Easy Succotash Recipe

This Easy Succotash Recipe Is the Summer Side Dish You Didn’t Know You Needed

When summer hits, I find myself reaching for recipes that celebrate fresh vegetables, come together in under 30 minutes, and pair well with anything off the grill. One dish that checks all those boxes—and then some—is succotash. This easy succotash recipe is a colorful, flavor-packed Southern classic that’s rich in history, rooted in Native American cuisine, and surprisingly simple to prepare.

As someone who’s spent years writing about food, I’ve tasted and tested countless recipes, but this one remains close to my heart. I remember the first time I made succotash: it was at a small backyard cookout in Georgia. The host, a sweet Southern woman named Lila, scooped a generous helping of buttery corn and lima beans onto my plate and told me, “It’s not summer without succotash.” She was right.

So today, I’m sharing a recipe that’s easy enough for beginners, delicious enough for your next family dinner, and deeply satisfying as a simple, wholesome vegetable side dish. Let’s dive into what makes this dish so special—and how to make it yours.

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A Dish with Roots: The Story Behind Succotash

Succotash is more than just a pretty side dish. It’s a reflection of cultural fusion and seasonal eating. The word "succotash" comes from the Narragansett Native American word “msíckquatash,” which referred to a warm stew of corn and beans. Indigenous people cultivated these crops together in a method known as the "Three Sisters," growing corn, beans, and squash in harmony to support one another’s growth.

Over time, succotash made its way into Southern cuisine, where it became a staple at family dinners, church potlucks, and summer cookouts. The Southern twist often includes ingredients like okra, bell peppers, or even bacon. And while recipes vary, the foundation stays the same: corn, beans, and love.

Why This Easy Succotash Recipe Is Perfect for Summer

There’s something about succotash that screams summer. Maybe it’s the bright colors—golden corn, green okra, ruby tomatoes. Maybe it’s the simplicity. Or maybe it’s the fact that it tastes even better the next day, making it a dream for busy women who want to cook once and eat well all week.

This dish uses in-season veggies, requires minimal cooking, and fits right in at backyard BBQs, Sunday suppers, and casual weeknight dinners. Whether you serve it warm, cold, or at room temperature, succotash always delivers. Bonus: it’s vegan by default, but easily customizable with bacon, butter, or cheese.

And if you're into canning, this dish is a perfect candidate for preserving those summer flavors long after the season ends.

Let’s Talk Ingredients

Here’s everything you’ll need for this easy, crowd-pleasing version of succotash:

Exact Measurements:

2 tablespoons olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 ½ cups fresh or frozen corn kernels (about 3 ears if fresh)

1 ½ cups cooked lima beans or butter beans (frozen is fine)

1 cup chopped okra (fresh or frozen)

1 medium tomato, diced

½ cup red bell pepper, diced

Salt and pepper to taste

Optional: 2 slices cooked bacon, crumbled (if not keeping it vegetarian)

Optional: 1 tablespoon chopped fresh basil or parsley for garnish

The combination of okra, corn, and lima beans is the ultimate trifecta for a Southern-style vegetable side dish. The tomatoes add a bit of acidity and juiciness, while the onion and garlic create a savory base.

How to Make This Simple Succotash Recipe

This method keeps things easy and fuss-free. It’s all about layering the flavors and letting the vegetables shine.

Step-by-Step Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Sauté the onion for 3–4 minutes until softened, then add garlic and cook for another 30 seconds.

3. Add corn, lima beans, and okra to the skillet. Stir to combine.

4. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and just beginning to brown slightly.

5. Stir in the diced tomato and red bell pepper. Season with salt and pepper.

6. Cook for an additional 3–4 minutes until everything is heated through and the flavors meld.

7. Garnish with fresh herbs if desired, and serve warm or room temperature.

That’s it! Just one pan, a handful of ingredients, and dinner is on the table.

Make Prep Easier with These Kitchen Must-Haves

As someone who’s constantly chopping, cooking, and testing recipes, I can confidently say that having the right tools makes all the difference. Here are my top three Amazon picks that’ll streamline your succotash prep (and basically every other meal too):

1. Lodge Cast Iron Skillet – 10.25 Inch

There’s a reason Southern cooks swear by cast iron: it gets hot, stays hot, and builds flavor like nothing else. This Lodge skillet gives your veggies a perfect sear without overcooking them, and it’s oven-safe too.

Ready to upgrade your skillet game? Grab the Lodge Cast Iron Skillet here:

Cook like a pro—this skillet will become your everyday go-to.

2. Mueller Pro-Series 10-in-1 Vegetable Chopper

Let’s be real—chopping onions and peppers on a busy weeknight is not the vibe. This chopper saves time (and your sanity) by slicing and dicing in seconds. Plus, everything’s uniform, which means even cooking.

Save time in the kitchen with this must-have chopper

Make meal prep effortless—your future self will thank you.

3. Ball Mason Jars – 16 oz, Set of 12

These aren’t just for Pinterest-worthy photos. Mason jars are great for canning leftover succotash, storing fresh herbs, or even packing lunch-size portions for later.

Keep your leftovers fresh and pretty with Ball Mason Jars

Preserve your summer flavors in style—grab your set today.

How to Serve Succotash

This dish is flexible and fuss-free. Here are a few of my favorite ways to enjoy it:

As a side dish with grilled chicken or salmon.

Tossed into a grain bowl with quinoa and avocado.

Served over rice or baked sweet potatoes for a hearty vegetarian main.

Paired with cornbread and sweet tea for a classic American dinner.

Eaten cold the next day with a squeeze of lemon—yes, it’s that good.

Got leftovers? It keeps in the fridge for up to 4 days and reheats beautifully.

Canning & Freezing Tips

If you're looking to stretch your harvest or just want to keep summer alive in your pantry, this dish is excellent for canning. Here’s how:

Always use a pressure canner since beans are a low-acid food.

Ladle hot succotash into sterilized jars, leaving 1-inch headspace.

Process at 10 PSI for 55 minutes (pint jars).

Let cool and store in a cool, dark place for up to 1 year.

To freeze:

Let the succotash cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Just thaw, reheat, and enjoy!

A Personal Note: Why I Keep Coming Back to This Dish

Writing about food has taught me a lot—but most importantly, it’s taught me to slow down and savor simple moments. Succotash is a reminder that the best meals don’t need to be complicated or fancy. They just need to be real.

I make this recipe year-round, but in the summer, it really shines. There’s something magical about tossing together colorful produce, hearing the sizzle in the pan, and knowing I’m cooking something with history, heart, and nourishment.

So whether you’re feeding a crowd or just looking for a new go-to veggie side, this easy succotash recipe has you covered. And who knows? Maybe it’ll become your summer tradition too.

Let’s Keep the Conversation Going

I’d love to hear from you! Did you grow up eating succotash? Have you tried adding your own twist to it—like hot sauce, feta cheese, or smoked paprika?

Leave a comment below and share your experience. And if you made this recipe, don’t forget to tag me on Instagram—I’d love to see your beautiful creations!

Craving more simple vegetable side dishes with a Southern twist? Stay tuned—next up, I’m sharing a fresh tomato pie recipe that’ll knock your sandals off.

Until then, happy cooking!