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serving bowl with corn and lima bean southern succotash

Colorful Southern-Style Succotash

Diana
The combination of lima beans and corn has long been a favorite. Add this colorful southern-style succotash to your dinner menu.
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Servings 4 to 6 servings
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Course Side Dish, Vegetables
Cuisine Southern
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients
  

  • 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

  • Steam the corn following the package directions; drain and set aside.
  • Cook the lima beans following the package directions; drain thoroughly.
  • 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.
  • 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.
  • Add the cream and remaining butter to the succotash and heat until hot.
  • Taste and season the succotash with salt and pepper.
Keyword corn, lima beans, side dishes, southern food, succotash
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