Classic Succotash
Made with corn, lima beans, and a combination of mouthwatering ingredients, our succotash is a must-try side dish.
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 come 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.
and easy. Made in minutes with just a handful of ingredients.Flexible ingredients. Use fresh, frozen, or canned vegetables—whatever you have.
Perfect side dish. Works alongside Southern mains, grilled meats, or simple weeknight meals.
Ingredient Notes
- Lima beans: Use fresh, frozen, or canned (drained); cook before adding.
- Corn: Fresh off the cob is ideal in season, but frozen or canned corn works just as well.
- Cream: Use heavy cream for richness or light cream for a slightly lighter version.
- Butter: Adds that signature flavor and creamy mouthfeel.
- Salt and pepper: Season to taste.
- Nutmeg: Optional, but just a dash adds a subtle warmth.
Steps to Make Classic Succotash
- Combine the cooked lima beans, corn, cream, and butter in a saucepan.
- Heat gently over medium-low heat until hot and lightly simmering.
- Season to taste with salt, pepper, and a dash of nutmeg if using.
- Serve warm as a side dish.
Tips for the Best Succotash
- Don’t let the cream boil—heat just until hot to avoid curdling.
- If using canned vegetables, drain well and rinse to reduce excess salt or starchiness.
- Use unsalted butter so you can better control the seasoning.
- Want to prep ahead? Cook and combine the ingredients, then reheat just before serving.
Recipe Variations
- Add aromatics. Sauté finely chopped onion or shallot in the butter before adding other ingredients.
- Boost color. Stir in chopped pimiento or diced red bell pepper.
- Garnish it. Top with crumbled bacon, chopped parsley, chives, or green onion.
- Make it heartier. Stir in chopped ham or cooked sausage for a main dish version.
Serving Suggestions
- Serve with baked ham, roast chicken, or pork chops.
- Add to a Southern-style dinner with cornbread and collard greens.
- Pair with grilled meats or seafood for a fresh, summery meal.
- Spoon over rice or grits for a comforting bowl meal.
How to Store
Refrigerate: Transfer leftovers to an airtight container and store for up to 4 days.
Freeze? Not recommended. The cream sauce may separate, and the texture of the beans and corn may become mushy.
To Reheat: Warm gently in a saucepan over low heat, stirring frequently. Add a splash of cream if it seems too thick.
Classic Succotash
Ingredients
- 3 cups lima beans, fresh, frozen, or canned, cooked
- 4 cups corn, fresh or frozen
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
