Description

Succotash is a classic American side dish made with sweet corn, lima beans, and a medley of fresh vegetables. It’s buttery, savory, and just a little bit sweet—perfect with grilled meats, holiday dinners, or as a hearty vegetarian main. This version is simple, quick, and full of Southern flavor.

Ingredients

2 tbsp butter or olive oil
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups corn kernels (fresh, frozen, or canned)
1 1/2 cups lima beans (frozen or canned, drained)
1 small zucchini, diced (optional)
1/2 cup cherry tomatoes, halved
Salt and black pepper, to taste
2 tbsp fresh parsley or basil, chopped (optional)

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Instructions

In a large skillet over medium heat, melt butter or heat olive oil.
Add onion and bell pepper; sauté for 3–4 minutes until softened.
Stir in garlic and cook for another 30 seconds.
Add corn, lima beans, and zucchini (if using). Cook for 5–6 minutes, stirring occasionally, until vegetables are tender.
Stir in cherry tomatoes and cook for 2 more minutes just to warm through.
Season with salt and black pepper to taste.

Sprinkle with fresh herbs before serving, if desired.

Notes

For a smoky twist, add a few slices of chopped cooked bacon or smoked paprika.
Want to make it creamy? Stir in a splash of heavy cream or a dollop of sour cream at the end.

Great served warm or at room temperature.