Southern Succotash Recipe

This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!

Total Time: 35 minutes

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This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter. Take advantage of fresh summer produce or use frozen veggies to enjoy the tasty combination all year long. It goes nicely with grilled or roasted meats, burgers, fish and fried chicken!

What is Succotash?

The term "succotash" comes from a Narragansett word sohquttahhash, which means "broken corn kernels." The dish consists primarily of sweet corn kernels with lima beans or other shelled beans. There are many different versions of succotash, some of which contain additional ingredients such as tomatoes, okra, bacon (or other pork), corned beef, potatoes, turnips or sweet peppers.

You may have heard the phrase "sufferin' succotash," which was used by the Looney Toons cartoon characters Yosemite Sam and Sylvester the Cat; however, this traditional dish dates back way beyond the classic television show! Since succotash is made with relatively inexpensive ingredients, it became particularly popular during The Great Depression, and was sometimes cooked in casserole form with a pastry crust (like a pot pie).

In New England, succotash is often served at Thanksgiving, whereas in the South it is prepared with tomatoes (and often okra), topped with butter, and offered as a summer dish. This quick succotash recipe has the Southern spin -- complete with fresh tomatoes, Vidalia onion, salted butter and crisp, smoky bacon! It tastes like a warm, buttery corn salad.

How to make a Southern Succotash Recipe:

Ingredients:

• Bacon
• Vidalia onion (or other sweet onion)
• Garlic
• Lima beans
• Corn kernels
• Tomatoes
• Butter
• Salt, pepper and fresh herbs

Step 1: Fry the Bacon

Cook the bacon in a large skillet until it's nice and crispy. Then remove the bacon and set it aside to cool.

Step 2: Cook the Onion and Garlic

Cook the onion and garlic in the bacon drippings.

Step 3: Add the Vegetables

Add the lima beans, corn, tomatoes and water. Then reduce the heat to low and simmer until the vegetables are tender.

Step 4: Stir in the Butter and Garnish

Stir in the butter, season with salt and pepper, and then garnish with the cooked, crumbled bacon. I also like to add a fresh touch of basil or other herbs at the end, but that's totally optional.

What to serve with Succotash:

Succotash can be served warm or at room temperature. It goes nicely as a side dish with a variety of meats and seafood. Here are a few ideas to serve with your succotash:

• Southern Fried Catfish
• Grilled Pork Chops
• Oven BBQ Chicken Breast
• Grilled Pork Tenderloin
• Garlic and Herb Grilled Chicken Breast
• Grilled Salmon or Salmon with Dill Sauce
• Crock Pot Pulled Pork or Beef Barbecue
• Grilled Steak
• Shrimp Creole or Grilled Shrimp
• Grilled Scallops

You can also offer the succotash as an inexpensive entrée. Pair it with a side of Skillet Cornbread for a truly delicious meal!

Preparation and Storage Tips:

• Prep Ahead: You can make the succotash in advance and keep it covered in an airtight container in the refrigerator for up to 3 days.
• How to Reheat Succotash: Place the succotash in a skillet and warm over low heat, stirring occasionally, just until it reaches the desired temperature.
• While you can freeze leftover succotash, it's not my preference. I find that the vegetables become soft, mushy and watery when thawed.

Cook's Tips and Recipe Variations:

• Fresh or frozen corn and lima beans will work, so choose whatever is most readily available. I like to use cherry or grape tomatoes, but larger seeded, diced tomatoes will also work.
• Vegetarian Succotash: Skip the bacon and instead cook the onion and garlic in 1-2 tablespoons of olive oil.
• If you like okra, you can also add ½ cup trimmed, chopped fresh okra to the succotash recipe along with the other vegetables.
• Garnish with fresh herbs -- especially if you're serving this dish in the summer when herbs are readily available. I prefer basil, but parsley and dill are also great options for a bright touch of green!
• For a cheesy succotash recipe, try a succotash casserole like this one that includes cheddar cheese.
• For a Louisiana-style Southern Succotash recipe, try adding ¼ teaspoon of Creole or Cajun seasoning to the dish. You might also like some diced andouille sausage instead of the bacon.

More Southern side dish recipes that you might enjoy:

• Southern Fried Apples
• Jiffy Corn Casserole
• Crock Pot Mac and Cheese
• Southern Collard Greens
• Fried Okra
• Southern Potato Salad
• Classic Southern Macaroni Salad

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5 from 3 votes

Southern Succotash Recipe

This Southern Succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans and tomatoes with savory bacon and butter!

Course Side Dish

Cuisine American, Southern

Keyword skillet succotash recipe, southern succotash, succotash recipe

Prep Time 10 minutes

Cook Time 25 minutes

0 minutes

Total Time 35 minutes

Servings 6 - 8 people

Calories 203.3kcal

Author Blair

Ingredients

• 2 slices bacon
• ½ cup diced sweet onion (such as Vidalia)
• 1 teaspoon minced fresh garlic
• 1 (9 ounce) package frozen lima beans (or use 1 ½ cups fresh lima beans)
• 1 (12 ounce) package frozen corn kernels (or use 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

• Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool.
• Add the onion and garlic to the bacon fat; cook, stirring frequently, until onion is translucent (about 3-5 minutes).
• Add the lima beans, corn, tomatoes and water. Reduce heat to low and cook, stirring regularly, until vegetables are tender (about 7-10 minutes). Remove from heat.
• Stir in butter; season with salt and pepper to taste. Crumble bacon over top and garnish with herbs. Serve warm or at room temperature.

Notes

• Fresh or frozen corn and lima beans will work, so choose whatever is most readily available. I like to use cherry or grape tomatoes, but larger seeded, diced tomatoes will also work.
• Vegetarian Succotash: Skip the bacon and instead cook the onion and garlic in 1-2 tablespoons of olive oil.
• If you like okra, you can also add ½ cup trimmed, chopped fresh okra to the succotash recipe along with the other vegetables.
• Garnish with fresh herbs -- especially if you're serving this dish in the summer when herbs are readily available. I prefer basil, but parsley and dill are also great options for a bright touch of green!
• For a cheesy succotash recipe, try a succotash casserole like this one that includes cheddar cheese.
• For a Louisiana-style Southern Succotash recipe, try adding ¼ teaspoon of Creole or Cajun seasoning to the dish. You might also like some diced andouille sausage instead of the bacon.

Nutrition

Serving: 1/6 of the recipe | Calories: 203.3kcal | Carbohydrates: 32.3g | Protein: 8.2g | Fat: 6.5g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.2g | Cholesterol: 13.7mg | Sodium: 229.4mg | Potassium: 583.7mg | Fiber: 6.6g | Sugar: 3.3g