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!
Servings 6 - 8 people
- 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
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.
- 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.
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