This Southern succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans, and tomatoes with savory, salty bacon, rich butter, and fresh herbs. Take advantage of fresh summer produce, or use frozen veggies in the off season!
More Southern Summer Sides:
What is Succotash? Succotash is a Southern summer side built on sweet corn and lima beans, usually rounded out with tomatoes, butter, and bacon. The name comes from the Narragansett word sohquttahhash, meaning “broken corn kernels,” and versions of the dish have been made since long before it landed on Southern tables.
Before You Get Started
A few small choices make the difference between a watery skillet and a bright, buttery one. Keep these in mind before you start:
- Fresh or frozen both work. Frozen corn and lima beans work year-round with no need to thaw first. Fresh summer produce is a treat when you can get it.
- Reach for small, sweet tomatoes. Grape or cherry tomatoes hold their shape and add sweetness without making the skillet watery.
- Add butter and herbs off the heat. Stirring them in at the end keeps the butter rich and the fresh herbs bright.
How to Make Succotash
This fresh, flavorful side is a perfect companion for grilled summer meats, roasted or fried chicken, or even a light supper on its own. Here’s how it comes together in one skillet:
Step 1: Fry the Bacon
Cook the bacon in a large (12-inch) skillet over medium-high heat until crisp, about 6 to 8 minutes. Remove it to a paper-towel-lined plate to cool, and leave those flavorful drippings in the pan.
⇢ Making it vegetarian? Skip the bacon and cook the onion and garlic in 1 to 2 tablespoons of olive oil or extra butter instead.
Step 2: Sauté the Onion and Garlic
Add the diced sweet onion and garlic to the bacon drippings. Cook, stirring often, until the onion turns soft and translucent, about 3 to 5 minutes.
Step 3: Add the Vegetables
Stir in the lima beans, corn, tomatoes, and water. Reduce the heat to low and simmer, stirring regularly, until the vegetables are tender, about 7 to 10 minutes.
Scrape up any browned bits from the bottom of the pan as you stir.
⇢ Want to add more veggies? Stir in ½ cup chopped fresh okra, diced zucchini, or red and green bell peppers along with the rest.
Step 4: Stir in the Butter and Garnish
Remove the skillet from the heat and stir in the butter. Season with salt and pepper, then crumble the bacon over top and finish with fresh herbs. Basil is my favorite here, but parsley, chives, or dill all add a bright touch.
Serve warm or at room temperature.
⇢ Like a little heat? Add jalapeños, a dash of cayenne or paprika, or ¼ teaspoon of Creole seasoning. Diced andouille sausage is also great in place of the bacon.
Delicious… and so easy to make… ty so much for sharing recipe … reminds me of Sunday dinner at grams….
– Jim N.
Serving Suggestions
Succotash can be served warm or at room temperature, which makes it an easy side to bring to a cookout or set on the table alongside almost any summer main.
It pairs especially well with:
You can also serve the succotash as an inexpensive entrée. A wedge of Southern Cornbread or a couple of Buttermilk Biscuits is all you need to turn it into a meal.
Preparation and Storage Tips
To Store: Keep leftover succotash covered in an airtight container in the refrigerator for up to 3 days. This also makes it a good make-ahead side for gatherings.
To Freeze: Freezing works, but it’s not my preference. The vegetables tend to turn soft and watery once thawed, so a few days in the fridge is your best bet.
To Reheat: Warm the succotash in a skillet over low heat, stirring occasionally, until heated through. You can also microwave individual servings for 30 to 60 seconds.
Frequently Asked Questions
Can you make succotash with frozen vegetables?
Yes, and it’s what I do most of the year. Frozen corn and lima beans are picked and packed at their peak, so they work beautifully when fresh isn’t in season.
Do you need to thaw the frozen vegetables first?
No. You can add frozen corn and lima beans straight to the skillet. They’ll thaw and cook right along with the tomatoes in just a few minutes.
Can you make succotash without tomatoes?
Absolutely. It will taste a little different, but still great. Swap in another summer vegetable like diced zucchini if you’d like to keep the color and texture.
Why is my succotash watery?
Usually it’s the tomatoes releasing liquid as they cook. Use small, meaty tomatoes like grape or cherry, and let the mixture simmer uncovered so any extra moisture can cook off before you stir in the butter.
More Southern Summer Sides
- Sautéed Zucchini
- Marinated Cucumbers
- Southern Potato Salad
- Old-Fashioned Scalloped Corn
- Southern Style Green Beans
- Sweet and Spicy Collard Greens with Bacon
Easy and wonderful medley of veggies from the garden or from the freezer/can tomatoes. We love it either way! This is now a staple in our kitchen that is great for guests as well!
– SaddleUpGal
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Southern Succotash
Ingredients
- 2 slices bacon
- ½ cup diced sweet onion (such as Vidalia)
- 1 teaspoon minced fresh garlic (about 1 large clove)
- 1 (9 ounce) package frozen lima beans (or use 1 ½ cups fresh lima beans)
- 1 (12 ounce) package frozen corn kernels (or 2 ⅔ cup fresh corn off the cob)
- 3 cups chopped fresh tomatoes
- ¼ cup water
- 2 tablespoons salted butter
- Salt and pepper, to taste (I use about ½ teaspoon kosher salt and ¼ teaspoon pepper)
- Optional garnish: chopped fresh herbs such as basil, parsley, or dill
Instructions
- Fry the bacon. In a large (12-inch) skillet over medium-high heat, cook the bacon until crisp, about 6 to 8 minutes. Remove with tongs and set aside on paper towels to cool. Leave the drippings in the pan.
- Sauté the onion and garlic. Add the onion and garlic to the bacon drippings. Cook, stirring frequently, until the onion is translucent, about 3 to 5 minutes.
- Add the vegetables and simmer. Stir in the lima beans, corn, tomatoes, and water, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and cook, stirring regularly, until the vegetables are tender, about 7 to 10 minutes. Remove from heat.
- Finish and garnish. Stir in the butter and season with salt and pepper to taste. Crumble the bacon over top and garnish with herbs. Serve warm or at room temperature.
Notes
- Fresh or frozen: Both work well. There’s no need to thaw frozen corn and lima beans first; add them straight to the skillet.
- Vegetarian succotash: Skip the bacon and cook the onion and garlic in 1 to 2 tablespoons of olive oil or extra butter.
- Add okra: If you like okra, add ½ cup trimmed, chopped fresh okra along with the other vegetables.
- Extra veggies: Red bell peppers, green bell peppers, and diced zucchini are all great additions.
- Spice it up: Add jalapeños, cayenne, or a dash of paprika. For a Louisiana-style version, stir in ¼ teaspoon Creole or Cajun seasoning, or use diced andouille sausage in place of the bacon.
- To store: Keep covered in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Nutrition
Originally published in June, 2020, this post was updated in August, 2026.
Great recipe. Tried the vegetarian version with onion.
Thank you
Thanks, Joe! I’m so glad that you liked it!
I used your bacon succotash Recipe it was simple , easy and delicious. Almost like my mom’s
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Thanks, Shanta! I’m so glad that you enjoyed it! 🙂
Delicious! I’m not a fan of lima beans but was given a box of frozen that I didn’t want to waste. I found this recipe while doing a search for a succotash recipe. I had leftover fresh corn and all the other ingredients on hand. I am so glad I tried this recipe because it was just wonderful. I will definitely be making this again and recommending it.
Yay! I’m so glad that you found a way to enjoy lima beans, Cheryl. 🙂 Thanks for taking the time to come back here and leave a note!
Sure looks good! About how big a skillet would I want for this recipe? 10 inch, 12 inch, or bigger? If I use frozen vegetables, do they need to be completely thawed first or just enough to seperate them? Would canned vegetables work or would they wind up over cooked? I’ve been wary of limas all my life but my mother was never very good with vegetables. If I like this, you’ll deserve an award!
Hah! If you add bacon, maybe that will make you like limas! 🙂
I would use a 12-inch skillet. You don’t need to thaw the frozen veggies before adding them straight to the pan. Canned vegetables would be okay, but they don’t need as long to cook. Since the canned vegetables are already soft, you really just need to warm them through (which will only take about 2-3 minutes, not 7-10 minutes).
Blair, I just remembered what I wanted to tell you regarding grape or cherry tomatoes. My local store sells grape-sized Marzano tomatoes. The ones I’ve bought have been very good! Ripe, full of pulp and very little water or seeds. You might keep an eye out for them. They are a little more expensive but you get more tomato and less waste.
Sounds great! I will definitely keep my eye out for them. I’ve never heard of the little Marzano tomatoes. Great tip!
Delicious… and so easy to make… ty so much for sharing recipe … reminds me of Sunday dinner at grams….
Oh, good! I’m so happy to hear that, Jim. Nothing better than Grandma’s cooking!
How good would this be without the tomatoes? Thanks!
Hi, Beth! It will be fine, just different. You could replace the tomatoes with another veggie like zucchini, if you like!
I am trying to enter this recipe into my personal Weight Watchers app. The recipe states that the serving size is 1/6 of the recipe. Do you know how much that is? A cup perhaps?
Hi, Carla! Yes, I think 1 cup would be a good estimate. I haven’t actually measured out the total volume, though, so it’s definitely just an estimate. 🙂
Made this tonight for the family. Served with blacken fish and scallops with yellow rice. Was amazing. Be sure and use fresh basil, dill and parsley for garnish !!
Sounds like the perfect meal, Julie! Thank you!
Easy and wonderful medley of veggies from the garden or from the freezer/can tomatoes. We love it either way! This is now a staple in our kitchen that is great for guests as well!
Thank you! We’re so happy you enjoy it.
Absolutely delicious, and a real crowd pleaser. Terrific for family get togethers and pot lucks.
Thank you, Donna!
question, if using fresh butter beans (got them directly from farmer’s market), is the cooking time the same or do i need to cook them prior to adding to the skillet?
Hi Jessica,
No need to cook them beforehand! The cooking time should be about the same, but adjust as needed. We hope you enjoy!
Frozen lima beans take 25-30 minutes to cook normally. Will they really cook in the skillet in only 7-10 minutes?
My bad. Lima’s only take about 10 minutes. I was thinking about butter peas that take 25-30 minutes. Thanks. Making this tonight
We hope you enjoy, Harrison!