This Southern Succotash is a bright and fresh combination of corn and lima beans with sweet cherry tomatoes, okra, and jalapenos for a little spicy kick. Add some salty, savory bacon and some fresh herbs, and you have a crowd-pleasing favorite.
Course Side Dish
Cuisine American, Southern
Keyword Southern Succotash, Succotash
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1small sweet oniondiced
4ears cornkernels cut off and cobs discarded (about 2-3 cups)
1large fresh jalapenoseeded and finely chopped
1package frozen lima beans(10 ounces)
Juice from 1 limeabout 2 tablespoons
¼cupthinly sliced fresh basil
½teaspoonsaltor to taste
¼teaspoonblack pepper or to taste
2tablespoonsfresh chopped chivesfor garnish
Heat a large skillet over medium heat. Cook bacon in hot skillet until crisp, turning once. Transfer bacon to paper towels, leaving drippings in the pan. When cool enough to handle, crumble bacon and set aside.
To the large skillet with drippings, add onion, okra, and garlic. Cook until onions are tender, about 4 minutes.
Stir in corn, lima beans, jalapeno, and cherry tomatoes. Cook, stirring often until heated through, and corn is tender and bright yellow.
Add butter and lime juice. Stir until butter is melted. Remove from heat.
Stir in basil and salt and pepper to taste.
Sprinkle with crumbled bacon and chives. Serve immediately.
This recipe is naturally gluten free. To make dairy free, use olive oil instead of butter.
Corn: This recipe calls for fresh corn (my preference when it’s in season). You can also use frozen or canned corn.
Lima Beans: If you can get fresh lima beans from the farmer’s market, that’s great, but I’ve used frozen before and they work well too. Just be sure they’re already cooked for use in this succotash recipe. You can also substitute butter beans instead of lima beans.
Okra: You can use fresh or frozen okra (although fresh is preferred. See notes in article). You can also omit if you have difficulty finding it.
Storage: Store leftovers covered in the refrigerators for up to 3-5 days. Reheat in a skillet or in the microwave.
Freezer Directions: To freeze, allow to cool to room temperature. Transfer to a freezer container and freeze for up to 3-6 months. Thaw in the refrigerator overnight. Reheat in a skillet. The texture may be slightly softer upon thawing.