Succotash

By Farideh Sadeghin

Published June 11, 2024

Succotash
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(251)
Comments
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Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.

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Ingredients

Yield:4 servings
  • 2tablespoons unsalted butter
  • 1tablespoon olive oil
  • 1medium Vidalia onion, finely chopped
  • 1red bell pepper, cored, seeded and finely chopped
  • 2teaspoons garlic powder
  • 1teaspoon sweet paprika
  • 3garlic cloves, minced
  • 1pound frozen corn kernels, defrosted, or 6 ears corn, husked, kernels removed
  • 1pound frozen lima beans, defrosted
  • 1pint cherry tomatoes, halved
  • 1tablespoon roughly chopped parsley
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

401 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 14 grams protein; 1032 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 tablespoon of the butter with the oil in a large skillet over medium-high. Add the onion and cook until soft, stirring occasionally, 3 to 5 minutes. Add the bell pepper and cook until soft, about 3 minutes, then stir in the garlic powder, paprika and minced garlic. Cook until fragrant, about 1 minute.

  2. Step 2

    Stir in the corn and lima beans. Cook, stirring occasionally, until they’re heated through, about 5 minutes. Add the remaining butter and stir until melted. Remove from the heat and stir in the tomatoes and parsley. Season with salt and pepper and serve.

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Ratings

4 out of 5
251 user ratings
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Comments

Peter in Maine

Cooks should definitely add a finely chopped green or red pepper to this, and use red pepper for color. Also a minced serrano or deseeded jalapeno will be welcome. I question the tomatoes, which in this dish have a tendency to dull the texture; some tomato paste would be a good add for flavor and sweetness, but cherry tomatos have too much liquid for a dish that thrives from the starchy texture of the beans and crunch of the corn. Add the peppers and you’ll have a much more satisfying dish.

Ellen

Substitute edamame for the lima beans -- so tasty!

Cascadian

It’s summer, let the veggie flavors shine! Sweat the onions and red pepper in butter and a tablespoon of bacon fat, add fresh corn and lima beans with some kosher salt and a generous grind of pepper, and sizzle a few minutes until the corn is barely cooked and the limas are hot. The tomatoes, garlic and paprika all unnecessary. Cubed fresh crookneck or pattypan squash are a welcome addition. Happy summer!

KS

Really great! We used corn from 6 ears and fresh peas from 1 quart of pods. Kept the garlic and paprika. Skipped the tomatoes. We'll be making this every summer.

Sarah S

Added okra from the garden, otherwise made as is, personally loved the tomatoes tossed in at the end and warmed through. I thought it added a lot of flavor, and it helps use up the in season veg! I think I warmed/ cooked mine a bit longer than the recipe due to the picture and I liked that they were broken down a bit more.

ellie

Swapped the garlic powder for an equal amount of Tony's creole seasoning because that's what we had on hand - otherwise followed recipe as written. Added a lovely kick and this was a heavenly summer side! Had to stop myself from going back for thirds.

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