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

A real sign of progress is when we no longer punish ourselves for our imperfections.

Yung Pueblo

Succotash is the perfect end-of-summer dish to utilize all of the fresh produce.  Fresh vegetables are abundant right now, and this recipe combines them into an easy and savory meal.  So simple to make, just a bit of chopping and a quick sauté! We love how flexible this dish is.  Add what is in season or your favorite veggies, it is hard to go wrong!  In our version, we pack in lots of vegetable variety.

Along with fresh corn and butter beans (these are so creamy and delicious!), we add green beans, zucchini, okra, cherry tomatoes, and lots of fresh basil.  We season it all with onion, garlic, and a few spices.  Simple flavors highlight the healthy veggie goodness. Turn Succotash into a meal by topping it with your favorite protein. Here we’ve added our Blackened Salmon.

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

Ingredients in Succotash

Succotash Ingredient Notes

  • Onion & Garlic: add a savory and aromatic element to the dish.
  • Herbs & Spices: smoked paprika, coriander, basil, thyme. Fresh basil at the end really adds lovely fresh peppery flavor.
  • Veggies: zucchini, green beans, fresh okra (frozen is fine), sweet corn (fresh is best but frozen corn is fine), cherry tomatoes. Feel free to add more or swap out ingredients.
  • Beans: Butter beans, lima beans or edamame. Soft and creamy legumes are the perfect complement to the corn. They provide a nice texture and slightly nutty flavor to the succotash.
  • Sea salt & Black pepper: Adjust to taste.
  • Fresh basil: For fresh and peppery flavor.
  • Apple cider vinegar: or lemon juice, brightens the flavors.

Optional Ingredients:

  • Beans– both dried and fresh.
  • Squash– summer squash or winter squash.
  • Bell Peppers– yellow, orange, or red bell peppers.
  • Onions– sweet, red, or yellow.
  • Meat– bacon, salt pork, corned beef.

How to make Succotash

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

STEP TWO–  Add zucchini, green beans, okra, corn, 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.

Tip: Lay the corn on its side (rather than straight up) and cut the kernels off as close to the cob as possible.

STEP THREE– Add vinegar, adjust salt and pepper.  Add tomatoes and basil.

Succotash can be made in advance and keeps well in the fridge for a few days.  Enjoy leftovers for a healthy lunch or scramble with eggs for breakfast.

We love to pair Succotash with cajun blackened salmon.  The crusty spicy salmon complements the sweet fresh veggies perfectly.  Check out our recipe for cajun spice.

Recipe FAQs

What is the definition of Succotash?

Sohquttahhash is from the Narragansett word (the language once spoken in New England, the area that is now Rhode Island) for succotash translating to “broken corn kernels.” Succotash was introduced to the colonists by Native Americans around the 17th century.

What is in Succotash?

The traditional dish consisted of a simmering pot of corn and seasonal ingredients.  Beans and summer squash in the warmer months, dried beans and pumpkin were common in the colder months.
The mainstays of succotash are corn and shell beans.  From here the variations are vast.  This is a popular dish in the South where okra, bacon and tomatoes are common additions.  Fresh corn elevates succotash but frozen will do if fresh is not available.  Lima beans or butter beans keep this dish traditional but edamame is great here too!

Is Succotash a healthy food?

Yes! Filled with fresh lightly cooked veggies, herbs and spices, this recipe is brimming with vitamins, minerals and quality nutrients!

Is Succotash a traditional Southern dish?

Yes, succotash is often associated with Southern cuisine. It has been a popular dish in the Southern United States for many years. Succotash traditionally includes ingredients such as corn, lima beans, and tomatoes, which are abundant in the region. However, succotash has variations across different cultures and regions, so it is not exclusively a Southern dish.

What to serve with Succotash

Harvest Succotash is abundant with fresh summer veggies and simple, clean flavors.  Makes an healthy delicious side dish for almost any meal and is great for potlucks!  Adapt this recipe to what you have on hand and top with protein for a healthy delicious meal!  

More recipes you may enjoy

Enjoy!

~Tonia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

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

Succotash

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 cups 1x
  • Category: side dish, vegetable
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

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


Ingredients

Units Scale
  • 2 tablespoons butter or olive oil
  • 1 cup yellow onion, diced
  • 4 large garlic cloves, roughly chopped
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon coriander
  • 1 teaspoon sea salt (adjust to taste- start with less if you know you prefer less salt)
  • 1/2 teaspoon cracked pepper
  • 2 cups zucchini, diced
  • 1 cup fresh green beans, sliced 1/4″ inch pieces
  • 1 cup okra, sliced (fresh or frozen)
  • 2 ears of corn, shucked and kernels removed (about 2 cups), (frozen will work here too)
  • l cup lima beans
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup cherry tomatoes
  • 1 handful fresh basil leaves (fresh herbs really elevate this dish!)
  • 1 tablespoon apple cider vinegar or lemon juice
  • A pinch of cayenne pepper, optional for extra spice

Instructions

  1. 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.
  2. Add zucchini, green beans, okra, corn 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.
  3. Add vinegar, adjust salt and pepper.  Add tomatoes and basil.  Serve.

Notes

Succotash can be made in advance and keeps well in the fridge for a few days.  Enjoy leftovers for a healthy lunch or scramble with eggs for breakfast.

For a richer dish, add about 1/4 cup heavy cream a minute before turning off the heat.

Nutrition

  • Serving Size: 1 cup
  • Calories: 112
  • Sugar: 4.2 g
  • Sodium: 310.8 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 17.1 g
  • Fiber: 3.5 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: succotash, succotash recipe, easy succotash recipe, vegan succotash recipe, salmon succotash

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Comments

  1. It was a tasty way to use our abundant zucchini. We didn’t have green beans or okra, but rainbow cauliflower was a fine substitute. Great work Sylvia! I look forward to your recipes and updates each week.

  2. Wish it listed the number of servings. Really hard to make a decision on how much to make without that info.

  3. This recipe looks so seasonal and great. I’m sensitive to onion and garlic so will be trying it with garlic infused olive oil and green onion tops. Can’t wait!

  4. Succotash used to be served when I was young. I did not have fond memories of it so I was hesitant to try this. Having never been steered wrong by Feasting at Home recipes, however, I decided to give this one a chance. I am glad I did. Even my reluctant vegetable eater enjoyed it. Thanks, Tania. The basil really made it for me.

  5. 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!

  6. Oh boy, does this sound good- thank you! My husband is a recent convert to okra, so we’re trying this asap. (Gotta strike when the iron’s hot and all that, lol)

  7. Hello! Do you cool the dish down before adding the tomatoes and basil? Thank you, and thank you for your recipes! I have made a couple so far (the grilled beets with homemade pesto – holy moly!) I am excited to try more. Thanks again!

    1. Hi Danielle, the tomatoes are nice thrown in when it is still warm, they meld in and just slightly soften. The basil is fine to put in warm it will just turn dark but it is still tasty!

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