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This Corn and Lima Bean Succotash is a traditional Southern American side dish that showcases sweet corn, lima beans, and a variety of colorful vegetables, all sautéed to perfection. This dish is not only fresh and nutritious but also serves as a delightful complement to summer meals, thanks to its vibrant flavors and seasonings.
Why You’ll 🫶🏻 this Dish
If you want to add a splash of color and heartiness to your summer meals, consider making Succotash: a delightful side dish featuring corn and lima beans. This cherished American recipe blends sweet corn with tender lima beans, all sautéed with simple seasonings to create a fresh, vibrant mix that truly embodies the essence of summer. It’s simple to prepare, full of natural sweetness, and complements nearly any grilled dish or picnic fare, making it a must-have for gatherings with friends and family.
I am a lover of all varieties of Lima beans, but you’ll note that I use Fordhook Lima beans in this recipe. These are the largest of the Lima bean family. They are the meatiest of the Lima bean varieties and have a superior texture and buttery taste. I have had success with growing them in my garden. Unfortunately, they are hard to find at local farmstands. But my local market does carry a quality frozen brand.
I know not everyone is a fan of Lima beans, but with this recipe, I bet you can trick your kids (and possibly yourself) with the sweetness of the corn. Before they know it, they’ll have eaten red pepper and maybe even *gasp* a Lima bean!
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Corn and Lima Bean Succotash
Ingredients
- 1 (14 ounce) package frozen Fordhook lima beans, thawed
- 1 ½ cups chicken broth
- 1 tablespoon neutral oil, like Safflower oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, finely diced
- 2 medium cloves garlic, finely minced
- 4 large ears yellow corn, husked, and kernels cut from the cobs (about 2 cups)
- 1 red bell pepper, stemmed, seeded, and cut into a ¼-inch dice
- 2 tablespoons chopped fresh flat leaf parsley
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon freshly squeezed lemon juice
- kosher salt and freshly ground black pepper to taste
- Cayenne pepper or Tabasco to taste
Instructions
- In a medium saucepan, combine the beans and chicken broth. Bring to a boil and cook for 3 minutes. Reduce the heat to a simmer and cook, covered, for 15-20 minutes.
- Meanwhile in a large saucepan, heat the canola oil over medium-high heat. Add 2 tablespoons of the butter. Once the foaming subsides, add the onion and sauté until translucent, about 5-7 minutes. Add the garlic and sauté for 1 minute. Add the corn and the red pepper and sauté until the corn is light golden in spots and tender. Using a slotted spoon, remove the lima beans from the chicken broth and add to the corn mixture. Add ⅓ cup of the chicken broth to the vegetables, stir to combine, and cook until heated through. Remove from the heat and stir in the parsley, thyme, lemon juice, and remaining 1 tablespoon of butter. Season to taste with salt and freshly ground black pepper. Stir in cayenne pepper or Tabasco if using or let each diner add as desired. Serve immediately. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You know you are good when you make Succotash
amazing! 🙂
this looks amazing, I love dishes that let you take odds and ends and throw em together to make something fun!
-Shanny B