This succotash is a creamy mixture of frozen lima beans and corn, along with complementary aromatics. If you prefer a very simple succotash, omit the onion, garlic, and bell pepper. Fresh lima beans may be used as well; cook the beans following the package directions and add them to the corn and vegetables before serving.

sautéing bell peppers, garlic, and onions for colorful succotash

This lima bean casserole is a delicious way to enjoy lima beans as a main dish. Brunswick stew takes the corn and lima bean combination to another level with the addition of potatoes, chicken, pork, and tomatoes.

southern succotash cooking in a saucier pan
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Colorful Southern-Style Succotash

serving bowl with corn and lima bean southern succotash

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The combination of lima beans and corn has long been a favorite. Add this colorful southern-style succotash to your dinner menu.

  • Author: Diana Rattray
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Vegetables, Side Dish
  • Cuisine: Southern

Ingredients

Scale
  • 1 1/2 cups corn kernels (frozen)
  • 1 1/2 cups lima beans (frozen)
  • 4 tablespoons butter (divided)
  • 1 small onion (diced, about 1/2 cup)
  • 1 clove garlic (minced)
  • 1/2 bell pepper (diced)
  • 1/3 cup heavy cream
  • 1/4 teaspoon ground black pepper
  • Kosher salt (to taste)

Instructions

  1. Steam the corn following the package directions; drain and set aside.
  2. Cook the lima beans following the package directions; drain thoroughly.
  3. Melt half of the butter in a skillet over medium heat. Add the onion and cook for 3 minutes. Add the bell pepper and garlic and continue to cook for 3 to 4 minutes, or until the onion is translucent and the bell pepper is tender.
  4. Add the corn and lima beans to the onion mixture; bring to a simmer and reduce the heat to low. Continue to cook for 3 to 4 minutes to blend the flavors.
  5. Add the cream and remaining butter to the succotash and heat until hot.
  6. Taste and season the succotash with salt and pepper.

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