Succotash Lima Beans Corn

The kitchen window was open, letting in that perfect September breeze, and my neighbor Sarah had just dropped off a basket of vegetables from her garden. I had no plan, just a beautiful mess of colorful produce and a craving for something that tasted like sunshine.

Last summer, I made this for a backyard barbecue and watched my father-in-law go back for thirds. He grew up in South Carolina and kept talking about how his grandmother made something similar on Sundays, but he never could quite remember her exact proportions. That little bowl of vegetables unlocked a whole afternoon of family stories.

Ingredients

• 1 cup fresh or frozen lima beans: These buttery little beans are the heart of the dish, bringing a creaminess that balances the crisp vegetables perfectly
• 2 cups fresh or frozen corn kernels: Fresh corn gives you those sweet pops of summer flavor, but frozen works beautifully when corn season has passed
• 1 medium red bell pepper, diced: I love how the red pepper adds this gorgeous color contrast and a subtle sweetness that plays off the corn
• 1 small zucchini, diced: Zucchini soaks up all those buttery juices and becomes tender without turning mushy
• 1 small red onion, finely chopped: Red onion brings a mild sharpness that cuts through the sweetness of the corn and peppers
• 2 cloves garlic, minced: Because everything tastes better with garlic, and here it creates this aromatic base that makes the whole dish smell incredible
• 2 tbsp unsalted butter: Butter is what ties all these vegetables together, creating that velvety coating that makes each bite feel special
• 1/2 tsp kosher salt: Essential for popping all those vegetable flavors forward
• 1/4 tsp freshly ground black pepper: Freshly ground makes a difference here, adding just enough warmth
• 1/4 tsp smoked paprika: My secret ingredient that adds this subtle smoky depth, almost like the vegetables spent time on a grill
• 2 tbsp fresh parsley, chopped: Sprinkled on at the end, parsley brings this fresh brightness that makes everything taste alive
• 1/4 cup vegetable broth or water: Just enough liquid to help everything steam and meld together
• 1/4 cup cherry tomatoes, halved (optional): I add these sometimes when I want little bursts of acidity throughout the dish

Instructions

Prep the lima beans:

Get a medium saucepan of salted water bubbling and drop in your lima beans for about 4-5 minutes until theyre just tender. You want them cooked through but still holding their shape.

Build your flavor foundation:

That butter melting in your large skillet over medium heat will smell incredible. Toss in the red onion and let it soften for 2-3 minutes until its translucent and fragrant.

Add the aromatic vegetables:

Stir in the garlic, red bell pepper, and zucchini. Let them cook together for 3-4 minutes until the vegetables start to soften and your kitchen smells amazing.

Introduce the sweet corn:

Add those corn kernels and cook for another 2 minutes. The corn will start to glisten and youll see the colors really coming together.

Bring it all together:

Add your cooked lima beans, the vegetable broth, salt, pepper, and smoked paprika. Stir everything together and let it simmer for 5 minutes until all the vegetables are tender and everything is heated through.

Optional tomato addition:

If you are using cherry tomatoes, toss them in during the last 2 minutes so they warm through but keep their shape.

Finish with freshness:

Remove from heat and sprinkle that fresh parsley on top. The contrast of the bright green against the colorful vegetables is beautiful.

Save

My daughter used to call this confetti corn because of all the colors, and now thats what we officially call it in our house. It has become her most requested side dish for birthday dinners.

Making It Year Round

I used to think succotash was only worth making in late summer when fresh corn was everywhere. Then I discovered that high-quality frozen vegetables actually work beautifully, and now I make this comforting dish all through winter when I am craving something bright and cheerful.

Serving Suggestions

This has become my go-to for potlucks because it holds up so well at room temperature and looks stunning on a buffet table. Sometimes I serve it over creamy polenta for a vegetarian main that feels substantial enough for dinner.

Make Ahead Wisdom

The flavors actually deepen if you make this a few hours ahead and let it sit at room temperature. I have found it tastes even better the next day, which makes it perfect for meal prep or entertaining.

• Reheat gently over low heat with a splash more broth
• Serve at room temperature for picnics or barbecues
• Store in an airtight container for up to 4 days

Save

There is something so satisfying about a dish that lets vegetables shine while still feeling comforting and substantial. This succotash has become one of those recipes I turn to again and again.

Recipe FAQs

→ Can fresh lima beans be used instead of frozen?

Yes, fresh lima beans can be used; cook them briefly until tender before combining with other ingredients.

→ What variations can enhance succotash flavors?

Adding smoked paprika, cayenne, or substituting butter with olive oil creates diverse flavor profiles.

→ Is succotash suitable for vegan diets?

Replacing butter with olive oil makes this dish fully vegan while maintaining richness.

→ How long should succotash be cooked?

The total cooking time is about 20 minutes, enough to soften vegetables and marry flavors.

→ Can other vegetables be added?

Okra, green beans, or cherry tomatoes can be added to diversify texture and flavor.