SUCCOTASH RECIPE

For a delicious veggie side dish that pairs wonderfully with nearly any entrée, try our succotash recipe made with corn, lima beans, red bell peppers and a medley of seasonings. Although succotash has Native American roots dating back to the 1600s, the sweet side dish... For a delicious veggie side dish that pairs wonderfully with nearly any entrée, try our succotash recipe made with corn, lima beans, red bell peppers and a medley of seasonings. Although succotash has Native American roots dating back to the 1600s, the sweet side dish has been loved and savored throughout modern cuisine, most often associated with Southern cooking today. Our version comes together in a snap using frozen corn and frozen lima beans, all while maintaining the recipe’s classic elements like the richness of butter and sweetness of chopped onion. Vegetable succotash is a great way to lend a colorful dose of veggies to any feast, from weeknight meals with the family to Thanksgiving dinner with friends. While this bright side dish is perfect for the summer months, it can be enjoyed year-round to liven up any spread. Serve it alongside pepper steak or lemon pepper chicken for a hearty meal, or with Old Bay crab cakes for a complete Southern dinner the whole family is sure to love. Be sure to explore other tasty side dishes from our collection, including garlic and herb roasted potatoes, grilled mushroom bundles, and brown sugar carrots. Photo credit: Joanne Bruno from Eats Well with Others. Read More Read Less
Chef-Rachel-Menon

Chef Rachel

 

We added McCormick Paprika, Garlic Salt and Thyme to this salad to bring out the sweetness of the corn and lima beans. Make it your own and add cherry tomatoes or sliced okra. 

5m
PREP TIME
15m
COOK TIME
140
CALORIES
9
INGREDIENTS

TIPS AND TRICKS

For a creamier Succotash, add 1/2 cup heavy cream with the corn.

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(per Serving)

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