Southern Succotash

5 from 9 votes

This traditional Southern succotash recipe is an easy side dish or affordable entrée that pairs sweet corn, lima beans, and tomatoes with savory bacon and butter. Use fresh summer produce or frozen veggies straight from the freezer for a bright, buttery skillet side.

Course Side Dish

Cuisine American, Southern

Keyword skillet succotash recipe, southern succotash, succotash, succotash recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 203.3kcal

Author Blair Lonergan

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.

Video

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.

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