Succotash with Lima Beans Corn

The first time I encountered succotash was at a tiny roadside stand in rural Georgia, where an elderly woman insisted I try her 'summer in a bowl.' She winked and told me the secret was letting the corn and lima beans get friendly in the butter, not rushing them. That single spoonful changed everything I thought about humble vegetables.

Last summer, I made a huge batch for my daughter's birthday barbecue. My brother-in-law, who typically survives on steak and potatoes, went back for thirds and finally admitted vegetables didn't have to be punishment food. The colors alone—bright yellow corn, emerald parsley, crimson peppers—make the whole table feel more alive.

Ingredients

• Lima beans: Fresh lima beans have a buttery creaminess that frozen ones can't quite match, but frozen work perfectly fine in a pinch
• Corn kernels: Fresh corn cut from the cob releases sweet milky liquid that helps create a natural sauce
• Red bell pepper: This adds crucial sweetness and a pop of color that makes the dish photograph beautifully
• Zucchini: The buttery texture soaks up all the seasoned flavors while adding body
• Red onion: Finely chopped, it mellows into sweetness rather than staying sharp
• Butter and olive oil combo: Butter brings richness while olive oil prevents burning at higher temperatures
• Smoked paprika: This subtle smokiness makes people wonder what your secret ingredient is
• Fresh herbs: Parsley adds brightness while basil contributes a sweet, peppery finish

Instructions

Prep your lima beans:

If using fresh beans, drop them into boiling salted water for 2 to 3 minutes until they're just tender. Frozen ones can go straight into the skillet later.

Heat your fats:

Melt the butter with olive oil in a large skillet over medium heat. The butter should foam slightly as it melts.

Build your aromatic base:

Add the red onion and garlic, letting them soften for about 2 minutes. You want them translucent and fragrant, not browned.

Add the harder vegetables:

Stir in the red bell pepper and zucchini. Let them cook for 3 to 4 minutes, stirring occasionally until they start to glisten.

Bring in the stars:

Add the lima beans and corn to the skillet. Sprinkle with salt, pepper, and smoked paprika, tossing everything together.

Let them get acquainted:

Cook for 6 to 8 minutes, stirring gently now and then. The vegetables should be tender but still have some bite to them.

Finish with fresh herbs:

Remove from heat and stir in the chopped parsley and basil. Taste and adjust the seasoning before serving.

Save

Now this dish appears on my table at least twice during corn season. It's become the thing I bring to friends who need a little comfort—the colors and warmth somehow say 'everything will be okay' better than words ever could.

Making It Your Own

Sometimes I'll add okra in late summer when it's everywhere at the farmers market. The slimy texture that puts people off actually helps bind everything together beautifully.

Serving Suggestions

This works alongside grilled chicken, roasted salmon, or straight from the skillet as a light dinner. My grandmother would serve it over fluffy white rice to stretch it further.

Make-Ahead Wisdom

Succotash actually tastes better after sitting in the refrigerator for a day. The flavors meld together and deepen in ways you can't achieve when it's freshly made.

• Cook everything a day ahead and reheat gently with a splash of water
• Add the fresh herbs right before serving so they stay bright
• It freezes beautifully for up to three months

Save

There's something deeply satisfying about transforming the simplest ingredients into a dish that makes people lean in and ask, 'What's in this?'

Questions & Answers

→ Can I use canned lima beans instead of fresh or frozen?

Yes, canned lima beans can be used but should be rinsed and drained well. Add them towards the end of cooking to avoid over-softening.

→ Is smoked paprika necessary in this dish?

Smoked paprika adds a subtle smoky depth but is optional. You can omit it or substitute with regular paprika for a milder flavor.

→ What can I substitute for zucchini if unavailable?

Yellow squash is a great substitute that offers a similar texture and mild flavor, maintaining the dish's freshness.

→ How do I keep the vegetables tender-crisp?

Cook the vegetables over medium heat without overcrowding the pan, stirring gently and monitoring cooking time closely to preserve texture.

→ Can this dish be made vegan?

Yes, substitute the butter with vegan margarine or use olive oil exclusively to keep it dairy-free without sacrificing richness.

→ What dishes pair well with this succotash?

This lively vegetable medley complements grilled meats, rice, quinoa, or can even stand alone as a hearty vegetarian option.