Corn Succotash is an American classic side dish that is made with corn and lima beans along with any other vegetables. Itβs a hearty side dish with quite the historic resume.
Table of Contents
This side dish is perfect for your Thanksgiving table or as a side to any main dish for a weeknight meal. It goes well with chicken, beef, and pork.
There’s pretty significant historical evidence that Succotash, Narragansett Indian for “broken corn kernels”, was served at the very first Thanksgiving dinner in 1621.
The dish became popular during the Great Depression because of its affordability. This dish is versatile and while it always contains corn and lima beans, it can also include ingredients like bacon, ham, jalapeΓ±os, squash, and herbs like sage and scallions.
Ingredients and Estimated Cost
Per Serving Cost: $1.68
Recipe Cost: $13.39
- 2 Tablespoons olive oil – $0.16
- Β½ cup red onion – $0.70
- 1 Tablespoon minced garlic – $0.12
- 3 cups fresh or frozen corn – $2.00
- 12 oz bag frozen Lima beans – $1.29
- 2 cups green beans, fresh or frozen – $3.36
- 1 red bell pepper – $1.38
- 1 pint cherry tomatoes – $3.99
- 2 Tablespoons salted butter – $0.22
- 1 teaspoon salt – $0.01
- 1 teaspoon ground black pepper – $0.02
- Β½ teaspoon smoked paprikaΒ – $0.02
- 2 Tablespoons fresh parsley – $0.12
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Succotash
- First, heat the olive oil in a large saute pan over medium-high heat and cook the onion, garlic, corn, lima beans, and green beans.Β
- Add the bell pepper, cherry tomatoes, butter, salt, pepper, and paprika and cook.Β
- Remove the pan from the heat and top with parsley.
- Serve and enjoy.Β
***For complete recipe instructions, see the recipe card below.
Recipe Variations
- You can add bacon or ham to the succotash.
- Instead of parsley, you can add sage or scallions.
Storage Tips
SERVE: You can keep this out for no longer than two hours before it needs to be covered and stored in the refrigerator.
STORE:Β Store in an airtight container in the refrigerator for up to 5 days
FREEZE: Once cooled, transfer the corn succotash to a freezer-safe container and freeze for up to three months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat in the microwave at 1 minute intervals, stirring in between.
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Corn Succotash
Video
Equipment
- measuring cups and spoons
- large saute pan
- wooden spoon
- cutting board
- chef's knife
Ingredients
- 2 Tablespoons olive oil
- Β½ cup red onion diced
- 1 Tablespoon minced garlic
- 3 cups fresh or frozen corn
- 12 oz bag frozen Lima beans thawed
- 2 cups green beans fresh or frozen cut into bite sized pieces
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- 2 Tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Β½ teaspoon smoked paprika
- 2 Tablespoons fresh parsley chopped
Instructions
- Heat the olive oil in a large saute pan over medium-high heat and cook the onion, garlic, corn, lima beans, and green beans for 5 minutes.
- Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook for another 2-3 minutes.
- Remove from the heat and top with parsley.
- Serve and enjoy.
Nutrition
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Recipe FAQs
The Narragansett Native Americans called itΒ Sohquttahhash, which means βbroken corn kernels.βΒ This Native American dish used the ingredients they had, ears of corn being the main ingredient, to create a warm salad with other vegetables and herbs. They removed the corn from the stalk and cooked it, which is where the name comes from.
Succotash complements most entrees. A few of my favorites include, of course, an oven-roasted turkey on Thanksgiving, but also alongside Oven-Baked Boneless Chicken Breasts, Smoked Beef Ribs, and Easy Pork Loin Roast any night of the week.
Succotash originated from the Narragansett Native Americans living in Rhode Island.
More Thanksgiving Recipes
- Butternut Squash and Apple Soup
- Fried Apples
- Crockpot Scalloped Potatoes
- Pistachio Salad
- Brown Sugar and Honey Glazed Carrots
- Thanksgiving Salad with Cranberry Vinaigrette
- Aunt Nancieβs Sweet Potato Souffle
- Crockpot Broccoli Casserole
- Bacon & Apple Stuffing
- Baked Mac and Cheese
- Make-Ahead Fresh Green Bean Casserole
- Roasted Delicata Squash
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This succotash is such a delicious side dish! I can’t wait to make it again!
Love all the fresh ingredients. Canβt wait to serve over the holidays.
This is what my Thanksgiving menu has been missing! I am absolutely making this succotash this year and I know it’s going to be a hit.
This was so good with corn, lima beans and assorted veggies I had in the fridge! I turned this into a main meal for my husband and myself. We both loved it. I’ll be making this again for Thanksgiving!
This is such a great stuffing recipe. Made this last year and loved the textures. Obviously, I’m back here because I’m going to be making again!
I’m so glad you love this recipe. It appears on my Thanksgiving table every year!
This looks and sounds so good I am going to save this to try for the holidays!
I so needed this recipe as my husband stocked up on lima beans during a quarantine panic buy (it was the only canned food left) and this would be an excellent recipe to try. Thanks for sharing.
This recipe looks like it’s full of flavor! Can’t wait to give it a try!
Oh yum! This looks incredible for the holidays. I love all that color and the crispy bacon on top.