Creamy Succotash
Transform your summer produce into a velvety masterpiece with this Creamy Succotash recipe! This elevated twist on the classic Southern dish combines sweet corn kernels, tender lima beans, and juicy cherry tomatoes simmered in a luscious blend of heavy cream, parmesan, and fragrant herbs like thyme and parsley. Sautéed onions and garlic provide a savory foundation, while the richness of butter and olive oil locks in incredible flavor. Perfect as a comforting side dish or paired with crusty bread for a light yet satisfying meal, this quick and easy recipe comes together in just 30 minutes. Bursting with color, texture, and creamy goodness, this succotash is sure to be a crowd-pleaser at your table.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 cups fresh corn kernels
- 1.5 cups fresh lima beans (or frozen, thawed)
- 1 cup cherry tomatoes, halved
- 0.75 cup heavy cream
- 0.33 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and foamy.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the fresh corn kernels and lima beans to the skillet. Sauté for 5-6 minutes, stirring occasionally, until tender.
Toss in the cherry tomatoes and cook for 2 minutes, just until they start to soften.
Reduce the heat to low and stir in the heavy cream, parmesan, salt, black pepper, and thyme. Simmer for 3-4 minutes, stirring often, until the cream thickens slightly and coats the vegetables.
Remove from heat and sprinkle with chopped fresh parsley for a burst of color and added flavor.
Serve the creamy succotash warm as a side dish or with a crusty loaf of bread for a complete meal.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 37.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 506 mg | 39% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3559 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
