This superfast corn succotash recipe is loaded to the brim with delicious vegetables and filled with flavor.
This superfast corn succotash recipe is sure to be a hit! When it comes to good old-fashioned Southern cooking, my favorite things are usually the vegetables – most of the time even more than the desserts! I love garden fresh veggies (especially medleys of them), seasoned up just right and served fresh off the stove. Classic succotash is akin to manna from Heaven for me, and I don’t think it’s blasphemy to say that considering God made all of the ingredients – well, mostly. Although bacon isn’t a natural occurrence on its own, I’m pretty sure it was divinely inspired.
So, what is succotash? According to Wikipedia, it has Indigenous American origin and is known as one of the oldest dishes you’ll usually find on a Thanksgiving table. It’s a dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added, as we did here. This Southern side dish is fresh, vibrant, and so delicious – the ultimate crowd-pleasing favorite.
This is my recipe for superfast corn succotash and it is a BREEZE to throw together. Plus, it uses frozen veggies to save you time. I prefer frozen over canned because they are so much closer to fresh. Let’s get cooking!
- Baby lima beans
- Apple cider vinegar
- Dried parsley flakes
- Diced pimentos
How to Make A Recipe for Succotash Step by Step
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.
Add frozen corn and frozen lima beans to skillet and cook over medium-high heat, stirring often, until heated through, or about five minutes.
Add in all other ingredients, including crumbled bacon.
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.
- 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.
- Why apple cider vinegar? Honestly, I just love this stuff and I love seasoning vegetables and making salads with it. As a result, I keep a good supply on hand. Two or three gallons doesn’t seem the least bit odd to me but my poor husband thinks I’m the cider vinegar equivalent of the crazy cat lady.
- You can opt to use fresh corn or canned corn kernels instead of frozen corn. This goes for using fresh lima beans instead of frozen, too. Alternatively, substitute lima beans for edamame or a can of white/butter beans.
- Here are some additions you can add to this summer succotash recipe: grape or cherry tomatoes, bell pepper, 1/2 cup of chopped and trimmed fresh okra, jalapenos or a sprinkle of powder for a spicy kick, and fresh basil or dill sprinkled on top.
- Some succotash recipes include heavy cream to add to the dish’s richness, but I personally prefer this fresh version.
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 tenderloins, slow-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.
Check out these other sensational Southern side dishes:
- 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