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!
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.
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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.