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.

Need a turkey recipe to go alongside this side dish? Check out my Spatchcock Smoked Turkey or my Simple Turkey Brine & Oven Roasted Turkey.

A spoon picking up the succotash from the serving bowl.

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, 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.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Succotash

  1. First, heat the olive oil in a large saute pan over and cook the onion, garlic, corn, lima beans, and green beans. 
  2. Add the bell pepper, cherry tomatoes, butter, salt, pepper and paprika and cook. .
  3. Remove the pan from the heat and top with parsley.
  4. Serve and enjoy. 

***For complete recipe instructions, see the recipe card below.

A picture collage showing how to make this recipe.

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: 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.

An overhead picture of the finished Corn Succotash on a serving bowl and in smaller dishes.

Recipe FAQs

Why do they call it succotash?

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.

What goes with succotash?

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.

Is succotash a Native American food?

Succotash originated from the Narragansett Native Americans living in Rhode Island.

The finished Succotash in a white serving bowl.

More Thanksgiving Recipes

A close up picture of the finished Corn Succotash recipe in a white serving dish.
5 from 9 votes

Corn Succotash

Recipe Cost $ $13.39
Serving Cost $ $1.68
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
8 people
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.

Equipment

  • measuring cups and spoons
  • large saute pan
  • wooden spoon
  • cutting board
  • chef's knife

Ingredients
 
 

  • 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

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

Serving: 0.5cup | Calories: 183kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 471mg | Potassium: 523mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1288IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 2mg

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10 Comments

  1. Oh yum! This looks incredible for the holidays. I love all that color and the crispy bacon on top.

  2. Chenée Lewis says:

    This recipe looks like it’s full of flavor! Can’t wait to give it a try!

  3. 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.

  4. This looks and sounds so good I am going to save this to try for the holidays!

  5. 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!

    1. I’m so glad you love this recipe. It appears on my Thanksgiving table every year!

  6. 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!

  7. Aimee Mars says:

    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.

  8. MacKenzie says:

    Love all the fresh ingredients. Can’t wait to serve over the holidays.

  9. This succotash is such a delicious side dish! I can’t wait to make it again!