Succotash is a Southern comfort dish of cooked butter beans (AKA lima beans), corn, and other vegetables like red pepper and zucchini.
This butter bean and corn succotash recipe can be made using fresh or frozen corn and fresh or frozen lima beans.
Butterbeans and Lima Beans Are The Same Thing
Butterbeans (butter beans) are the same as lima beans. These three terms are all interchangeable.
Corn and lima bean succotash is the perfect picnic food. Succotash can be served room temperature or cold, makes a lot, and people love a good southern corn and bean side dish.
Use Fresh Butter Beans or Frozen Lima Beans For Succotash
Fresh butterbeans need to be boiled in water ~ 25 minutes before using.
Use canned or frozen lima beans for corn succotash if you can't find butterbeans or if you're trying to save time.
Same with corn. Use frozen corn if you're trying to get dinner on the table fast.
Optional Add Ons For Lima Bean and Corn Succotash
Make butter bean and corn succotash a main meal by adding goat cheese and sliced cooked bacon.
Troubleshooting Butterbean and Corn Succotash
Cook the onions, peppers, and zucchini in the skillet at the same time if you're pressed for time.
I cook the zucchini separately most of the time so it gets crisper instead of steaming it. This gives corn and bean succotash a more textured taste but is not neccessary.
Cooking the vegetables separately allows them to get a bit of caramelization and/or firmness. But this is not necessary, it's just a technique suggestion if you're into trying different ways of cooking the same recipe just to see the differences.
Butter Bean (Lima Bean) And Corn Succotash
EatSimpleFood.com
Succotash is a Southern comfort dish of cooked butter beans (AKA lima beans), corn, and other veggies. If making it a main meal, try adding some chèvre (goat cheese) and some bacon. Butterbeans and Lima Beans are the same thing.
- Total Time: 1 hour
- Yield: 5 1x
Ingredients
- 1 ½ cups fresh Butterbeans (AKA lima beans), shelled OR 1 ½ cups frozen lima beans
- 1 ½ cups of frozen corn, defrosted (or 2 ears of corn, kernels cut from the cob)
- 1 ½ Tbsp unsalted butter
- 1 ½ Tbsp olive oil
- ½ cup onions, diced
- 1 red pepper, diced
- 1 zucchini, diced
- 1 Tbsp white wine vinegar
- ½ tsp salt
- pinch black pepper
Instructions
- Boil the fresh butterbeans in salted water for ~25 minutes or until tender. Frozen lima beans can be boiled for a couple minutes or until desired tenderness. Drain and set aside in a big bowl.
- Add frozen corn that has been defrosted to lima bean bowl.
- Bring a large skillet
to medium high heat and add butter and olive oil. - When melted add the onion and red pepper. Cook uncovered ~ 4-6 minutes or until soft. Place in bowl with butterbeans and corn.
- In the same pan, add the zucchini and turn up the heat. This is easiest to do if your using a non stick pan. Try to get a little bit of brown on the zucchini. Cook it longer if you like it soft. I like it cooked just on the outside and still a little firm on the inside. Cook ~ 3-5 minutes uncovered. Place zucchini in bowl with other ingredients.
- Add white wine vinegar and a little more olive oil if needed. Salt to taste.
to medium high heat and add butter and olive oil. Notes
- You can add the onions, peppers, & zucchini to the skillet at the same time if your pressed for time. I cook them separate so it doesn't steam and get soggy and can get a bit of caramelization and firmness in the vegetables.
- Add goat cheese and cooked bacon if you like.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Low Country
- Diet: Comfort Food, Dairy-Free, Gluten Free, Vegan, Vegetarian
Things In My Kitchen:
- 12" non stick skillet - I have all kinds of pans (cast iron, stainless steel, ceramic) for different uses but find this PFOA free skillet a good value. It has a lid and it can take some heat to cook delicate veggies (like zucchini) & fish.
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Serving Suggestion
Serve this lima bean and corn succotash recipe with a complementary southern dish like:
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