With the sole exception of my beloved Cassoulet, legumes were never really my thing until Succotash came into my life. Fourteen years ago, I tasted a version of this classic American dish that stopped me in my tracks.
It was vibrant, unexpectedly comforting, and—dare I say it—bean-forward in the best possible way.
In this Article
- Bean and Corn Succotash
- What is Succotash?
- Succotash Recipe Ingredients
- How to remove the corn from the core
- How to make Succotash
- Corn Succotash Substitutions and Variations
- Succotash Recipe Tips
- What to serve with this recipe for Succotash
- Storing and Reheating Succotash
- If you enjoy this delicious Succotash recipe, look at my other recipes.
- Corn Succotash Recipe
Bean and Corn Succotash
Since the first bite, I have been obsessed. I have tested, adapted, and refined this recipe more times than I am willing to admit and continued my quest to find the right balance of textures, seasoning, and that essential pop of sweetness from corn. Today, I am proud to share a version that has become a dependable favorite in my kitchen, one I now make with full confidence and genuine enthusiasm.
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This dish changed my mind about beans; if you are skeptical, it might do the same for you.
Combining tender lima beans with fresh corn kernels straight off the cob, this vibrant dish is more than just a colorful accompaniment; it reflects seasonal, wholesome cooking at its finest. With its roots in Native American cuisine and a long-standing presence in Southern kitchens, succotash offers historical depth and culinary versatility.
What is Succotash?
A classic American summer side dish, it is made with corn and lima beans. Other vegetables, such as bell peppers, tomatoes, and okra, are often included.
The name succotash comes from the Narragansett word “sahquttahhsh” translated into “ broken corn kernels” .
Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that’s perfect with almost any meal.
Succotash Recipe Ingredients
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Salt and black pepper– the seasoning you will need
Bacon – I recommend thick slices as they will cook better and give you more consistency.
Fresh kernel of corn – is always the best as it will be tender and so rich in flavor.
Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Frozen baby lima beans – smaller in size and less starchy than your traditional lima beans. Milder in flavor they render a tender texture. Perfect for this recipe
Red bell pepper – adds a touch or color and lots of flavor to your succotash recipe
Scallions – are milder onions that add a lot of flavor without being overpowering.
Heavy cream – The heavy cream will soften the ingredients during cooking and thicken ever so slightly, creating the excellent cream that makes this dish amazing.
Water – renders the cream lighter.
Equipment Needed
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How to remove the corn from the core
One of the easiest methods is to use a Bunds or any round cake mold with a hole in the middle. Place the bottom stem in the middle of the cake mold hole.
Hold the corn firmly in place with one hand, and with the other hand, use a sharp knife to cut from the tip, moving down to the bottom of the corn cob.
You should see all the corn kernels being removed. Once one side is done, start on the other until all the corn is removed from the core.
Save the cores. You can add them to any soup for extra richness in flavor. They also freeze well.
How to make Succotash
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Cook your bacon in a heavy skillet over medium heat. Stir frequently until crisp. Transfer the bacon with a slotted spoon to paper towels to drain.
- Add the butter to the skillet with the bacon fat and melt over medium heat.
- Add the corn, lima beans, bell pepper, and the white and pale parts of the scallions. Cook, stirring for about 2 minutes.
- Add the heavy cream, water, salt, and pepper and simmer partially covered for 10 to 15 minutes until the vegetables are tender.
- Stir in the bacon, scallions, greens, and season to taste with salt and pepper.
Corn Succotash Substitutions and Variations
Fresh vegetables are always the first choice with this succotash recipe. However, frozen corn and lima beans are acceptable to cook with.
Succotash Recipe Tips
- Ensure that the cream does not boil over. You want the heat to be medium and have a gentle simmering. This will prevent spillage and prevent the material from drying out.
What to serve with this recipe for Succotash
The possibilities are endless. We have enjoyed this recipe with the following:
Roasted chicken or Cilantro Lime Chicken
Pork chops with balsamic caramelized onions
Butter rice or jalapeno corn sticks with maple honey butter.
And of course any vegetables that you may like. May I suggest oven-roasted Brussels sprouts with mustard
Storing and Reheating Succotash
Store: Once at room temperature, store in an airtight glass container in the refrigerator for up to three days.
Reheat: Warm the amount desired in a skillet over medium-low heat until it reaches your desired temperature. If it is too dry, add a tablespoon or two of heavy cream.
If you enjoy this delicious Succotash recipe, look at my other recipes.
Spezzatino Of Beef With Potatoes And Onions
Corn Succotash Recipe
Ingredients
- 2 slices bacon, cut crosswise into 1/4 inch thick
- 1 tablespoon unsalted butter
- 2 cups fresh kernels of corn
- 1 pound lima beans, fresh or frozen
- ½ cup red bell pepper, diced
- 1 bunch of scallions, cut crosswise into 1/3 inch thick
- ¾ cup heavy cream
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cook bacon in a 10-inch heavy skillet over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then add butter to fat in skillet and melt over moderate heat.
- Add corn, lima beans, bell pepper, and white and pale green parts of scallions and cook, stirring, 2 minutes.
- Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender, 10 to 15 minutes
- Stir in bacon, scallion greens, and salt and pepper to taste.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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