A Spicy Perspective

Fresh Corn Succotash Recipe

The Best Succotash Recipe – This classic summer side dish includes lima beans and fresh corn. It’s a flavorful corn salad that’s always a big hit at potlucks, picnics, and barbecues!

Close view lima bean and corn salad in a bowl.

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.”

Top down view succotash in a cast iron skillet.

Ingredients Needed

  • 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.

Fresh peppers, onions, herbs, on a cutting board.

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.

Skillet sauteeing peppers and onions.

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.

Adding fresh corn and beans to the skillet to saute.

Now add fresh chopped parsley and basil.

Get the Complete (Printable) Summer Corn Succotash Salad Recipe Below. Enjoy!

Adding fresh parsley and basil to the skillet.

Taste, then salt and pepper as needed.

Top down view finished succotash recipe.

Recipe Variations

  • 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!
Bowl and skillet with warm corn salad.

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.

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.

Side view bowl of finished succotash corn salad recipe.

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5 from 3 votes
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Fresh Corn Succotash Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Succotash is a classic summertime side dish featuring baby lima beans, fresh corn, and crisp bell pepper. This bright and flavorful warm corn salad is always a big hit at potlucks, picnics, and barbecues!
Servings: 10 servings

Ingredients

  • 4 cups fresh sweet corn cut off 5 cobs
  • 2 tablespoons olive oil
  • 1 bunch scallions chopped
  • 3-4 cloves garlic
  • 1 red bell pepper seeded and chopped
  • 2 cups baby lima beans fresh or frozen
  • ½ cup chopped parsley
  • 1/3 cup chopped basil
  • ½ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper optional
  • Salt and pepper

Instructions

  • 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.

Video

Notes

Optional Add Ins – jalapenos, chopped kale, fresh okra, chopped tomatoes, or thyme.
Store succotash in an airtight container and keep in the refrigerator for up to 5 days. If you plan to make ahead leave out the fresh herbs until ready to serve.

Nutrition

Serving: 0.75cup, Calories: 126kcal, Carbohydrates: 21g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 18mg, Potassium: 418mg, Fiber: 4g, Sugar: 5g, Vitamin A: 962IU, Vitamin C: 27mg, Calcium: 22mg, Iron: 2mg
Course: Salad, Side Dish
Cuisine: American
Author: Sommer Collier

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4 comments on “Fresh Corn Succotash Recipe”

  1. I Love the recipe. I think it can be worth considering for my kid’s health.

  2. Perfrect for summer! This succotash tastes amazing.

  3. My favorite summer side dish! I am making this again tomorrow, I just love it!

  4. what a perfect side dish for my summer bbq dinners! thank you for sharing this recipe!