Fresh Corn Succotash Recipe
What is Succotash?
This classic sautéed vegetable salad has long been a favorite side dish. It’s chockfull of summer’s bounty like fresh corn and lima beans, herbs, and crisp veggies.
Lima beans and corn are absolutely key to making succotash. But after that, you can really get creative and use nearly any other hearty produce you like! In our vegan recipe, we love to include chopped red bell pepper, parsley, and basil for a bright and flavorful corn salad.
(Keep reading for more tasty options!)
Ok, But Why Do They Call it Succotash?
Sufferin’ succotash, that’s a great question! Succotash is from the region we now know as New England, located in the upper northeast of the United States. It’s a traditional Narragansett Native American dish that consists of corn and shelled beans, and was originally called sahquttahhash – which means “broken corn kernels.”
- Sweet corn – fresh off the cob is best
- Olive oil – or other preferred high heat and neutral flavored cooking oil
- Scallions – chopped
- Garlic clove – peeled and chopped
- Bell pepper – any color you like, seeded and chopped
- Baby lima beans – fresh or frozen
- Parsley – chopped
- Basil – chopped
- Seasonings – paprika, crushed red pepper (optional), salt and pepper
And you should definitely feel free to put your own spin on this great recipe and add other veggies and herbs! Try also including jalapenos, chopped kale, fresh okra, chopped tomatoes, or fresh thyme.
Are Butter Beans and Lima Beans the Same Thing?
They sure are! While butter beans are typically at a more mature state and therefore larger than what we call baby lima beans, they’re from the same plant.
How to Make Succotash with Corn and Lima Beans
First, chop all the fresh produce. Separate the scallions into greens and whites.
Set a large cast-iron sauté pan over medium heat. Add the olive oil, scallion whites, and garlic. Sauté for 2 minutes. Then stir in the chopped bell pepper. Stir and sauté for another 2-3 minutes.
Once the peppers are partially softened, add in the corn kernels, lima beans, smoked paprika, crushed red pepper, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and sauté for 5 minutes.
Then toss in the chopped scallion greens.
Now add fresh chopped parsley and basil.
Get the Complete (Printable) Summer Corn Succotash Salad Recipe Below. Enjoy!
Taste, then salt and pepper as needed.
- Can you make this succotash recipe with canned corn? Absolutely! Although fresh corn is preferred, in a pinch you certainly can swap it with two cans of drained corn, or 4 cups of frozen corn.
- Want some spicy kick in your corn salad? Add seeded and chopped jalapeno to the veggies.
- Swap ingredients from this succotash recipe and use other veggies you prefer! Okra and tomatoes are also classic options.
- Omit or substitute the parsley and basil with other fresh herbs like thyme or cilantro.
- This recipe is vegetarian and vegan-friendly. To make corn succotash with bacon, simply sub the olive oil with chopped raw bacon and first sauté it in the pan until crisp. Remove the cooked bacon with a slotted spoon and transfer it to a paper towel-lined plate. Leave the bacon grease in the pan and continue with the recipe. Then add the bacon back into the warm corn salad just before serving.
- Traditionally succotash is served warm or at room temperature. However, especially in those hot summer months, it can be lovely to chill and enjoy cold!
Frequently Asked Questions
Is Succotash a New England Dish?
Yes, the traditional dish that inspired this recipe originated in what is now called Rhode Island on the Atlantic coast of the United States.
Can Succotash Be Made Without Lima Beans?
While technically you can make corn salad without lima beans, it technically will no longer be a succotash. But other shelled beans are still super tasty to use in place of the baby lima beans! Edamame is another great option for this best ever succotosh recipe!
What Do You Eat Succotash With?
Warm corn and lima bean salad is delicious to pair with summer mains. We love to make it for potlucks, picnics, and barbecues! Some of my personal favorite foods to eat with succotash include grilled burgers, BBQ chicken, lobster rolls, and shrimp salad rolls.
Can you Make Succotash Ahead of Time?
You certainly can, but I do recommend that you wait to add the fresh herbs until ready to serve.
Lima bean and corn succotash will last for up to 5 days in the refrigerator stored in an air-tight container. Serve cold, or briefly rewarm on the stovetop or in a microwave.
Looking For More Scrumptious Salads?
- Southern Wilted Salad
- Wild Rice Salad with Blueberries and Herbs
- Grilled Corn Salad with Smokey Vinaigrette
- Edamame Salad with White Beans and Bacon
- Market Bean Salad Recipe
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest.
Fresh Corn Succotash Recipe
- Chop all the fresh produce. Separate the scallions into greens and whites.
- Set a large cast iron sauté pan over medium heat. Add the olive oil, scallion whites, and garlic. Sauté for 2 minutes. Then stir in the chopped bell pepper. Stir and sauté another 2-3 minutes.
- Once the peppers are partially softened, add in the corn kernels, lima beans, smoked paprika, crushed red pepper, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and sauté for 5 minutes.
- Toss in the chopped scallion greens, parsley, and basil. Taste, then salt and pepper as needed. Serve warm or at room temperature.