Easy Succotash is a colorful, fresh summer side dish that comes together quickly, and pairs well with all of your warm weather favorites.
A tasty Corn Salad or Corn Succotash is the perfect light Vegetable Side for all summer long. Packed with bright colorful vegetables, this is a delicious family-friendly recipe you’ll be making over and over again.
Why You’ll Love This Succotash?
- The cilantro lime sauce adds a nice and tangy finish that truly rounds out each individual ingredient.
- This side is versatile and pairs well with any main dish you throw at it from chicken to steak, fish and even tacos!
Sabrina’s Easy Succotash Recipe
Succotash is a dish that should not be overlooked. It’s a flavorful and healthy side made with a combination of corn and other in season vegetables. Often served as a side to grilled meats like Grilled Chicken Thighs, and seafood like Tilapia, it also makes a hearty vegetarian entree. Plus, you can easily double or triple the recipe to feed a crowd on a budget. I’ve included variations below to add even more ideas to this quick cooking recipe!
Recipe Card
Ingredients
- 2 tablespoons unsalted butter
- 16 ounces super sweet yellow corn , thawed and drained
- 2 red bell peppers , diced
- 2 zucchini , chopped
- 3 cups lima beans , canned or frozen, drained
- 1/2 red onion , finely chopped
- 1/4 cup cilantro , chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 lime , juiced and zested
- 2 tablespoons vegetable oil
Instructions
- Add the butter to a skillet, and cook the corn, red bell peppers, zucchini and lima beans for 5-6 minutes or until softened.
- Add to a large bowl and let cool for 5 minutes.
- Add in the onion, cilantro, salt, black pepper, lime juice, lime zest and vegetable oil.
- Toss to combine, serve immediately.
Nutrition
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Chef’s Note
Succotash is best when the vegetables still have a bit of texture, so don’t cook until completely soft. Also, if corn is in season this is a great place to use it. Cut the corn straight from the cob for extra fresh flavor.
Table of contents
Can this be made ahead of time?
Yes, this can be made ahead of time and stored in the refrigerator for up to three days. It’s also a great option for meal prepping or for making ahead for a dinner party or barbecue. Prepare as instructed, then let cool to room temperature. Transfer to an airtight container and store in the refrigerator until ready to serve. Reheat in a skillet over medium heat until warmed through or serve it cold.
How to Store
- Store: Serve right away, and don’t leave out for no more than 2 hours at room temperature. Store in an airtight container in the refrigerator for up to three days.
- Reheat: When reheating, add a bit of vegetable oil or butter to the skillet and cook over medium heat until warmed through. It’s important not to overcook the vegetables, as this can result in a mushy texture.
- Freeze: This can be frozen for up to three months. To freeze, let cool completely and then transfer it to a freezer-safe container. When reheating, thaw in the refrigerator overnight, and then reheat in a skillet over medium heat. However, the freezing and reheating process will alter the texture of the vegetables.
Variations
- Meat: Toss some cooked and diced Baked Ham, bacon, or andouille sausage with the corn mixture after it’s cooked. For an even meatier, down South flavor, cook the bacon first then use the drippings instead of the butter.
- Southwest: Swap half the lima beans with black beans and cook the veggies with some Taco Seasoning for a Tex-Mex flavor. Serve with diced avocado and crumbled queso fresco.
- Italian: Add diced tomatoes, and swap half the beans with cannellini beans, and use chopped basil instead of cilantro for an Italian flavor. You can also add some grated Parmesan cheese on top for a cheesy finish.
- Casserole: Pour the finished Succotash into a baking dish and cover with puff pastry, pie crust dough, or Buttermilk Biscuit dough. Bake at 350 degrees for 15-20 minutes, or until the topping is cooked through.
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