Succotash is a delicious and nutritious meal that typically consists of corn and lima beans, with many variations that might include onions, tomatoes, okra, or bell peppers. You could also add bacon or ham for a more substantial dish, or some cream for richness. Our classic succotash contains butter, cream, and a dash of nutmeg.
The term succotash is thought to com from the Narraganset word misickquatash or a variation, meaning stew pot ingredients, which include corn. While it was popular in colonial times, it is more closely associated with Southern cuisine today.
This versatile recipe can be made with fresh, frozen, or canned corn and lima beans. Feel free to experiment with additions, omitting some or adding others.
Variations
- Sauté a few tablespoons of finely chopped onion or shallots in the butter.
- Add a tablespoon or two of chopped pimiento for color.
- Garnish the succotash with crumbled bacon, parsley, thinly sliced green onion tops, or chives.
How to Store
- Refrigerate leftovers in an airtight container and enjoy within 3 to 4 days.
- Reheat the dish in a saucepan on the stovetop over low heat.
Classic Succotash
Made with corn, lima beans, and a combination of mouthwatering ingredients, our succotash is a must-try side dish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 10 to 12 servings 1x
- Category: Side Dishes
- Cuisine: American
Ingredients
- 3 cups lima beans, fresh, frozen, or canned, cooked
- 4 cups fresh, frozen, or canned corn, cooked
- 1 1/3 cups cream, heavy or light
- 1/4 cup unsalted butter
- Salt and pepper, to taste
- Dash nutmeg, optional
Instructions
- Combine the cooked lima beans, corn, cream, and butter in a saucepan.
- Heat the succotash over medium-low heat until hot and simmering.
- Taste and season with salt, pepper, and a dash of nutmeg, if desired.
- Serve hot.
