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Easy Succotash

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Calories: 145
easy homemade succotash in a serving bowl with a spoon made with corn, lima beans, tomatoes, green onions, cilantro and basil Photography by Gayle McLeod

This vegetarian-version of the traditional dish is one that can’t be overlooked. Our succotash recipe is the ideal healthy side dish for virtually any meal with a rich history to back it up.

Our Easy Recipe for Classic Succotash Has Arrived!

Have you been on the hunt for the perfect side dish that’s not too heavy and filled with plenty of nutrients? Look no further! Our take on the traditional succotash recipe is a great way to fill your plate with vegetables, and a perfect pairing for any main course. This iconic recipe has a deep history behind it (which we love), and we know that it is one you’ll be making no matter the season.

lima beans and corn in a skillet with olive oil for homemade succotash

Why Is It Called Succotash?

Succotash is traditionally a combination of corn, lima beans, and a mix of vegetables such as carrots or squash. Although this dish is one that is usually associated with Southern cooking, its name is derived from the Narragansett people of New England and the native word “msickquatash” which describes this recipe’s ingredients collected from harvest. The dish was inspired by the “three sisters” method of farming, where corn, squash, and beans are grown together for optimal nutritional value in soil and your diet.

While succotash recipes may vary as each cook has their version, to make sure it’s authentically succotash, corn and lima beans must be present. What makes this dish so great is that it is made with budget friendly ingredients and is also very easy to make. Because of this, succotash was very popular during The Great Depression and was sometimes repurposed into a pot pie-like meal for a more filling option.

lime juice being poured on corn, lima beans, tomatoes, green onions, cilantro & basil for homemade succotash

What's In Succotash?

Our recipe for succotash is unique because it is vegetarian-friendly! This dish is one that highlights so many different vegetables and fresh produce, which is why it is such a great addition to any meal. Our succotash ingredients include:

  • Lima beans: We use frozen, green lima beans in this recipe. Frozen vegetables are not only easy (since they are already precooked), but studies show they are just as nutritious and fresh as their counterparts.

  • Corn: Because corn is one of the two main ingredients in succotash, you need a good amount of it for this. We suggest fresh corn off the cob, so grill it, boil it, microwave it—whatever your style of cooking is for corn, go for it!

  • Vegetables: Cherry tomatoes are a perfect, juicy addition along with green onions for a subtle oniony bite.

  • Herbs: Cilantro and basil finish off this recipe for succotash: cilantro for that fresh, citrusy taste and basil to balance out everything with a savory touch.

To really meld everything together, top off your succotash with lime juice, salt and pepper to bring all of the flavors home. Make our succotash recipe your own, by swapping out the tomato for red peppers, add bacon for a smoky kick, or try various herbs such as parsley or chives. You can simply utilize whatever is in season, in company with corn and lima beans, to create a flavorful, seasonal side.

a bowl of easy succotash made with corn, lima beans, tomatoes, green onions, cilantro, basil, lime juice salt & pepper

Let’s Talk About How to Make Succotash

This is one of those recipes that could not be easier. That’s why it instantly becomes a fan favorite (along with the flavors, too, of course). The only cooking you need to do is with the corn, lima beans, tomatoes, and the white part of the green onion to help achieve the perfect texture and develop flavor. After that, simply mix the green parts of the onion, cilantro, basil, lime juice, salt and pepper together in a bowl and let those flavors marinate together while you cook up the rest of your meal!

Succotash can be made in advance, and can be stored in the refrigerator for up to 3 days. To bring your stored succotash recipe back to life, warm the entire dish back up in a skillet over low heat, stirring occasionally until the reserved juices dissipate or just serve it up cold! It’s truly delicious any way. Although it can be stored in the fridge, succotash is not an ideal dish to freeze—the vegetables tend to get mushy and don’t take to reheating well.

a bowl of easy succotash made with corn, lima beans, tomatoes, green onions, cilantro, basil, lime juice salt & pepper

Tools You’ll Need

What Do You Eat Succotash With? We’ve Got It Covered!

If you haven’t yet checked out our recipe for Grilled Chicken Thighs with Succotash, we highly recommend starting there for a quick and delicious meal. We also have so many other great main course options that would be amazing paired with this easy succotash recipe!

a bowl of easy succotash made with corn, lima beans, tomatoes, green onions, cilantro, basil, lime juice salt & pepper

There Is No Suffering In This Succotash!

Whether you make this recipe exactly as is or you choose to add your own flair to it, we want to see how you make our succotash your own! Share your creation and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Easy Succotash

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Calories: 145

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 10 ounces frozen green lima beans about 2 cups, rinsed under cold water until thawed
  • 3 ½ - 4 cups fresh corn kernel from 4 corn cobs
  • 1 pint cherry tomatoes, halved
  • 1 bunch green onions, thinly sliced, light and dark parts divided, about 8 total
  • ½ cup fresh cilantro leaves
  • ½ cup fresh basil leaves, roughly chopped
  • 4 tablespoons lime juice, from 3 limes
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method

  1. In a large skillet over medium-high heat, add olive oil, until glistening. Add in the lima beans, corn, tomatoes and light parts of the green onion. Cook until corn is deep golden yellow, tomatoes and onions have softened, about 5-6 minutes.

  2. Transfer to a large bowl before adding in the dark green parts of the onion, cilantro, basil and lime juice. Season with salt and pepper to taste and toss until combined.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 145
  • Protein 4 g
  • Carbohydrates 27 g
  • Total Fat 6 g
  • Dietary Fiber 6 g
  • Cholesterol 9 mg
  • sodium 29 mg
  • Total Sugars 10 g

Easy Succotash

Questions & Reviews

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  • Jenn

    This side dish was a breeze to throw together and it can go with so many different things. I'm so happy to have this versatile quick side dish in my pocket.

    Thanks Jenn, we are so glad you loved it!