Corn Succotash is the perfect summer side made with freshly grilled corn cut off the cob, lima beans, and delicious vegetables.
Summer is the best time of the year to enjoy all the cookout favorites like Easy Pulled Pork, BBQ Pulled Chicken, and Best EVER Baked Beans. This Side Dish is the perfect flavorful salad to add to your menu.
Sabrina’s Corn Succotash Recipe
Corn Succotash is side dish that’s perfect for the summer season. You can alter it with any vegetables you’d like and you can even leave it completely raw if you’d like (I like swapping cucumber for zucchini when enjoying raw).
Recipe Card
Ingredients
- 1 tablespoon canola oil
- 4 ears yellow corn
- 2 tablespoons butter
- 2 zucchini , chopped
- 1 pint cherry tomatoes , cut in half
- 1 cup lima beans
- 1/2 red onion , chopped
- 1/4 cup cilantro , chopped
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 lime , juiced and zested
Instructions
- Rub the canola oil on the corn and cook the ears of corn on the grill or on a cast iron griddle on your stovetop (on medium-high heat) until lightly charred (4-5 minutes) then let cool.
- Cut the corn off the ears into a large bowl, add the butter to a skillet, and cook the corn and zucchini for 5-6 minutes or until softened.
- Add in the rest of the ingredients and toss before serving.
Nutrition
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Table of contents
About This Recipe
Corn Succotash includes corn (raw, frozen or grilled works well), lima beans, bell peppers and onions. These are the most common ingredients in a succotash, but you can certainly be as creative as you’d like with your own recipe. Many people enjoy it even more with the addition of bacon.
Fun Tip! Keep the corn cobs that you cut the corn off of. These are perfect for making soups/vegetable broths/chowders and add a ton of corn flavor.
How to Serve
An easy summer side dish like this one is perfect because the ingredients are great at room temperature. I even love packing this in picnic baskets during the spring/fall seasons to enjoy with other sandwiches or pasta salads.
Cheesecake Factory Copycat Version
In case you love copycats as much as I do I also have the Cheesecake Factory Copycat version of succotash. I was going to just make that recipe for you all but the Cheesecake Factory version doesn’t include lima beans and the spices are unique.
I wanted to give you all a more classic option with this alternative recipe included if you want a different option.
Ingredients:
- 2 tablespoons olive oil
- 2 cups frozen or fresh corn
- ½ yellow onion, chopped
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 teaspoon cumin powder
- ¼ teaspoon hot sauce
- ½ teaspoon Kosher salt
- ¼ teaspoon coarse ground black pepper
- chopped cilantro
Directions
- Add the olive oil, corn, onion, squash and bell pepper to the pan and cook on medium heat for five minutes.
- Add in the rest of the ingredients except for the cilantro and stir, cooking another five minutes.
- Garnish with cilantro and serve.
Variations
- Bacon: If you’d like to make Corn Succotash with bacon cook and chop the bacon first. Keep the bacon to the side, remove the fat from the pan and continue making the recipe as directed. Do not use the bacon fat in cooking the rest of the ingredients UNLESS you are planning to serve this succotash warm.
- Creamy: For a creamy version of this recipe use butter as your cooking oil, and when the vegetables are done cooking, just before adding the spices, add in ½ cup heavy cream.
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Photos used in previous versions of this post.
Hi Sabrina: I haven’t tried this yet, but am planning a buffet for later this spring. Do you know if this will hold well in a chafing pan, and can it be prepped a day before?
I’m looking forward to trying it (but I’ll be swapping out the lima beans for chick peas…I don’t like lima beans).
Hi Ben, this can be prepped a day before, but with some slight changes. You’ll want to prep the corn and zucchini as directed, and add the rest of the ingredients the day of the buffet. Drain any liquid that has appeared at the bottom of the corn and zucchini as well. Even though everything will be kept warm in the chafing dish, adding the fresh elements before serving will give the best results. Let me know how everything turns out!
TERRIFIC! Easy, Flavourful, Delicious! Makes a simple meal special.
This is the best succotash dish I have ever made. Easy and so worth making especially now, during the summer months. Easy, fresh and healthy. I used avocado oil spray instead of adding butter. It needed hardly any seasoning, delicious as-is!
This is delicious!
So glad you enjoyed it!
I’m looking forward to making this for an upcoming birthday party. I wondered if you used frozen cooked lima beans, or canned limas? I like them either way, but wondered.
Thank you.
I used frozen because they have a fresher taste but you can use canned for this too. Hope this helps!
It’s been so long since I had succotash! This looks so good! I need to make it soon.
I hope you enjoy it Anna!
How wonderful to have all these fresh, colorful veggies in one dish! This looks fabulous for a summer meal!
Thanks Patricia!
Looks SO delicious! Need to try soon!
Thanks Jamielyn!
I want to eat some of this right now!
This looks so flavorful. It’s the perfect side!
It really is!
One of my absolute favorite things about summer! Nothing beats fresh corn in this succotash!!
I love this! Great side dish!
Thanks Krista!