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.

Front shot of southern succotash in a blue and white bowl

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

Corn lima beans and tomatoes for succotash recipe

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.

Frying bacon in a cast iron skillet for a southern succotash recipe

Step 2: Cook the Onion and Garlic

Cook the onion and garlic in the bacon drippings.

Process shot of cooking onion for succotash recipe in a skillet

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.

Process shot of making skillet succotash

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.

Overhead shot of hands holding a bowl of succotash

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:

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

Close overhead shot of a bowl of Southern succotash surrounded by parsley

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 1/2 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 1/4 teaspoon of Creole or Cajun seasoning to the dish. You might also like some diced andouille sausage instead of the bacon.

Close up front shot of succotash recipe garnished with bacon

More Southern side dish recipes that you might enjoy:

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