Corn Succotash

by Sabrina Snyder

Last Update:

20 Comments

5 from 2 votes
6 servings
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
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Corn Succotash is the perfect summer side made with fresh veggies and no mayo! The best part is it can be served hot or cold! Give it a try!

This side dish is the perfect flavorful Salad to add to your Summer menu. Other great salads to try when it’s hot out are my Chickpea Salad and my Chopped Salad.

bowl of corn and veggies
Recipe Snapshot

Why You’ll Love This Succotash?

  • It’s a quick recipe to make that is packed full of veggies that is perfect to serve at your next BBQ.
  • Can be enjoyed hot or cold and easily customizable to add other ingredients you’d like.

Sabrina’s Corn Succotash Recipe

Corn Succotash is side dish that’s great for the summer season because the ingredients are perfect at room temperature. I even love packing this in picnic baskets during the spring and fall seasons to enjoy with other sandwiches or pasta salads. When working on BBQ and summer party menus I like to plan on warm and cold sides. Side dishes like Easy Cole Slaw are easy and served cold but they require mayonnaise which isn’t something most people like to keep at room temperature for extended periods of time. That is why this mayo-less side dish is a wonderful option to add to the spread because it can be serve hot or cold!

Recipe Card

Dinner, then Dessert

Corn Succotash Recipe

Corn Succotash is the perfect summer side made with fresh veggies and no mayo! The best part is it can be served hot or cold! Give it a try!
Yield 6 servings
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Vegetables mixed with ingredients and seasoning in bowl ready to serve
PrintRate

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

Calories: 125kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 534mg | Fiber: 4g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 34mg | Calcium: 32mg | Iron: 2mg

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Sabrina’s Tips

Here’s a fun kitchen trick – don’t toss those leftover corn cobs! After cutting off the kernels, save the cobs and use them to make homemade soups, chowders, or vegetable broth. As they simmer, they release sweet corn flavor. Simply freeze the cobs until you’re ready to use them, and you’ll always have a flavorful ingredient on hand!

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About this Recipe

Corn succotash includes corn (raw, frozen or grilled works well), lima beans, bell peppers and onions. Lima beans, corn and bell peppers are among the most common ingredients in a corn succotash, but you can certainly be as creative as you’d like with your own recipe. Many people enjoy corn succotash with bacon. 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).

Pairing Suggestions

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 along side this simple summer salad!

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.
  • Cheesecake Factory 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.

Cheesecake Factory Succotash

  • 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.

More Easy Veggie Sides

succotash pin image

Photos used in previous versions of this post.

Mixed corn with beans and peppers.
Corn and vegetable succotash served in a white bowl.
Corn with peppers and beans in a serving dish.
Succotash made with corn, peppers, and beans.
Vegetable salad in a bowl 4x3
Succotash featuring corn, peppers, and fresh vegetables

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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).

    Reply

    1. 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!

      Reply

  3. 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!

    Reply

  5. 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.

    Reply

  7. How wonderful to have all these fresh, colorful veggies in one dish! This looks fabulous for a summer meal!

    Reply

  11. One of my absolute favorite things about summer! Nothing beats fresh corn in this succotash!!

    Reply