Name: Summer Succotash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups fresh corn kernels; 2 cups cooked lima beans; 1 medium zucchini, diced; 1 1/2 cups cherry or grape tomatoes, halved; 1 red bell pepper, diced; 1 small yellow onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon unsalted butter, optional; 2 tablespoons fresh lemon juice; 1/4 cup fresh basil, chopped; 2 tablespoons fresh parsley, chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or 1/4 teaspoon red pepper flakes, optional

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

I love Summer Succotash because it gives me plenty of color, texture, and flavor in one skillet. Tender beans, crisp corn, juicy tomatoes, and sautéed vegetables make every bite slightly different.

I also appreciate how flexible the recipe is. I can use vegetables straight from the farmers’ market, substitute frozen corn or lima beans when needed, and adjust the herbs according to what I have available.

Another reason I make succotash regularly is its versatility. I can serve it warm, at room temperature, or chilled, which makes it convenient for cookouts, picnics, potlucks, and meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh corn kernels
Cooked lima beans
Zucchini
Cherry or grape tomatoes
Red bell pepper
Yellow onion
Garlic cloves
Olive oil
Unsalted butter, optional
Fresh lemon juice
Fresh basil
Fresh parsley
Salt
Black pepper
Smoked paprika or red pepper flakes, optional

I prefer fresh sweet corn when it is in season because it gives my succotash wonderful sweetness and texture. When fresh corn isn’t available, I use frozen corn and still get excellent results.

Directions

I start by preparing all my vegetables. I cut the corn kernels from the cobs, dice the zucchini and bell pepper, chop the onion, halve the tomatoes, and mince the garlic.

I heat olive oil in a large skillet over medium heat. If I want a richer flavor, I add a small amount of butter along with the oil.

I add the onion and bell pepper and sauté them for several minutes until they begin to soften.

Next, I add the zucchini and corn. I continue cooking until the vegetables are tender but still have some bite. I like allowing the corn to develop a little golden color in the skillet.

I stir in the garlic and cook briefly until fragrant.

I add the cooked lima beans and tomatoes toward the end of cooking. I gently stir everything together and cook just long enough to warm the beans and slightly soften the tomatoes without completely breaking them down.

I season the succotash with salt, black pepper, and optional smoked paprika or red pepper flakes.

I remove the skillet from the heat and finish the dish with fresh lemon juice, chopped basil, and parsley. I taste it one final time and adjust the seasoning before serving.

Servings and Timing

This Summer Succotash makes approximately 6 servings as a side dish.

I allow around 15 minutes for preparing the vegetables and approximately 20 minutes for cooking. My total time is about 35 minutes.

If I use frozen corn and already-cooked lima beans, I can sometimes reduce the preparation time even further.

Variations

For a smoky Summer Succotash, I add smoked paprika or cook the corn on a grill before cutting the kernels from the cob. I find lightly charred corn adds excellent depth of flavor.

When I want a spicy variation, I add diced jalapeño, red pepper flakes, or a small amount of cayenne pepper.

For extra protein, I add chickpeas or another variety of cooked beans. I can also serve the succotash with grilled chicken, shrimp, or fish.

When I want additional vegetables, I add okra, yellow squash, green beans, or diced eggplant. I adjust my cooking order so firmer vegetables have enough time to become tender.

For a creamy variation, I add a small splash of cream near the end of cooking. I can also crumble feta or goat cheese over the finished dish for a tangy finish.

I sometimes replace basil and parsley with cilantro and add extra lime instead of lemon for a different fresh flavor.

Storage/Reheating

I let leftover Summer Succotash cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

To reheat it, I place the succotash in a skillet over medium-low heat and cook until warmed through. I add a small splash of water or broth if the vegetables seem dry.

I can also microwave individual portions in short intervals, stirring between intervals so everything heats evenly.

I enjoy leftover succotash cold or at room temperature as well, so reheating isn’t always necessary. When serving it cold, I often add another squeeze of lemon and a few fresh herbs to brighten the flavors.

FAQs

What is succotash?

Succotash is a vegetable dish traditionally centered around corn and lima beans or other shell beans. I build my summer version around those ingredients and add zucchini, tomatoes, peppers, onion, and herbs for extra color and flavor.

Can I use frozen vegetables for Summer Succotash?

Yes. I use frozen corn and lima beans when fresh ingredients aren’t available. I find them especially convenient because they reduce preparation time while still giving me a flavorful dish.

Can I make Summer Succotash ahead of time?

Yes. I can prepare it a day or two ahead and keep it refrigerated in an airtight container. Before serving, I either reheat it gently or serve it at room temperature with fresh herbs and another splash of lemon juice.

What can I serve with Summer Succotash?

I serve it alongside grilled chicken, steak, salmon, shrimp, burgers, or other summer dishes. I can also spoon it over rice, quinoa, or another grain when I want to turn it into a more substantial meal.

Can I make Summer Succotash vegan?

Yes. I use olive oil instead of butter and avoid dairy-based toppings. The corn, lima beans, vegetables, herbs, and lemon already give me plenty of flavor without needing animal-based ingredients.

Conclusion

Summer Succotash is a colorful vegetable dish I love making when corn and tomatoes are at their best. Sweet corn and creamy lima beans create the classic foundation, while zucchini, tomatoes, peppers, fresh herbs, and lemon make my version especially bright and summery.

Summer Succotash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Summer Succotash is a colorful skillet side dish filled with sweet corn, creamy lima beans, zucchini, tomatoes, bell pepper, and fresh herbs. A splash of lemon adds a bright finish that makes it perfect for summer meals, cookouts, and picnics.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Side Dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the vegetables by cutting the corn kernels from the cobs, dicing the zucchini and bell pepper, chopping the onion, halving the tomatoes, and mincing the garlic.
Heat the olive oil in a large skillet over medium heat. Add the optional butter for a richer flavor.
Add the onion and bell pepper and sauté for 4–5 minutes, or until they begin to soften.
Add the zucchini and corn. Cook for 6–8 minutes, stirring occasionally, until tender but still slightly crisp and the corn develops a little golden color.
Stir in the garlic and cook for about 30 seconds, or until fragrant.
Add the cooked lima beans and tomatoes. Gently stir and cook for another 3–4 minutes, just until the beans are hot and the tomatoes begin to soften.
Season with salt, black pepper, and optional smoked paprika or red pepper flakes.
Remove the skillet from the heat and stir in the fresh lemon juice, basil, and parsley.
Taste and adjust the seasoning as needed, then serve warm, at room temperature, or chilled.

Notes

Fresh sweet corn provides excellent flavor and texture, but frozen corn can be substituted without thawing first.
For a fully vegan version, omit the optional butter and cook the vegetables entirely in olive oil.
For smoky flavor, add smoked paprika or grill the corn before cutting the kernels from the cobs.
For extra heat, add diced jalapeño, red pepper flakes, or cayenne pepper.
Okra, yellow squash, green beans, or diced eggplant can be added for additional vegetables.
Chickpeas or other cooked beans can be added for extra plant-based protein.
For a creamy variation, add a splash of cream or garnish with crumbled feta or goat cheese.
Cilantro can replace the basil and parsley, and fresh lime juice can replace the lemon juice.
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet with a splash of water or broth, or enjoy the succotash chilled or at room temperature.

Nutrition

Serving Size: 1/6 of recipe
Calories: 230 kcal
Sugar: 8 g
Sodium: 420 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 8 g
Protein: 9 g
Cholesterol: 5 mg