succotash

Succotash is a side dish with Native American roots. This lively succotash recipe features corn and lima beans (fresh or frozen), peppers, basil and butter. It's best enjoyed soon after cooking. Recipe yields 6 side servings.

Vegetarian Succotash

olive oil

fresh corn, shucked (or about 3 cups frozen corn, thawed)

fine salt, divided

red onion, chopped

poblano pepper, chopped

red bell pepper, chopped

garlic, pressed

black pepper,

cayenne (for even more spice)

¼ cup chopped fresh basil, divided

green onion

Flaky sea salt

In a large skillet over medium-high heat, warm the olive oil until it&#8217;s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it&#8217;s hot).

Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño (if using) and the remaining 1/2 teaspoon salt. Stir to combine, scraping up any browned bits on the bottom of the pan as best you can. Cook, stirring often, until the onion is tender and turning translucent, about 5 to 8 minutes.

Add the garlic to the pan, stir to combine, and cook until fragrant, about 30 seconds. Add the lima beans and cook until they&#8217;re warmed through, about 2 minutes.

Add the butter to the skillet and stir until it&#8217;s mostly melted. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper. Add a tiny pinch of cayenne pepper if you&#8217;d like it to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.

Transfer the succotash to a serving plate, if desired. Top with the remaining basil and all of the green onion. Add a few more pats of butter and sprinkle it lightly with some flaky salt or kosher salt. Serve soon. This dish is best enjoyed within a couple of hours after making, but it will keep well in the refrigerator, covered, for up to 4 days.

I have made a recipe nearly identical to this and it's really great! I happen to like lima beans a lot (especially baby lima beans), but there are quite a few people who don't - my girlfriend, for one. Instead of frozen lima beans, I swap in frozen shelled edamame.

Thanks Kate, oddly I never really knew what succotash was! Now I’d like to make it.

Oh my goodness!  CSA had fresh corn so made this tonight. Delicious!!

Oh my goodness!  CSA had fresh corn so made this tonight. Delicious!!
This recipe is a keeper.

I never heard of this before, but it was delicious!! I didn't have Lima beans, so I threw in pinto beans instead. I'm sure it's even better with the original beans.

I love that your recipes are so unique but still easy to make.

Great recipe, thank you for posting this! Delicious and easy. I used frozen corn and lima beans. I was worried it wouldn't have enough flavor, but all the natural veggie flavors were on display - plus, butter makes everything better. Good work!

Just made the veganised version of this alongside a Beyond Meat burger. Have never ever tried Succotash before but this is a taste sensation. Will definitely be making this again.

What else would you serve this along side?

Oh. My. Gosh. I was literally searching for a healthier version of our Thanksgiving "creamy corn with jalapeno" recipe and THIS IS IT. I love trying your recipes because they are always so well thought out and delicious. Thank you!

Succotash is a dish of lima beans and other vegetables sautéed together with butter and fresh herbs. The cuisine of Equatorial Guinea is one that is ...lic

National Dish of Equatorial Guinea – Succotash

lima beans

½ A small yellow onion

onion

Clove garlic

thyme

Slices bacon

Halved cherry tomatoes

corn kernels

tbsp. Red wine vinegar

½ tbsps. Fresh dill weed (chopped)

½ tbsps. Chives (chopped)

tbsps. Unsalted butter

Water

Salt and Pepper

This classic Succotash recipe is a great way to infuse vegetables into any meal! It's a healthy side dish with a long history.

Easy Succotash

white onion,

corn (or fresh corn cut off the cob)

red pepper, finely diced

cherry tomatoes, halved

garlic powder

smoked paprika

sage

kosher salt,

black pepper

salted butter (or olive oil)

parsley,

Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.

Add the corn, beans, red pepper, tomatoes, garlic powder,  smoked paprika, dried sage, salt, and the fresh ground black pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.

Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted. Taste and add the additional salt if desired. Serve warm.

This Avocado and Black-Eyed Pea Succotash recipe is a fun spin on a popular southern recipe and features ripe, Fresh California Avocados tossed with black-eyed peas, bell pepper, corn and onion in a sweet and tangy vinaigrette.

Avocado and Black-Eyed Pea Succotash

butter

red onion (diced)

red bell pepper

black-eyed peas (drained and rinsed)

garlic (minced)

parsley leaves (chopped)

white balsamic vinegar (or apple cider vinegar)

white sugar

sea salt and cracked black pepper (to taste)

cayenne (optional)

ripe, fresh California Avocados (peeled, pits removed and cubed)

Heat butter in a large skillet over medium-high heat. Add corn, red onion and bell pepper and cook for 2-3 minutes until onion and bell pepper start to soften. Transfer corn mixture to a large bowl and allow it to cool a bit.

Add black-eyed peas. garlic, parsley, vinegar, sugar, salt and pepper and cayenne to the bowl with the corn mixture. Gently toss everything to combine.

Add avocado and use a rubber spatula to gently toss avocado with other ingredients. Add more salt and pepper to taste. Transfer succotash to a large serving bowl, top with more parsley if desired and serve immediately.

sweet corn (shucked and kernels removed from cob)

½ medium red onion (diced)

Harvest Succotash is abundant with fresh summer veggies &amp; simple, clean flavors.  A delicious healthy side dish to pair with your choice of protein for a healthy delicious meal. Vegan and Gluten-free.

Harvest Succotash

butter oil

yellow onion, diced

garlic cloves, rough chopped

coriander

sea salt (adjust to taste- start with less if you know you prefer less salt)

cracked pepper

zucchini, diced

green beans, sliced 1/4″ inch pieces

okra, sliced (fresh

corn,

basil

cherry tomatoes

basil leaves

tablespoon apple cider vinegar or lemon juice

Add butter or oil, onion, and garlic to the pan and sauté for about 5 minutes.  Add smoked paprika, coriander, pepper and saute another minute.

Add zucchini, green beans, okra, and butter beans, plus dried basil and thyme.  Sauté 5 minutes over medium heat.  Stir in fresh corn for another 4 minutes or until tender crisp.

Add vinegar, adjust salt and pepper.  Add tomatoes and basil.  Serve.

This is really good, so delicious and flavourful! Made it with two additions, bell peppers as suggested and some vegan cheese crumbles https://violifefoods.com/. Will make again with squash. Thank you!

Barbecue sauce-coated chicken pairs perfectly with a light and healthy corn, edamame, onion, and pepper medley.

BBQ Drumsticks with Edamame Succotash

chicken drumsticks (2 1/2 lbs. total)

barbecue rub

Kosher salt and black pepper

canola oil

c. barbecue sauce

c. frozen corn kernels

c. cooked shelled edamame

chicken stock

chives

Cornbread,

 Season drumsticks with barbecue rub, and kosher salt and black pepper. Cook, partially covered, in canola oil in a large skillet over medium-high heat, turning occasionally, until cooked through, 14 to 16 minutes. Reduce heat to low and brush with barbecue sauce. Cook, turning, until evenly coated, 1 to 2 minutes. 

Meanwhile, cook onion and red bell pepper in butter in a large skillet over medium heat until tender, 2 to 4 minutes. Add frozen corn kernels, edamame, and chicken stock. Cook until tender, 4 to 6 minutes. Stir in fresh chives. Season with kosher salt and black pepper. Serve with cornbread.

Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.

Succotash

lima beans (1.69)

ounces. bag frozen sweet corn (1.25)

chicken broth* (0.13)

thyme (0.05)

tsp black pepper (0.02)

tomato (1.29)

Tbsp chopped parsley (0.10)

Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.

Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.

While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.

Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.

Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!

Southwest Shrimp and Succotash made with fresh corn and black beans is a fresh, healthy, and easy dinner with a TexMex twist.

Southwest Shrimp and Succotash

shrimp

corn

low-sodium black beans

red bell pepper (diced)

jalapeño pepper

grape tomatoes (halved)

water

basil leaves (chopped)

lime (juiced)

chili powder

oregano

cumin

salt

In a small bowl, combine all rub ingredients. Peel and devein shrimp and pat dry with paper towels. sprinkle rub on all sides of the shrimp and set aside.

Heat olive oil a large skillet over medium heat. Add the corn, onion, and bell pepper and cook for 5-10 minutes, stirring frequently, until vegetables are beginning to get soft. 

Add the garlic, jalapeño pepper, and black beans, cooking and stirring until fragrant, about a minute.

Push veggies to one side of the pan and add the shrimp to the other side. Cook and stir until shrimp are pink, about 5 minutes.

Add grape tomatoes, fresh basil and water and cook another minute. Squeeze lime juice over all, stir, and serve with more fresh basil and lime wedges, if desired.

Celebrate summer with this tasty succotash recipe with grilled corn, lima beans, and tempeh bacon. One bite of succotash, and you&#39;ll be hooked.

Succotash Recipe

lima beans, cooked

tempeh bacon, cut into bite-sized pieces

red onions, diced

grape tomatoes,

baby bell peppers,

tofu feta cheese, crumbled

onion powder

paprika

recipe avocado ranch dressing

Boston lettuce (optional) (torn

Preheat the grill to 400 degrees.

Remove the husks from the ears of corn.

Place the corn directy on the grill grates and close the cover.

Rotate the corn every 5 minutes for 15-20 minutes.

Remove the corn from the grill and allow it to cool before cutting the corn from the cobs.

Using a sharp knife, cut the kernels off the corn cobs and set aside.

If using canned corn, draina nd rinse.

If using frozen corn, cook according to the package instructions, drain and allow to cool.

Grilled Corn

Cook the tempeh bacon according to the instructions, allow to cool,and cut into bite-sized pieces.

Prepare the tofu feta cheese, according to the instructions, allow to cool, and crumble.

Cook the lima beans according to the package instruction. Or, if using canned beans, rinse and drain.

Other Cooked Ingredients

Chop the lettuce and place on the base of a platter.

Scatter the corn, lima beans, tempeh bacon, and assorted vegetables on the lettuce bed.

Sprinkle with garlic powder, onion powder and paprika.

Top with feta cheese.

Serve with avocado ranch or dressing of choice.

Preparing the Salad

Fresh, Incredibly Easy, And Absolutely Delicious&amp;nbsp;This Honey Mustard Pan Seared Trout recipe is perfect for summer entertaining! Whether you are out on the patio enjoying the sunshine, or gathered around the dinner table keeping out of the summer heat, this meal is a crowd pleaser and is sure to delight no matter the setting.Why We Love ItWe all want things to be easy in the kitchen. Well, there’s a time and place for complicated, but when you are entertaining guests, that’s the last thing you want. This Honey Mustard Pan Seared Trout recipe is exactly what you need for your next get together. The ease of the trout combined with the summer succotash make you look like the super entertainer that you are!Why Rainbow Trout?Rainbow trout is a beautifully, mild delicate fish. Sizzlefish rainbow trout is raised on an old-fashioned family farm, in a pristine setting high in the Colombian Andes. Rainbow Trout is known to be deliciously tender and flakey with a light texture that is perfectly savory.What To Make With ItThe tender flakey fillets pair incredibly well with this vibrant summer succotash. The combination of sweet and savory flavors perfectly compliment the deliciously light texture of the rainbow trout fillets. Add the crisp tender vegetables from the summer succotash in this dish and you are sure to have a pallet pleaser.How Long Will It Take?While the prep time for this recipe is fairly quick at 15 minutes, you will need to set aside a bit more time to cook everything. Though 45 minutes may seem like a long time, we promise that waiting just a little longer to take a bite of this delicious meal will make it all worth while.

Pan Seared Trout &amp; Summer Succotash

Rainbow Trout Fillets

Salt

Pepper

TBSP Olive Oil

TBSP Butter

TBSP Honey

TBSP Course Ground Mustard

Fresh Parsley

1-12 oz Frozen Lima Beans

Shallot, diced

Garlic Cloves, minced

Red Pepper, diced

Cherry Tomatoes, halved

¼ tsp black pepper

Pat the trout fillets dry.

Season the fillets with season salt and pepper.

Heat the oil in a non-stick skillet over medium heat.

Place the seasoned trout filets, skin side down, in the heated oil and cook for 2 minutes.

Gently flip the fillets and cook for an additional 2 minutes or until cooked through.

Remove the fillets from the pan and place on a platter.

Next, put the butter, honey and mustard in the warm pan. Melt and stir to combine.

Serve the trout with the honey mustard sauce, freshly chopped parsley and summer succotash salad.

Top 14 succotash recipes from across the web

The most viewed succotash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegetarian Succotash

National Dish of Equatorial Guinea ...

Easy Succotash

Avocado and Black-Eyed Pea Succotas...

Avocado and Black-Eyed Pea Succotas...

Harvest Succotash

BBQ Drumsticks with Edamame Succota...

Succotash

Southwest Shrimp and Succotash

Succotash Recipe

Pan Seared Trout & Summer Succo...

Summer Succotash

Classic Succotash Recipe

Lima Beans and Corn Succotash Recip...

Top 14 succotash recipes from across the web

The most viewed succotash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetarian Succotash

National Dish of Equatorial Guinea ...

Easy Succotash

Avocado and Black-Eyed Pea Succotas...

Avocado and Black-Eyed Pea Succotas...

Harvest Succotash

BBQ Drumsticks with Edamame Succota...

Succotash

Southwest Shrimp and Succotash

Succotash Recipe

Pan Seared Trout &amp; Summer Succo...

Summer Succotash

Classic Succotash Recipe

Lima Beans and Corn Succotash Recip...

The most viewed succotash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pan Seared Trout & Summer Succo...