Add Preferred SourceI’ll never forget the first time my grandmother made Succotash for Sunday dinner. She grabbed her big cast iron skillet, tossed in handfuls of just-picked corn and lima beans, and the kitchen filled with the smell of butter and sweet vegetables. I was sure I wouldn’t like it, but one bite changed everything. Now, it’s one of those dishes I go to when I want something simple, colorful, and full of fresh flavor.
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This is my take on that dish, with a few tweaks to make it even better. The cherry tomatoes keep things light, the smoked paprika adds depth without taking over, and the red bell pepper gives the whole skillet a summer feel.
Why you'll love this Succotash
Succotash always feels like a celebration of the season. Maybe it’s the colorful vegetables or how easily everything comes together in one pan. It’s the kind of side dish that fits right in at a backyard barbecue or a simple weeknight dinner. Every spoonful is tender, buttery, and has just a hint of smokiness from the paprika.
Ingredients
How to make Succotash
Start by warming the olive oil in a large sauté pan over medium heat. Add the diced red onion, minced garlic, corn, green beans, and lima beans. Stir it all together and let it cook for about 5 minutes, stirring occasionally, until the onion softens and the beans start getting tender.
After 5 minutes, use your bench scraper to transfer the diced red bell pepper and halved cherry tomatoes from your cutting board straight into the pan. It's such a handy tool for moving chopped vegetables without leaving any behind. Add the salted butter, salt, black pepper, and smoked paprika. Stir and cook for another 2 to 3 minutes, just until the tomatoes start to soften but still hold their shape.
Remove the pan from the heat and grab your herb scissors to snip the fresh parsley right over the top. I love using herb scissors because they make quick work of chopping without bruising the leaves. Give everything one last gentle toss, and you're done.
Serving suggestions
This Succotash goes perfectly with anything off the smoker or grill, or any of your favorite meats. It’s a great match for Fried Chicken Thighs with Milk Gravy for a classic Southern meal or served alongside Oven-Baked Ribs for a backyard feast everyone will enjoy. Finish the meal with Southern Spiced Brownies for the perfect sweet ending.
Storage tips
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. You can reheat it gently in a skillet over low heat or even enjoy it cold straight from the fridge. If you want to freeze it, let it cool completely first, then transfer it to a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Southern farewell
This Succotash brings the spirit of the South into every bite, colorful and comforting from start to finish. It takes me back to simpler times, bare feet on the porch, crickets chirping, and a table full of good food. I love how one skillet of vegetables can feel this special and satisfying, and I hope this dish makes its way to your table, just like it did mine.
Succotash
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 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. Add chopped parsley over the succotash and stir it in gently. Serve warm.
Notes
- You can swap the lima beans for edamame or butter beans if you prefer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
