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Easy Southern Succotash

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Packed with healthy vegetables like beans, yellow squash, and corn this easy Southern Succotash recipe makes for the perfect potluck or holiday side dish. 

close up of Easy Southern Succotash

Middle of the week with our #HolidaySideDishes and I’m bringing this easy southern succotash recipe to the table.  All this week, my fellow Festive Foodie bloggers and I are sharing side dishes so you can get that menu planned for the holidays.  Below the recipe for this delicious succotash, you will find today’s links for the recipes.  If you missed my slow cooker cheesy green bean casserole on Monday, check it out here and come back Friday for more recipes!

You may also like this delicious and healthy Broccoli Salad or this Savory Herb Rice for even more side dishes.

Growing up we’d have simple succotash – with just corn and Lima beans from a can.  It was just okay and I could never eat Lima beans by themselves.  I love them in a mixed veggie mixture or in soups, just not alone.  A few years back, I was in Florida visiting my BBF and her husband and they took us to a local restaurant that had southern succotash – it was amazing. While I can’t exactly remember everything in the side dish, I know the basics.  My version is easy to make and it’s the perfect potluck or holiday dish to bring to the table.  

close up of Easy Southern Succotash
Succotash is such a versatile side dish that uses some of your favorite ingredients.

What is Succotash?

Simply put, it’s corn and beans.  It’s what you add to that combination that makes it even better.  There are so many varieties of the dish from the North to the South.  Adding in fresh okra, zucchini, green tomatoes, bacon, green beans, or cherry tomatoes are just a few of the additions to this delicious side dish.  

This side dish has a long history and the first time it was created was by Native American Indians from the northeastern US (New England area).   The name Succotash is from a Narragansett word “msickquatash” meaning broken corn.   Since this dish is very economical to make, it was very popular during the Great Depression.  It’s a healthy dish and full of fiber too, which makes it a filling food to serve.  

Another way to look at succotash is that it celebrates the best of what the garden can offer with fresh vegetables; the beautiful colors and fresh flavors are just perfect. The best part to me is that you can add in what YOU like.  I’m not a fan of okra but I love squash.  I have a family member who isn’t fond of bacon so I leave it out.  Use what you have on hand!

White bowl filled with southern succotash on a marble countertop

Tips to Make Easy Southern Succotash:

  • I use frozen corn and Lima beans for convenience.   The rest of the vegetables were fresh as was the thyme.  Very little oil or butter is used in the dish. 
  • Fresh corn can be used in place of the frozen. I don’t care for canned corn but have used it in a pinch.
  • Replace thyme with other fresh herbs you like.
  • I like to start with roasting the corn in a large skillet with a little olive oil.  Once the corn is thawed and starting to lightly brown, I add the orange and red bell pepper and onion, and garlic.  Let them cook for a few minutes over medium-high heat and then add the Lima beans and yellow squash.  Cook until everything is hot and the squash is tender-crisp.  
  • Season with salt and pepper and toss in the fresh thyme; then serve. 

close up of Easy Southern Succotash
Simple, delicious, and perfect for your holiday buffets. 
White bowl filled with southern succotash on a marble countertop
This is also a delicious summer dish when fresh sweet corn is in season.

Easy Southern Succotash Recipe

close up of Easy Southern Succotash

Easy Southern Succotash

Packed with healthy vegetables like Lima beans, yellow squash, and corn this easy Southern Succotash recipe makes for the perfect potluck or holiday side dish.
5 from 3 votes
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Ingredients

  • 2 tbsp olive oil
  • 3 cups frozen corn (fresh can be used)
  • 1 medium onion, diced
  • 1 whole red bell pepper, diced
  • 1 whole orange bell pepper, diced
  • 2 – 3 cloves fresh garlic, minced
  • 2 small yellow squashes, seeds removed and diced
  • 2 10 oz bags of frozen Lima beans
  • salt and pepper, to taste
  • 1 tbsp fresh thyme leaves

Instructions

  • Heat a large skillet with the olive oil medium heat.
  • Add frozen corn to the skillet and saute until the corn is thawed and starting to turn lightly brown. Add in the onion, peppers, and garlic – saute until a couple of minutes, or until the onions and peppers begin to soften.
  • Add the Lima beans and squash ; cook uncovered stirring occasionally, until the squash is tender-crisp, about 8 – 10 minutes.
  • Remove from the heat and season with salt and pepper to taste; and toss in fresh thyme.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!
close up of Easy Southern Succotash
Serve this side dish with some grilled or baked pork chops.

Holiday Side Dish Recipes for Wednesday:

 
 See you Friday for more side dish recipes!

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Enjoy!

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6 Comments

  1. 5 stars
    I love succotash. I have never had it from a can like you described, I bet I wouldn’t have enjoyed that much either. Love the crunch factor going on in this recipe.

  2. Sufferin’ Succotash….I have never had this dish. I don’t think it is very popular here in the Midwest but I’m going to change that when I serve this up and impress everyone.