Easy Corn Succotash

This corn succotash recipe is a vibrant, veggie-packed side dish with serious flavor and deep roots in Indigenous culture. And the best part? It’s ready in just 30 minutes, making it perfect for busy weeknights or entertaining friends and family with minimal effort!

Your Go-To Veggie Side

Corn succotash is the veggie-packed side dish you need! Originally created by Native Americans, this simple yet flavorful recipe has been enjoyed for centuries and highlights fresh, in-season produce. (Fun fact: some food historians believe it might have been served at the very first Thanksgiving!)

The name “succotash” comes from the Narragansett word msickquatash, meaning “broken corn” or “boiled whole ear of corn.” Essentially, we’ll boil whole ears of corn and combine them with fresh vegetables and beans for a hearty, satisfying meal (talk about yum!).

My version stays true to the classic roots with fresh, seasonal ingredients while adding a few modern twists (because you know how I do). So, without further ado, let’s get cooking!

Here’s What You’ll Need

While it may seem like a lot of ingredients, corn succotash is pretty flexible, so you can use what you have. Jump to the recipe card for exact measurements!

• Butter: You can never have too much butter! We’ll use this to saute the veggies, then add some extra at the end to help spread the seasonings.
• Savory Aromatics: Garlic is the mother lode of flavor, and onion is the father lode. Yellow onion is sweeter, but you could use white onion here.
• Jalapeno: My modern twist! I love a little spice and hope you do, too.
• Corn: We’ll use traditional whole ears of corn. Cut the kernels off and cook them (or use canned or frozen corn if you’re short on time).
• Extra Veggies: You can use fresh zucchini or your frozen summer harvest (or try another type of squash, like acorn or butternut!). And use any bell pepper you have or prefer. (Red is just a bit sweeter than yellow or green.)
• Lima Beans: These can be canned or dried (dried lima beans would need to be rehydrated). These are packed with protein and have a mild flavor.
• Basil: Fresh basil is best, but dried basil could be used in a pinch.
• Spices: To amp up the flavors of this fresh dish, I use salt, pepper, and smoked paprika (yum!).

Making Succotash Is Simple

Succotash is a pretty simple dish (my version takes just 4 steps!). Jump to the recipe card for the full printable instructions.

Step 1: Create The Flavor Base
Set the largest pan or pot you have over medium heat. Add oil or butter, onion, garlic, and jalapeno. Cook until soft and fragrant.

Step 2: Add The Veggies
Increase the heat to medium/high. Add corn kernels, zucchini, and bell pepper. Cover and cook, stirring occasionally, until the zucchini is soft and the corn is brown around the edges.

Step 3: Beans, Beans, Beans!
Stir in the lima beans and cook until warm, about 3 minutes.

Step 4: Serve Your Succotash
Remove from heat, and stir in the remaining butter, basil, salt, pepper, and paprika. Serve warm.

Try A Flavor Twist

Succotash with Okra: Okra is a classic southern ingredient and a great addition to succotash. Simply swap out zucchini 1:1 for okra!

Bacon Succotash: Another classic variation on this dish. To keep things veggie-friendly, try adding our vegan bacon bits.

Mexican-Style: Add black beans, a sprinkle of cotija cheese, a dash of your favorite hot sauce, and a squeeze of lime for a South-of-the-border flavor.

Serve It With

This corn succotash is great on its own, but here are some pairing ideas to round out your meal.

• Garden Fresh Tomato Soup is wonderful in the summer or on a cool fall day with a side of this vibrant salad.
• BBQ Pulled “Pork” Mushrooms is another great pairing that can be served as sandwiches or tacos.
• Vegetarian Thanksgiving Dinner! Succotash is an easy Thanksgiving side that can be made ahead of time and warmed up when ready to serve.