Buttery lima beans and corn with summer vegetables
Classic Succotash
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 cups
Difficulty
Easy
Cost
Budget
$
Classic Succotash
Buttery lima beans and corn with summer vegetables
★4.2(5)
A vibrant summer side of tender lima beans, sweet corn, and cherry tomatoes sautéed in butter with fresh herbs. One of America's oldest dishes.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Succotash is a Native American dish that has been a staple of American cooking for centuries. Simple, seasonal, and satisfying—just butter, beans, corn, and whatever the garden offers.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 cups lima beans (frozen or fresh)
- 1.5 cups fresh corn kernels
- 1 cup cherry tomatoes, halved
- 3 tbsp butter
- 2 slices bacon, diced (optional)
- Fresh basil or parsley, chopped
Instructions
- 1
If using bacon, cook in a skillet until crispy. Remove and set aside, keeping 1 tbsp drippings.
- 2
Add butter to the skillet and sauté lima beans over medium heat for 5 minutes.
- 3
Add corn kernels and cook 3 more minutes until bright and just tender.
- 4
Toss in cherry tomatoes, season with salt and pepper, and cook 2 minutes until tomatoes soften.
- 5
Finish with fresh herbs and crumbled bacon. Serve warm as a side dish.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Lima beansEdamame or butter beans
Both have a similar creamy texture
Cherry tomatoesDiced bell peppers or zucchini
Any summer vegetable works beautifully
Tips & Storage
Pro Tips
Use fresh corn cut from the cob in summer for the best flavor and texture.
A splash of cream stirred in at the end makes a richer, more indulgent version.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a skillet with a small pat of butter over medium heat.
Nutrition Facts
Per serving (15mg) · 4 servings
Calories190
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein6g
Carbohydrates10g
Fat22g
Fiber240mg
Sugar4g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use other beans?
- Edamame or fava beans work as substitutes for lima beans.
- Is succotash served hot or cold?
- Traditionally served warm, but it also works as a cold salad in summer.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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