Succotash with Lima Beans Corn (Printable)

Tender lima beans and sweet corn blend with fresh vegetables in a vibrant, easy-to-make dish.

# What You Need:

→ Vegetables

01 - 1 ½ cups fresh or frozen lima beans
02 - 2 cups fresh or frozen corn kernels
03 - 1 small red bell pepper, diced
04 - 1 small zucchini, diced
05 - ½ small red onion, finely chopped
06 - 2 cloves garlic, minced

→ Fats & Seasoning

07 - 2 tbsp unsalted butter
08 - 1 tbsp olive oil
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp smoked paprika (optional)

→ Fresh Herbs

12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh basil (optional)

# Steps:

01 - If using fresh lima beans, blanch them in boiling salted water for 2–3 minutes until just tender. Drain and set aside.
02 - In a large skillet, heat butter and olive oil over medium heat until melted.
03 - Add red onion and garlic; sauté for 2 minutes until softened.
04 - Stir in red bell pepper and zucchini. Cook for 3–4 minutes, stirring occasionally.
05 - Add lima beans and corn. Season with salt, pepper, and smoked paprika.
06 - Cook, stirring gently, for 6–8 minutes until vegetables are tender but still crisp.
07 - Remove from heat. Stir in chopped parsley and basil, adjusting seasoning if needed.
08 - Serve warm as a side or vegetarian main.

# Expert Advice:

01 -
  • It turns ordinary frozen vegetables into something extraordinary with just a few fresh additions
  • The smoky paprika and sweet corn create flavor layers that make people ask for seconds
02 -
  • Overcooking turns succotash into mush, so watch for that moment when vegetables are tender-crisp
  • The smoked paprika is what transforms this from plain vegetables to something memorable
03 -
  • If using frozen vegetables, don't thaw them first—they'll release too much water and get mushy
  • A knob of extra butter at the end makes everything taste restaurant-quality

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