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Summer Succotash

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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.

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

Instructions

  1. 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.
  2. Heat the olive oil in a large skillet over medium heat. Add the optional butter for a richer flavor.
  3. Add the onion and bell pepper and sauté for 4–5 minutes, or until they begin to soften.
  4. 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.
  5. Stir in the garlic and cook for about 30 seconds, or until fragrant.
  6. 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.
  7. Season with salt, black pepper, and optional smoked paprika or red pepper flakes.
  8. Remove the skillet from the heat and stir in the fresh lemon juice, basil, and parsley.
  9. 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

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