Succotash is abundant with fresh summer veggies & simple, clean flavors. A delicious, healthy vegetable side dish to pair with your choice of protein. Vegan and Gluten-free.
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Succotash is the perfect end-of-summer sidedish to celebrate your garden harvest. Though associated with Southern cuisine, this classic pairing of corn and beans originates with the Narragansett tribe in New England.
Simple to make, we love how flexible succotash is! Along with fresh corn and butter beans (or try edamame), 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.
Table of Contents
Succotash Ingredients
- 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 Additions:
- Squash– summer squash ( zucchini or yellow squash) or winter squash.
- Bell Peppers– yellow, orange, or red bell peppers.
- 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.
Recipe FAQs
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.
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!
Yes! Filled with fresh lightly cooked veggies, herbs and spices, this recipe is brimming with vitamins, minerals and quality nutrients!
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
- Blackened Salmon Sandwich
- Blackened Tempeh
- Roasted Chicken Thighs w/ Lemon & Thyme
- Pan-Seared Scallops
- Breakfast Succotash with Poached Eggs and Herb Oil
More recipes you may enjoy
- Zucchini Cornbread
- Zucchini, Corn and Basil Stir-fry
- Grilled Romaine Salad with Corn, Fava Beans and Avocado
- Coconut Corn Chowder with Leeks
Enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Traditional Succotash Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 cups
- 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
- 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
- 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, 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.
- 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
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.
We are so happy you enjoyed this!
Wish it listed the number of servings. Really hard to make a decision on how much to make without that info.
Hi Sherri, It is listed in the recipe card at the bottom of the post. 🙂
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!
Nice Debra! I bet that will be yummy!
love this recipe easy and tasty, thanks for all your recipes.
Thanks Marcy! So happy you are enjoying.
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.
Great to hear Martie!
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!
So glad you enjoyed Jenniffer!
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)
Perfect, yes go for quick!😉
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!
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!