This succotash recipe is a combination of bacon, corn, tomatoes and lima beans, all cooked together to make a colorful and delicious side dish. Succotash pairs perfectly with grilled meats and seafood, and can even be served as a lighter main course option.
You can never go wrong with a colorful assortment of veggies, especially when you add bacon to the mix. This succotash is a celebration of summer produce, and it takes just minutes to put together!
Why do they call it succotash?
This dish originates from a Native American recipe of corn and beans. It gets its name from an English spelling of a Native American word that refers to a cooked pot of corn. The dish has gone through many changes over the years, but always includes some type of corn and beans, along with other vegetables. It also often contains a pork product such as bacon.
How do you make succotash?
Start by cooking diced bacon in a pan until it’s crispy. Remove the bacon from the pan, then reserve it for later use. Add onion to the pan, then cook until softened. Stir in diced green beans, corn and lima beans, then cook for a few more minutes. The final step is to add in cherry tomatoes and the reserved bacon. Sprinkle fresh herbs over the top, then serve and enjoy.
Tips for the perfect side dish
- I recommend using frozen lima beans for this recipe as they’re readily available and inexpensive. Cook the frozen beans according to package directions before proceeding with the recipe.
- This recipe works with fresh, frozen and canned corn kernels. That being said, I think this dish tastes best with fresh corn.
- Succotash will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as the tomatoes will be watery and have an less appealing texture when thawed.
- If you’d like to make this dish vegetarian, omit the bacon and use a tablespoon of olive oil to cook the onions.
- You can blanch your green beans before adding them into the dish if you want them to stay bright green.
What do you eat with succotash?
This side dish is a great accompaniment to many different main course options. I often serve succotash during the summer months, so I pair it with grilled chicken or marinated steak. Baked salmon or shrimp kabobs also go well with succotash. You can even turn this recipe into a main course option by increasing the amount of bacon, then serving it over a grain such as steamed rice.
While this dish is fabulous as-is, you can absolutely add other ingredients to customize it to your tastes.
- Vegetables: Stir in other veggies such as zucchini or sliced okra.
- Herbs: Feel free to use any herbs you have on hand. I typically add parsley and chives, but basil and dill are also great choices.
- Beans: No lima beans on hand? Try using frozen edamame or a can of white beans instead.
Once you try this dish, you’ll find it yourself making it all summer long! It’s the perfect blend of flavors and textures and this one always receives rave reviews.
More side dishes you’ll enjoy
- 6 slices bacon chopped
- 1/2 cup onion diced
- 1 1/2 teaspoons garlic minced
- 16 ounce bag frozen lima beans cooked according to package directions
- 2 cups corn kernels
- 1 cup green beans cut into 1 inch pieces
- 2 tablespoons butter
- 2 cups cherry or grape tomatoes halved
- salt and pepper to taste
- 3 tablespoons fresh herbs such as parsley, chives, dill or basil
- Place the bacon in a pan over medium high heat. Cook the bacon for 5-6 minutes or until browned and crispy.
- Remove the bacon from the pan. Leave 1 tablespoon of bacon grease in the pan and discard the rest.
- Add the onion and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the lima beans, corn, green beans and butter to the pan. Cook for 5-6 minutes or until green beans are tender.
- Remove the pan from the heat. Stir in the cherry tomatoes. Season the vegetables with salt and pepper to taste.
- Sprinkle the reserved bacon and herbs over the succotash, then serve.