Packed with healthy vegetables like beans, yellow squash, and corn this easy Southern Succotash recipe makes for the perfect potluck or holiday side dish.
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.
Table of Contents
- What is Succotash?
- Tips to Make Easy Southern Succotash:
- Easy Southern Succotash Recipe
- Holiday Side Dish Recipes for Wednesday:
- Connect with Blogghetti! Be sure to follow me on my social media, so you never miss a post!
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!
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.
Easy Southern Succotash Recipe
Easy Southern Succotash
- 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
- 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.
Holiday Side Dish Recipes for Wednesday:
- 5 Ingredient Corn Casserole from Cheese Curd in Paradise
- Balsamic Mustard Brussels Sprouts from Hezzi-D’s Books and Cooks
- Broccoli Cheese Casserole from A Kitchen Hoor’s Adventures
- Cheddar Green Bean Casserole from Kate’s Recipe box
- Cheesy Hasselback Potatoes from Family Around the Table
- Cranberry Leek Wild Rice from The Complete Savorist
- Easy Southern Succotash from Blogghetti
- Honey Glazed Carrots from Dutch Oven Daddy
- Honey Roasted Carrots with Thyme from Sweet Beginnings
- Hot Honey Skillet Corn from Our Good Life
- Okra Casserole from The Spiffy Cookie
- Par-Baked Dinner Rolls from Karen’s Kitchen Stories
- Pepper Bacon Mac N Cheese from Simply Inspired Meals
- Roasted Garlic and Herb Mushrooms from Cook with Renu
- Sauteed Brussels Sprouts with Bacon from Renee’s Kitchen Adventures
- Sauteed Chayote Squash with Onions and Bacon from A Day in the Life on the Farm
- Slow Cooker Macaroni and Cheese from Palatable Pastime
See you Friday for more side dish recipes!
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One of my favorite comfort food vegetable dishes is succotash. I need to make it more, especially yours!
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.
This looks amazing! I really enjoy Southern food, I am excited to try this!
Such a colorful side dish! I think even my son would eat this one.
Wendy Klik says
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.
You can’t go wrong with succotash! It works as a side with so many dishes.