This classic corn succotash is a colorful summer side dish that combines the best of the season's produce in one vibrant skillet. With sweet corn, tender lima beans, crisp okra, bell peppers, juicy cherry tomatoes, and onion, it's a quick and easy way to add a healthy veggie boost to any meal.
Why this Recipe Works
This easy succotash recipe is a great way to use up garden vegetables or farmers market finds. It's ready in about 20 minutes, all in one skillet, making it perfect for busy weeknights or weekend cookouts.
The mix of fresh veggies brings a combination of sweet, savory, and slightly tangy flavors with a satisfying variety of textures. And it pairs well with just about any protein-think grilled chicken, pork chops, or even a simple piece of salmon.
Ingredient Notes
- Corn: Fresh off the cob is best for sweetness and texture, but frozen works in a pinch.
- Lima Beans: Frozen baby lima beans are easy and convenient.
- Okra: Adds a unique, slightly grassy flavor and some extra texture.
- Bell Peppers: Red and green add a nice color contrast and subtle sweetness.
- Cherry Tomatoes: These burst with juicy flavor and bring a pop of acidity.
- Onion: Yellow or sweet onion adds depth and a little bite.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Boil the lima beans: Bring a small pot of water to a boil. Add the lima beans and cook for 6-7 minutes.
- Sauté the onion and peppers: While the beans cook, heat a large skillet over medium heat and add the olive oil. Cook the diced onion and bell peppers until softened, about 5 minutes.
- Add the beans, corn, and okra: Drain the lima beans, then add them to the pan along with the corn, okra, and garlic. Cook for another 5 minutes, stirring occasionally.
- Add tomatoes and seasoning: Stir in the tomatoes, butter, salt, and pepper, and cook for an additional 2-3 minutes, or until the tomatoes are softened, then serve warm.
Expert Tips
- Don't overcook the vegetables. You want them tender but not mushy.
- For extra flavor, add in chopped fresh herbs like parsley or basil at the end.
What to Serve with Succotash
This corn succotash is not only quick and easy, it's also perfect with almost any summer meal! Try it with my grilled tomahawk pork chops or my grilled boneless chicken thighs.
Recipe Variations
Succotash is a versatile dish. Corn and beans are a staple, but you can add almost any veggies you have on hand, so it's a great way to use up summer produce.
- Swap lima beans for edamame, field peas, black-eyed peas, or cut green beans.
- Add chopped zucchini or squash when you add the corn and okra.
- Add crumbled bacon for a smoky kick.
- Stir in a little cream and grated Parmesan in the last few minutes of cooking for a rich and creamy version.
Storage and Reheating Instructions
Succotash keeps well in the fridge for up to 4 days. Reheat it gently in a skillet over medium heat or in the microwave until warmed through.
More Side Dish Recipes
📖 Recipe
Corn Succotash Recipe
Ingredients
- 2 cups frozen baby lima beans
- 1 cup diced onion
- 1 cup diced bell peppers
- 1 Tablespoon olive oil
- 3 cups corn kernels, 3-4 ears of fresh corn
- 1 cup sliced okra
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a small pot of water to a boil. Add the lima beans and cook for 6-7 minutes.
- While the beans cook, heat a large skillet over medium heat and add the olive oil. Cook the diced onion and bell peppers until softened, about 5 minutes.
- Drain the lima beans, then add them to the pan along with the corn, okra, and garlic. Cook for another 5 minutes, stirring occasionally.
- Stir in the tomatoes, butter, salt, and pepper, and cook for an additional 2-3 minutes, or until the tomatoes are softened, then serve warm.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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