Fast Answer
- What it is: fresh corn and lima beans sautéed with roasted red pepper, finished with basil, parsley, thyme, and lime juice — no cream, no butter.
- Time: about 25 minutes start to finish.
- Serves: 2 as written; doubles cleanly.
- Best when: corn is at its peak, June through August.
Succotash, Without the Can
Succotash (SUHK-uh-tash) is a Native American word — most sources trace it to a term meaning “boiled corn kernels,” others to “broken corn kernels,” depending on the source language. The dish itself is just as old: corn and lima beans, cooked together, endlessly adaptable.
When I’m short on time, frozen corn goes straight into the pan — no shame in it. This version skips the cream and butter of heavier takes and leans on roasted red pepper, fresh herbs, and lime instead.
Consider this recipe a jumping-off point. From this base, you can add almost any fresh vegetables you have on hand and change up the seasonings to make the dish truly your own.
Start Here
- Time: about 25 minutes, mostly hands-off simmering.
- Key ingredients: fresh corn, lima beans, roasted red pepper, basil, parsley, thyme, lime.
- Serves: 2 as written; doubles cleanly for a crowd.
- Texture goal: vegetables holding their shape, not stewed soft.
Summer Succotash Recipe
Ingredients
- 1½ cups corn
- ¾ cups lima beans frozen
- 2 tablespoons olive oil virgin
- 1 small onion or 1 large shallot, chopped
- 1 clove garlic minced
- 1 red bell pepper roasted & chopped (I used 4 pieces of jarred peppers)
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 pinch sugar
- juice of lime
- salt & pepper to taste
Instructions
- Start by heating up a medium sized saucepan and heating up 2 tablespoons of virgin olive oil.
- Add the frozen lima beans, corn, onion or shallot and garlic and cook over medium heat until the onion is translucent, about 4 minutes.
- Add the red pepper and cook for another minute or two and remove from the heat.
- Add the fresh basil, parsley, and thyme and mix together.
- Season with sugar, lime juice, mix, taste and adjust seasonings with salt and pepper.
Notes
What Most Cooks Get Wrong
- Overcooking the corn: it turns chewy and dull instead of staying sweet and snappy.
- Skipping the lime: without acid at the end, the dish tastes flat.
- Using canned lima beans: they turn mushy in the short cook time this recipe calls for. Fresh or frozen only.
- Adding herbs too early: fresh basil and parsley lose color and flavor if they hit the heat.
Quick Fixes and Tips
- No fresh corn? Frozen works — thaw and pat dry so it doesn't add excess water to the pan.
- No fresh lima beans? Frozen is fine; canned turns soft and isn't recommended here.
- Want more heat? Add a pinch of red pepper flakes with the vegetables.
- Doubling the recipe? Use a wider pan so the corn sautés instead of steams.
Storage and Make-Ahead
- Refrigerate in an airtight container for up to 3 days.
- Add herbs and lime just before serving if making ahead — they're best fresh, not held.
- Reheat gently in a skillet over medium-low heat; microwaving can make the corn rubbery.
- Not recommended for freezing — the vegetables lose their texture once thawed.
What to Serve With This
- Grilled or roasted fish — the lime and herbs pair well with something like grilled cod or salmon.
- Grilled chicken or pork chops for a summer dinner plate.
- Alongside Roasted New Potatoes with Rosemary and Sage for a full vegetable-forward spread.
- Over rice or with crusty bread as a meatless main.
- A creamy, tomato-and-cream version of succotash is in the works as its own post — check back soon.
- Fresh Corn, Green Bean and Tomato Side Dish Recipe
- Black Bean and Roasted Corn Salsa Recipe
- Roasted New Potatoes with Rosemary and Sage Recipe
Frequently Asked Questions
What is succotash, and why is it called that? Succotash is a Native American word, most often translated as “boiled corn kernels” (some sources render it as “broken corn kernels”). The dish itself — corn cooked with lima beans or another shell bean — is just as old as the name.
Is succotash a Native American dish? Yes. Both the name and the dish trace back to Indigenous cooking, and European colonists adopted it as a staple early on.
How is this different from the classic creamy succotash? Classic versions often add tomatoes, cream, or butter. This one skips all three and finishes with roasted red pepper, fresh herbs, and lime instead — lighter, and no dairy.
Can I use canned corn and lima beans? Canned corn works in a pinch. Skip canned lima beans — they turn mushy in the short cook time here. Fresh or frozen only.
Can I make this without lima beans? Yes. Some cooks use green beans instead (see the comment below from a reader whose family always did) — it changes the dish, but it’s still succotash by most definitions.
Is this recipe vegan? Yes, as written. It uses olive oil with no butter, cream, or other animal products.
Can I make it ahead for a cookout? Yes — cook the corn, beans, and pepper ahead, then stir in the fresh herbs and lime juice right before serving.
What can I use instead of roasted red pepper? Jarred roasted peppers work exactly as the original does. Fresh bell pepper, roasted at home, is a fine substitute too.
2 Responses
Where I came from in the middle west, succotash was made with green beans and fresh corn and was/is delicious. It was many years ago but I seem to remember it probably had a little bacon, or bacon drippings, in it as did all fresh green beans in my home. My New England in-laws immediately told me that I was wrong, it only included corn and lima beans. Even my worldly husband questioned my use of the improper beans. Glad to see that some one else realizes that other vegetables are also perfect for this dish.
Green beans are still my “bean” of choice!
I remember bacon my children have cooked it in there cookery lesson at school