Corn Succotash Recipe
This vibrant side dish features sweet corn, lima beans, okra, bell peppers, cherry tomatoes, and onion—all cooked in one skillet in just 20 minutes. It's a healthy and flavorful way to showcase summer produce, pairing perfectly with grilled meats or fish.
Servings: 6
Calories: 194kcal
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
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.
Nutrition
Calories: 194kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Fiber: 7g | Sugar: 10g