Every time I make Succotash, it takes me back to hot summer days and big family dinners out on the porch. There’s something Southern about a skillet full of fresh vegetables, all sizzling together in butter and seasoned just right. This version is full of color and flavor: corn, lima beans, green beans, and cherry tomatoes cooked until tender and tossed in smoky seasoning.
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It’s one of those side dishes that feels just as homey as a casserole but light enough to go with anything off the grill. For feeding a crowd or keeping supper simple, this one never disappoints.
A Southern food classic
Succotash has always been part of my kitchen, especially during the summer when the garden was full and the fridge was packed with leftovers. Mama would throw in whatever we had on hand, sometimes fresh corn, sometimes frozen lima beans and make it work like magic. We’d eat it alongside fried chicken or just scoop it up with hot cornbread.
The smell of garlic and butter filling the air still makes me smile. I started making my own version with smoked paprika and bright cherry tomatoes for a little twist. It’s still simple and full of comfort, just like it’s always been.
Ingredients
How to make Succotash
Start by heating olive oil in a skillet and cooking your onions, garlic, corn, green beans, and lima beans. Let everything cook together until it begins to soften. Then, stir in the bell pepper, cherry tomatoes, and butter.
Add salt, pepper, and smoked paprika to season it just right. Finish it off with fresh parsley and serve it hot.
Serving suggestions
Serve succotash as a side dish with grilled pork chops, fried chicken, or baked fish. It also goes well with Southern staples like skillet cornbread or a slice of tomato pie. You can even eat it cold the next day, kind of like a veggie salad.
Add it to a backyard cookout table or Sunday supper, and it’ll fit right in. However you serve it, don’t forget to bring a big spoon, it’s always a crowd-pleaser.
Storage tips
Let the succotash cool before storing leftovers. Place it in an airtight container in the fridge and eat it within 3 days. Reheat it gently in a skillet over low heat with a small pat of butter or a splash of broth if it seems dry.
You can also enjoy it cold straight from the fridge as a light lunch. Just don’t freeze it, the texture of the vegetables won’t hold up well.
Southern farewell
This Succotash brings the spirit of the South into every bite. It’s colorful and comforting from start to finish. I love how one skillet of vegetables can feel special and satisfying.
It reminds me of simpler times, bare feet on the porch, crickets chirping, and a table full of good food. I hope this dish finds its way to your table, just like it did mine.
Succotash
Equipment
- Large Skillet
- Cutting board
- Sharp Knife
- Measuring Spoons
- Measuring cups
- Wooden Spoon or Spatula
- Serving dish or bowl
Ingredients
- 2 tablespoons olive oil
- 1/2 cup red onion diced
- 2 cloves garlic minced
- 3 cups corn fresh / frozen
- 2 cups Lima beans frozen / thawed
- 2 cups green beans fresh or frozen cut – fresh / frozen
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- 2 tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion, minced garlic, corn, green beans, and lima beans. Stir and cook for about 5 minutes, until the vegetables start to soften.
- Stir in the diced red bell pepper and halved cherry tomatoes. Add the butter, salt, pepper, and smoked paprika. Keep cooking for 2 to 3 more minutes, stirring now and then.
- Turn off the heat. Sprinkle chopped parsley over the succotash and stir it in gently.
- Serve warm as a side dish with your favorite Southern mains. It’s great hot, and just as tasty at room temperature.
