Superfast Corn Succotash Recipe

As an Amazon Associate I earn from qualifying purchases.

This lightning-fast corn succotash recipe is a celebration of vibrant, garden-fresh vegetables, generously packed with a symphony of delectable flavors. With a medley of colorful and nutritious ingredients, it’s a feast for both the eyes and the taste buds. From the crisp kernels of golden corn to the tender, succulent beans and the earthy, aromatic herbs, every component harmonizes in a delightful dance of tastes and textures.

Wooden spoon scooping out serving of succotash.

The succotash bursts with the natural sweetness of the corn, accentuated by the robust flavors of the assorted vegetables. The slight char and caramelization from cooking lend an additional depth of flavor, creating a rich, multi-dimensional taste profile. Each bite is a delightful contrast of tender and crunchy, delivering a satisfying mouthfeel that leaves you craving more.

What sets this succotash apart is its versatility. It can stand proudly as a vibrant side dish, a hearty topping for grilled meats or fish, or even serve as a base for a vegetarian main course. The abundance of vegetables not only brings a burst of colors to your plate but also provides a plethora of essential nutrients, making it a wholesome addition to any meal.

Furthermore, this succotash recipe is not only a culinary triumph but also a testament to efficiency. Its superfast preparation means you can enjoy a wholesome, flavorful dish in no time at all. Whether you’re seeking a quick weeknight dinner solution or a stunning side dish for a special occasion, this corn succotash is sure to impress with its delightful blend of fresh, flavorful ingredients. It’s a celebration of nature’s bounty, transformed into a dish that brings joy to the table. Succotash would go as a perfect side dish for meals like Grilled Chicken TendersCrock Pot Pulled Pork, and Slow-Roasted Beef Brisket in the Oven

Recipe ingredients for succotash.

Ingredients Needed To Make This Superfast Corn Succotash Recipe

  • Corn
  • Baby lima beans
  • Apple cider vinegar
  • Dried parsley flakes
  • Diced pimentos
  • Sugar
  • Salt
  • Pepper
  • Bacon

Helpful Kitchen Tools

How to Make Corn Succotash

Frying bacon in skillet.

 Cook your bacon in a large skillet over medium to high heat until done. When you remove your bacon from the skillet, reserve two tablespoons of bacon grease. 

Save the rest. For information on what to do with bacon grease, click here.

Corn and lima beans in skillet.

Add frozen corn and frozen lima beans to skillet and cook over medium-high heat, stirring often, until heated through, or about five minutes. 

Rest of ingredients for succotash added to skillet.

Add in all other ingredients, including crumbled bacon.

Big bowl of succotash.

Stir well and bring to a simmer until sugar is dissolved. Serve warm and enjoy! 

Note: Sometimes I double the vinegar and sugar for more flavor punch.

How To Store Corn Succotash

  • While you can freeze succotash, I don’t recommend it as the vegetables become quite mushy when thawed. Instead, I recommend just storing leftovers in an airtight container in the fridge for up to four days. When it’s time, reheat in a skillet or in the microwave.
  • You can also follow this rule to make this Southern succotash recipe ahead of time. Store in the fridge a few days in advance and then heat in a skillet.

Commonly Asked Questions

What do you serve with succotash?

Succotash is the perfect summer side dish, which is usually served alongside grilled or barbecue meats. Pair your succotash with grilled chicken tenderloinsslow-roasted beef brisket, pulled BBQ chicken, or pork chops.

Can you make this succotash recipe vegan or vegetarian?

Yes, just omit the bacon and this instantly becomes a vegan and vegetarian succotash recipe. You can also simply use olive oil instead of bacon grease.

Why do you use apple cider vinegar in this recipe?

I personally have a fondness for apple cider vinegar, and I enjoy using it to season vegetables and in salads. I always make sure to have a good supply on hand. While it might not be unusual for me to have two or three gallons, my husband finds it a bit eccentric and humorously likens me to the “crazy cat lady” of cider vinegar enthusiasts.

Can I use fresh corn and lima beans instead of frozen in this recipe?

Absolutely! You have the option to use fresh corn kernels and lima beans if you prefer. The recipe is flexible in that regard. You can also substitute lima beans with edamame or a can of white/butter beans for variety.

Are there any additional ingredients I can add to this summer succotash for extra flavor?

Certainly! You can enhance this succotash with grape or cherry tomatoes, bell pepper, 1/2 cup of chopped and trimmed fresh okra, jalapenos or a sprinkle of chili powder for a spicy kick, and fresh basil or dill sprinkled on top. These additions can elevate the flavors to your liking.

Some succotash recipes use heavy cream. Why did you choose not to include it in this recipe?

While some succotash recipes incorporate heavy cream for added richness, I personally prefer this fresh version without it. The combination of fresh vegetables and the tangy apple cider vinegar provides a vibrant and delightful flavor that I find more to my liking.

Check out these other sensational Southern side dishes:

Big bowl of succotash.

Superfast Succotash

Loaded to the brim with delicious veggies and filled with flavor, this is a quick and easy succotash recipe made with Southern style.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: American
Keyword: succotash
Servings: 4
Calories: 140kcal


  • 4 slices bacon
  • 3 cups frozen baby lima beans thawed and patted dry
  • 2 cups frozen corn thawed and patted dry
  • 1 4-ounce jar diced pimentos, drained
  • 1 tablespoon dried parsley
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 3 teaspoons salt
  • 1 teaspoons ground black pepper


  • In a large skillet, cook bacon over medium heat until crisp. Set aside to cool slightly and then crumble. Reserve 2 tablespoons of rendered bacon fat in the pan.
    4 slices bacon
  • Add lima beans and corn to skillet and cook until heated through, approximately 5 minutes. Remove from heat.
    3 cups frozen baby lima beans, 2 cups frozen corn
  • Stir in pimientos, parsley, vinegar, sugar, salt, and pepper. Sprinkle with bacon.
    1 4-ounce jar diced pimentos, drained, 1 tablespoon dried parsley, 3 tablespoons apple cider vinegar, 1 teaspoon sugar, 3 teaspoons salt, 1 teaspoons ground black pepper


Calories: 140kcal
Tried this recipe?Mention @southernplate or tag #southernplate!



Similar Posts


  1. 4 stars
    I just made this recipe and followed it to a T. I thought it was too salty. I will definitely make this succotash recipe again and again, but I plan to cut the amount of salt in half.

  2. I usually don’t like vegetables! I think I’d love this Succotash! I do like Lima beans, corn, & bacon! Thanks for sharing!

  3. Succotash seems to be a staple in the South. I love the stuff. I’m an Alabamian and I love the expression, “The only thing better than living in the South is eating in the South,” although I think we pronounce it “eatin.”

  4. I’m going to make this soon, we love vinegar as well! A couple of years ago I tried a succotash recipe, but it was a huge flop. Can’t remember what all was in it, but it was baked in the oven and had canned tomatoes. Blech. I often make recipes because they sound interesting/unusual, and it often works out well, but not that time! Your version definitely looks tastier.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating