The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Corn Succotash is an American classic side dish that is made with corn and lima beans along with any other vegetables. It’s a hearty side dish with quite the historic resume.
This recipe makes up to eight servings for about $13.39. The approximate cost per serving is $1.68.
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, jalapeños, 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
- ½ 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
- ½ teaspoon smoked paprika – $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 and cook the onion, garlic, corn, lima beans, and green beans.
- Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook. .
- Remove the pan from the heat and top with parsley.
- Serve and enjoy.
***For complete recipe instructions, see the recipe card below.
- You can add bacon or ham to the succotash.
- Instead of parsley, you can add sage or scallions.
SERVE: You can keep this out for no longer than two hours before it needs to be covered and stored in the refrigerator.
STORE: 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.
The Narragansett Native Americans called it Sohquttahhash which means “broken corn kernels.” 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 Nancie’s Sweet Potato Souffle
- Crockpot Broccoli Casserole
- Bacon & Apple Stuffing
- Baked Mac and Cheese
- Make-Ahead Fresh Green Bean Casserole
- Roasted Delicata Squash
- 2 Tablespoons olive oil
- ½ 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
- ½ teaspoon smoked paprika
- 2 Tablespoons fresh parsley chopped
- 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.