Succotash
Bright, colorful, and bursting with fresh summer flavors, this classic Succotash recipe is a delightful medley of sweet corn, tender lima beans, juicy cherry tomatoes, and vibrant vegetables like zucchini and red bell pepper. Sautéed with savory garlic, buttery olive oil, and fragrant herbs like thyme and parsley, every bite offers a combination of sweetness and earthiness that is both comforting and refreshing. Perfect as a hearty side dish or a light vegetarian main, this quick-and-easy recipe comes together in just 35 minutes, making it ideal for busy weeknights or casual gatherings. Want to take it up a notch? Sprinkle crispy, crumbled bacon on top for a smoky finish. Packed with versatility and wholesome ingredients, this Succotash is a must-try for lovers of fresh, farm-to-table cooking!
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Recipe Information
Ingredients
- 2 cups fresh sweet corn kernels (from about 2 ears of corn)
- 1.5 cups frozen or fresh lima beans
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 slices optional: cooked bacon, crumbled
Instructions
Begin by preparing your ingredients: dice the zucchini, red bell pepper, and onion, halve the cherry tomatoes, and mince the garlic.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the lima beans and corn kernels. Cook for another 5-7 minutes until the beans are tender and the corn is slightly golden.
Add the halved cherry tomatoes, butter, fresh thyme, salt, and black pepper. Stir to combine and let cook for 2 minutes until the tomatoes are slightly softened.
Remove the skillet from heat and fold in the chopped parsley. Taste and adjust seasoning, if necessary.
If using, sprinkle crumbled bacon over the top for added flavor.
Serve the succotash warm as a side dish or light main and enjoy!
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 36.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3480 mg | 74% | |
*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.
