Print

Summer Succotash Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Heat the olive oil and butter in a large skillet over medium heat.
  3. Add the red onion and bell pepper and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
  4. Add the zucchini and cook for another 3 minutes, keeping it slightly firm for a tender-crisp texture.
  5. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  6. 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.
  7. Add the tomatoes and cook for 1–2 minutes, until warmed and slightly softened without completely breaking down.
  8. Season with salt, freshly ground black pepper, and optional red pepper flakes.
  9. Remove the skillet from the heat and stir in the fresh lemon juice, basil, and parsley.
  10. 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

Find it online: https://thefamilycooking.com/summer-succotash-recipe/