Easy Succotash Recipe | A Mind „Full” Mom
Succotash is a veggie-forward side dish that transforms lima beans, tomatoes, and corn into a memorable dish that lets these summer vegetables shine. Made with the addition of bacon and butter, this easy succotash recipe is rich and salty, yet fresh and vibrant. It is sure-fire way to make you google up your veggies.
Whether served with Air Fryer Chicken Breast, Grilled Shrimp, or Pan-Fried Ribeye Steak, this succotash deserves to a be a regular side dish on your meal rotation.
The word Succotash, is derived from the Narragansett word, sahquttahhash, which means broken corn kernels. It is a centuries old dish classically made with corn and lima beans. From there, the variations on Succotash are endless!
My all-time favorite version of Succotash has been influenced by southern cuisine, and uses a few key ingredients that make the lima bean dish memorable.
Star Ingredients in Southern Succotash
This recipe for Succotash made with the classic players; corn, lima beans, onion, and bell peppers. The additional ingredients are what make this succotash recipe the BEST succotash recipe.
- Bacon: Bacon adds an incredibly smokey, rich, salty base to the dish. Omit for a vegetarian version of Succotash.
- Butter: Finishing the succotash with butter will add a rich creaminess to the dish, without adding any cream. It also adds a southern flair to the dish.
- Tomatoes: I LOVE the bright, acidic pop that fresh grape or cherry tomatoes add to succotash. In my opinion, this addition turns good succotash into great succotash.
- Fresh Herbs: If you happen to have fresh basil, tarragon, or chives available, I strongly suggest finishing the dish with one of them, as fresh herbs always elevate a recipe. Basil and tarragon will add a sweet, slightly licorice flavor to the succotash, while chives will add a slight onion flavor.
- Sugar: A little bit of sugar will really help to enhance the corn’s sweetness and make all the flavors marry together.
- Vinegar: Use apple cider or red wine vinegar for best results. The vinegar will add a touch of acidity and balance out the richness of the bacon and butter.
How to Make Southern Succotash
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Pan-Fry Bacon
To start this recipe for Succotash, begin by sautéing the bacon until it is crispy. This is not the time to use pre-cooked bacon or to bake bacon, as we want to use the rendered fat to sauté our veggies, which makes this succotash recipe so flavorful!
Note: If you are vegetarian, skip this step and replace the rendered bacon grease with 1-2 tablespoons of olive oil.
Sauté Onions and Peppers in Bacon Grease
Use the rendered grease to sauté the onions and peppers until softened. This will add an incredible depth of flavor to the succotash recipe.
Add Fresh or Frozen Corn and Lima Beans
You can use either use fresh or frozen corn and/or lima beans to make succotash. If you opt to use frozen vegetables, there is no need to defrost the corn or lima beans before adding them to your sauté pan, just keep in mind that they will take a few extra minutes to cook through.
Finish with Flavor
The finishing touches are what transforms this succotash from a good dish to a restaurant-quality dish. Butter is added for a rich, creamy addition, fresh herbs make the flavors pop, and tomatoes add an acid, texture, and a fresh flavor.
Recipe Modifications
- Vegetarian Succotash: Omit the bacon and use olive oil or butter to sauté the vegetables. If you want this dish to be vegan-friendly, use olive oil and omit the butter, or use your favorite vegan butter to finish the dish.
- Sugar-Free Succotash: The sugar is added to help enhance the corn’s sweetness, but can be omitted with minimal change in flavor. I would suggest using frozen corn, which is frozen at its peak, or super fresh sweet corn, for best results.
- Spice it Up: If you like a little bit of heat in your Succotash add a finely minced, seeded jalapeno along with the onions and peppers.
- Add Sausage: Adding andouille sausage to Succotash makes it a delicious, hearty, rich entree. It is best to dice the sausage into bite-sized pieces and cook along with the bacon until it is crisp and the fat has been rendered. Remove to a paper towel and stir into the succotash along with the bacon right before serving
- Add Shrimp: Adding shrimp adds a nice seafood flavor to the succotash, while turning a side dish into the main event. Add grilled shrimp, sauteed shrimp, or air fryer shrimp to the succotash right before serving.
- Add Okra: A lot of southern versions of Succotash feature okra. I personally find it overpowers the dish, but feel free to add up to 2 cups of fresh, sliced okra to the succotash along with the onions and peppers.
Serving Suggestions
Succotash is a delicious side dish that pairs beautifully with seafood, pork, or chicken. Or instead of serving as a Succotash as a side dish, try it over homemade creamy grits for a hearty entree. Either way, it is delicious! Below are some of my favorite dishes to serve with succotash.
If you tried this recipe for Succotash, I would love for you to leave a comment and review below.
Succotash
Made with the addition of bacon and butter, this easy succotash recipe is rich and salty, yet fresh and vibrant. It is sure-fire way to make you google up your veggies.
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Servings: 6
Calories: 264kcal
Prevents your screen from going dark while preparing the recipe.
Instructions
In a large cast-iron or metal skillet, cook the diced bacon over medium-high until crisp. Remove the bacon to a paper-towel-lined plate to cool and for the grease to be absorbed.
To the rendered bacon grease, add the minced onion and bell pepper. Sauté over medium heat for 4-6 minutes, or until the onions are soft and translucent.
Add the vinegar, sugar, ½ teaspoon of salt, pepper, and garlic to the skillet and sauté until the garlic is fragrant and the sugar has dissolved.
Add the lima beans and corn to the skillet and sauté over medium heat, stirring often. Cook until the corn and lima beans are tender, about 3 to 5 minutes.
Add the butter and tomatoes to the skillet and cook until the butter has melted. Turn off the heat. Taste and add additional ½ teaspoon salt if needed.
Add the bacon, tomatoes, and fresh herbs to the succotash mixture and stir to combine. Serve immediately.
Notes
Vegetarian/Vegan Modifications: Omit the bacon and use olive oil or butter to sauté the vegetables. If you want this dish to be vegan-friendly, use olive oil and omit the butter, or use your favorite vegan butter to finish the dish.
Sugar-Free Succotash: The sugar is added to help enhance the corn’s sweetness, but can be omitted with minimal change in flavor. I would suggest using frozen corn, which is frozen at its peak, or super fresh sweet corn, for best results.
Spice it Up: If you like a little bit of heat in your Succotash, add a finely minced, seeded jalapeno along with the onions and peppers.
Add Sausage: Dice up to 12 ounces of andouille sausage into bite-sized pieces and cook along with the bacon until it is crisp and the fat has been rendered. Remove to a paper towel and stir into the succotash right before serving.
Add Shrimp: Season fresh or defrosted, shelled shrimp with salt and pepper. Heat 1 tablespoon of oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook for 2 minutes, flip and cook for another 2 to 3 minutes, until the shrimp is pink and curled. Stir the cooked shrimp into the succotash before serving.
Add Okra: Add up to 2 cups of sliced, fresh okra to the succotash, when adding the onions and peppers.
Nutrition
Calories: 264kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 712mg | Potassium: 719mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1161IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 2mg
