Why You’ll Love This Recipe

I love Summer Succotash because it gives me plenty of fresh flavor and texture in every spoonful. Sweet corn and tomatoes balance the creamy lima beans, while zucchini and peppers add color and a tender-crisp bite.

I also appreciate how flexible this recipe is. I can use whatever summer vegetables I have available, serve it warm or at room temperature, and easily make it dairy-free or vegan. It’s a simple way for me to make the most of seasonal produce.

Ingredients

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

Fresh corn kernels
Cooked lima beans
Cherry or grape tomatoes, halved
Zucchini, diced
Red bell pepper, diced
Red onion, finely chopped
Garlic cloves, minced
Unsalted butter
Extra-virgin olive oil
Fresh basil, chopped
Fresh parsley, chopped
Fresh lemon juice
Salt
Freshly ground black pepper
Red pepper flakes, optional

Directions

I start by preparing all my vegetables. I cut the corn kernels from the cob, dice the zucchini and bell pepper, halve the tomatoes, and finely chop the onion and garlic.
I heat the olive oil and butter in a large skillet over medium heat.
I add the red onion and bell pepper and cook them for about 3–4 minutes, stirring occasionally, until they begin to soften.
I add the zucchini and continue cooking for another 3 minutes. I like keeping it slightly firm rather than cooking it until completely soft.
I stir in the garlic and cook for about 30 seconds, just until fragrant.
I add the fresh corn and cooked lima beans to the skillet. I cook everything together for about 4–5 minutes, stirring occasionally, until the corn is tender and the beans are heated through.
I add the tomatoes near the end of cooking. I cook them for only 1–2 minutes because I want them warmed and slightly softened without completely breaking down.
I season my succotash with salt, freshly ground black pepper, and red pepper flakes when I want a little heat.
I remove the skillet from the heat and stir in fresh lemon juice, basil, and parsley.
I taste and adjust the seasoning before serving the succotash warm or at room temperature.

Servings and Timing

I usually get about 6 side-dish servings from one batch of Summer Succotash.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes
Servings: 6

Variations

For a vegan Summer Succotash, I simply replace the butter with additional olive oil or a plant-based butter. I still get plenty of richness from the beans and fresh vegetables.

When I want a smoky flavor, I grill the corn before removing the kernels from the cob. I love how the lightly charred corn adds another layer of flavor to the dish.

For extra heat, I add diced jalapeño, fresh chili, or additional red pepper flakes. I can also finish the succotash with a drizzle of chili oil.

When lima beans aren’t available, I use edamame or another tender bean. The result isn’t completely traditional, but I still get a satisfying combination of beans and corn.

For a creamier variation, I stir in a small splash of heavy cream near the end of cooking. I can also add crumbled feta or goat cheese just before serving for a tangy finish.

Storage/Reheating

I let leftover Summer Succotash cool before transferring it to an airtight container. I keep 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 it for several minutes, stirring occasionally, until warmed through. I sometimes add a small splash of water or broth if the vegetables seem dry.

I can also reheat individual portions in the microwave, although I prefer using a skillet because it helps the vegetables maintain a better texture.

I don’t usually freeze Summer Succotash because tomatoes and zucchini can become softer after thawing. When I do freeze it, I prefer leaving out the tomatoes and fresh herbs and adding those after reheating.

FAQs

What is succotash made of?

I consider corn and lima beans the essential ingredients in a classic succotash. For my summer version, I add tomatoes, zucchini, bell pepper, onion, garlic, and fresh herbs to make the dish even more colorful and flavorful.

Can I use frozen corn and lima beans?

Yes. When fresh ingredients aren’t available, I use frozen corn and lima beans. I thaw or cook them according to their package directions and drain away any excess moisture before adding them to my skillet.

Can I make Summer Succotash ahead of time?

Yes. I can prepare it a day ahead and refrigerate it in an airtight container. Before serving, I either gently reheat it or let it come closer to room temperature, then add a little fresh basil and lemon juice to brighten the flavors.

Is Summer Succotash served hot or cold?

I usually serve it warm or at room temperature. I can also enjoy leftovers chilled, especially during hot weather, although I prefer letting them sit outside the refrigerator briefly so the flavors are more noticeable.

What can I serve with Summer Succotash?

I like serving Summer Succotash alongside grilled chicken, fish, shrimp, burgers, or sandwiches. I can also spoon it over rice or quinoa for a simple vegetarian meal or serve it with crusty bread and a fresh green salad.

Conclusion

Summer Succotash is an easy way for me to celebrate fresh seasonal vegetables in one colorful side dish. Sweet corn, creamy lima beans, juicy tomatoes, zucchini, peppers, and fresh herbs give me a combination that’s light enough for summer but still satisfying.

Summer Succotash Recipe

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A colorful summer side dish made with sweet corn, creamy lima beans, juicy tomatoes, zucchini, peppers, and fresh herbs. Lemon, garlic, butter, and olive oil bring the seasonal vegetables together with bright, fresh flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Side Dish
Method: Sautéing
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the vegetables by cutting the corn kernels from the cob, dicing the zucchini and bell pepper, halving the tomatoes, and finely chopping the onion and garlic.
Heat the olive oil and butter in a large skillet over medium heat.
Add the red onion and bell pepper and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Add the zucchini and cook for another 3 minutes, keeping it slightly firm for a tender-crisp texture.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the fresh corn and cooked lima beans. Cook for 4–5 minutes, stirring occasionally, until the corn is tender and the beans are heated through.
Add the tomatoes and cook for 1–2 minutes, until warmed and slightly softened without completely breaking down.
Season with salt, freshly ground black pepper, and optional 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. Serve warm or at room temperature.

Notes

For a vegan version, replace the butter with additional olive oil or plant-based butter.
For smoky flavor, grill the corn before removing the kernels from the cob.
For additional heat, add diced jalapeño, fresh chili, extra red pepper flakes, or chili oil.
Edamame or another tender bean can replace the lima beans if needed.
For a creamier variation, add a small splash of heavy cream near the end of cooking.
Crumbled feta or goat cheese can be added before serving for a tangy finish.
Frozen corn and lima beans can be used. Prepare according to package directions and drain excess moisture before adding them to the skillet.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if needed. For freezing, omit the tomatoes and fresh herbs and add them after reheating for better texture.

Nutrition

Serving Size: 1 serving
Calories: 190 kcal
Sugar: 7 g
Sodium: 260 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 6 g
Protein: 6 g
Cholesterol: 10 mg