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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.

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.