomatoes, cooked til just slightly before adding corn and limas. jalapeno, fresh thyme and marjoram. No garlic powder, just more cloves.
jlpen77
Tomatoes were never part of succotash—in early colonial times in New England (as in Britain) they were not even considered safe to eat. This dish may be tasty, but don’t call it succotash.
Ruth Ann
My ancestors came to America at the end of the 15th century. I’m from the Catskill mountains in upstate NY and was raised on succotash minus the tomatoes. Still make it and love it. I use baby Lima beans. Never knew the origin of it.
By the Sea
Add okra instead of Lima beans. Use fresh corn and of course fresh okra and tomatoes. Best summertime dish ever.
By the Sea
I use fresh okra and eliminate Lima beans. I also use fresh corn and tomatoes. Great summer dish.
Ellen
Substitute edamame for the lima beans -- so tasty!
kate s
Red pepper is called for in the recipe
Cherry
My succotash is always a summer garden cleanup dish. Corn, onion, and a pat of butter are the base for tomatoes, green beans, herbs, summer squash, and whatever else is going nuts and needs to be eaten. In the winter, I make it similar to this dish but shelled edamame make a great substitute if you avoid lima beans. Swapping out the spice for some "Everything but the Elote" spice mix is so tasty.
Mikey
Don’t add the garlic powder or paprika, they dominate the flavor and do not complement anything. Cherry tomatoes are optional. Without those dry ingredients, tastes good.
Cascadian
It’s summer, let the veggie flavors shine! Sweat the onions and red pepper in butter and a tablespoon of bacon fat, add fresh corn and lima beans with some kosher salt and a generous grind of pepper, and sizzle a few minutes until the corn is barely cooked and the limas are hot. The tomatoes, garlic and paprika all unnecessary. Cubed fresh crookneck or pattypan squash are a welcome addition. Happy summer!
LoriB, NM
I think a little chopped green chile (NM) would be good in this- like calabacitas.
KC
My parents are from NM, and I grew up eating my Mom's version of succotash: corn, pinto beans, yellow squash, tomatoes, and green chiles! With a topping of whatever cheese was around (jack preferred but longhorn just fine). I still make it every once in a while and it's so good!
shelby
This is basically the succotash I make every Thanksgiving - minus the cherry tomatoes and paprika. Always a big hit!
Mary F
Can anyone tell me what happened to the finest of lima beans, the Fordhook? I can't find it in the stores any more.
JLP60615
I can't find ANY lima beans in the stores. It's so frustrating because I love them.
Patti
I love Fordhook limas but they are very hard to find. I found a bag of frozen ones at Kroger but the next time I went there were none!
TJoy
Edamame is a great replacement for lima beans in succotash.
Beebee
Not a fan of Lima beans, so I substitute mukimame (shelled edamame). Same color, similar toothsomeness, none of the mealy/chalky effect.
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