This Sweet Corn Succotash recipe is vibrant, bursting with fresh flavor and only requires 8 easy-to-find ingredients along with a few pantry staples! This savory side dish is overflowing with buttery corn, tender lima beans, crispy bacon, sweet peppers, juicy tomatoes, fresh herbs and flavorful seasonings! This crowd-pleasing favorite is the perfect combination of beautiful colors and bright, delicious flavors! Plus, it's totally flexible - you can make this Southern succotash with fresh or frozen vegetables and easily customize it with whatever produce you love! And, you can serve it as a warm side dish or a cold salad!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
6-8slicesBacon – cut into ½’’ pieces (about 6-8 ounces) (SEE NOTES for vegetarian option)
1medium Red Bell Pepper – seeded & small dice (about ¾ cup)
½medium Red Onion – small dice (about 1 heaping cup)
Kosher Salt & Ground Black Pepper- to taste
2clovesGarlic – finely chopped
4Ears Corn – shucked & kernels cut from cob (or 4 cups frozen corn kernels) (SEE NOTES)
2 ½cupsFresh-Frozen Baby Lima Beans - thawed (about 10 ounces) (SEE NOTES)
2TBSButter – cut into small cubes (OPTIONAL – IF SERVING WARM ONLY!)
2TBSApple Cider Vinegar
1cupCherry Tomatoes- halved (about 6 ounces)
¼Cuppacked Fresh Basil – thinly sliced & DIVIDED
¼CupGreen Onions – thinly sliced & DIVIDED
Cook bacon: Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat renders, about 8-10 minutes. Use a slotted-spoon to transfer the bacon to a paper towel-lined plate and set aside. Drain all but 2 tablespoons of fat from the pan.
Add the pepper, onions + garlic: Reduce the heat to medium and add the bell peppers and onions. Season cumin and cayenne, along with 1 ¾ teaspoons of salt and a ¾ teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the corn + lima beans: Add the corn and lima beans to the skillet. Cook, stirring occasionally, until the vegetables are just heated through and just tender, about 6-7 minutes.
IF SERVING WARM - Add the butter + vinegar: Add the butter and vinegar; and cook, gently stirring constantly until the butter is melted, about 1 minute. Remove from heat and proceed directly to the next step.IF SERVING COLD - Add the vinegar: Turn off the heat and add the vinegar to the pan. Gently stir the succotash to combine. Remove from heat. Let cool for 10 minutes before proceeding to next step.
Add tomatoes + fresh herbs: Add all of the cherry tomatoes, along with half the basil and half the green onions. Gently stir to combine.
Garnish and Serve: Top the succotash with the crispy bacon and the remaining fresh herbs (basil and green onions). Taste and adjust for seasoning and vinegar before serving. Serve and enjoy!
Vegetarian option: Omit the bacon and skip step 1 of the recipe. Use 2 tablespoons of good-quality olive oil to sauté the vegetables in step 2.
If using frozen vegetables: You will need to lightly thaw the frozen vegetables before proceeding with the recipe. To thaw frozen veggies: Place the vegetables in a colander and gently rinse for 1 minute with cool water. Let the vegetables drain and continue to thaw at room temperature while you prep the rest of the ingredients. Drain the vegetables well before using!
Serving: You can serve this succotash as a warm side dish or as a cold salad! If serving warm, I recommend adding a few pats of butter to the pan for a touch of luxurious, rich flavor (see step 4). If you are serving it cold, I love to add crumbled feta or goat cheese along with some avocado just before serving for a bit of creamy, rich flavor!
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.