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–+ servings
Succotash on a platter with a spoon
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5 from 1 rating

Easiest 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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dishes, Salads, Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: corn succotash, indigenous food, indigenous recipes, native american recipes, succotash
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Christmas, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp oil or unsalted butter 28 g
  • ½ cup diced yellow onion about ½ an onion
  • 4 cloves garlic minced
  • 1 jalapeno finely diced
  • 6 ears corn kernels cut from the cob
  • 2 zucchini diced
  • 1 red bell pepper seeded and diced
  • 2 cups lima beans 340 g
  • 2 Tbsp unsalted butter 28 g
  • ¼ cup fresh basil chopped, 10 g
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika

Instructions

  • 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, about 5 minutes.
    Chopped onions, green peppers, and minced garlic are sautéing in a black frying pan on a blue background, forming the flavorful base for a corn succotash.
  • Veggies: Increase heat to medium/high. Add corn kernels, zucchini, and bell pepper. Cover and cook, stirring occasionally, until zucchini is soft and corn is brown around the edges, about 10 minutes.
    A frying pan containing diced zucchini, red bell pepper, and corn kernels—perfect ingredients for a vibrant corn succotash—is arranged separately on a light blue background.
  • Beans: Stir in the lima beans and cook until warm, about 3 minutes.
    A skillet filled with vibrant corn succotash and topped with a pile of raw lima beans, photographed from above on a blue background.
  • Serve: Remove from heat, and stir in the remaining butter, basil, salt, pepper, and paprika. Serve warm.
    A skillet filled with corn succotash, featuring tender lima beans, zucchini, and red bell peppers, with a metal spoon resting inside.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 45g | Protein: 10g | Fat: 10.2g | Saturated Fat: 5.3g | Cholesterol: 20mg | Sodium: 477mg | Potassium: 903mg | Fiber: 8.1g | Sugar: 8.4g | Calcium: 40mg | Iron: 6mg
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