Whenever I want a simple, hearty, and inexpensive side dish to pair with just about any meal, I make this easy Succotash Recipe. This colorful mix of corn, lima beans, and tomatoes has a natural subtle sweetness balanced with savory broth, herbs, and a creamy butter finish. It’s one of those combinations that’s so simple, but I can never stop shoveling it into my mouth, forkful after forkful, whenever I make it.
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“Yuuuuum. So simple, so good. Made exactly as recipe called for and served with baked potatoes. Will definitely make again. Thanks Beth 👍”
Mara
Easy Recipe for Succotash
Succotash originated with the Narragansett people in what is now the New England region of the U.S., who called it sahquttahhash (“broken corn kernels”). Over the centuries the dish has taken many forms and has become part of classic southern cuisine in the U.S.
At its core, succotash is all about corn and lima beans, slow-cooked with other veggies, herbs, and sometimes a bit of fatty meat. My version keeps it simple and budget-friendly—corn, lima beans, tomatoes, and onions simmered in a little chicken broth and finished with creamy butter. Want to mix it up? Try adding bacon or salt pork for extra flavor, or toss in bell pepper, okra, squash, or garlic for a fresh twist!
Succotash
Servings 10 ½ cup eachIngredients
- 1 yellow onion ($0.70)
- 4 Tbsp butter, divided ($0.50)
- 1 12oz. bag frozen lima beans ($1.83)
- 1 12oz. bag frozen sweet corn ($1.82)
- 1 cup chicken broth* ($0.13)
- 1/2 tsp dried thyme ($0.05)
- 1/4 tsp black pepper ($0.04)
- 1 tsp salt, divided ($0.03)
- 1 large tomato ($1.43)
- 1 Tbsp chopped parsley ($0.10)
Instructions
- Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
- Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
- While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.
- Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
- Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Succotash Step-by-Step Photos
Sauté the onion: Begin by dicing one yellow onion. Add the onion and 2 Tbsp butter to a large skillet and sauté over medium heat until the onions are softened.
Assemble the veggies: Add one 12oz. bag of frozen lima beans, one 12oz. bag of frozen sweet corn, ½ tsp dried thyme, ¼ tsp black pepper, ½ tsp salt, and 1 cup chicken broth. Stir to combine. Allow the broth to come up to a simmer, then simmer the corn and beans in the broth, without a lid, for 10 minutes, stirring occasionally.
Simmer: While the corn and beans are simmering, dice one large tomato (or 2 small tomatoes). Stir the diced tomatoes into the skillet then continue to simmer, without a lid and stirring occasionally, for an additional 5 minutes.
Add the butter: Taste the mixture and add more salt to taste (I added another ½ tsp). Finally, add two more tablespoons of butter and stir them in until melted.
Serve: Garnish the finished dish with fresh chopped parsley. I also added little more freshly cracked pepper. Enjoy it hot!
How to Serve
Succotash is a very versatile side dish and can be served alongside any grilled meat, baked fish, or pork chops. I also LOVE adding it to a bowl meal, but I tried it as a bed for some garlic butter shrimp the other day…and WOW. It was so good.
Storage and Reheating
This recipe can be made up to 2 days in advance. Store it in an airtight container in the fridge and reheat it in the microwave or on the stovetop. You can also freeze this recipe for up to 3 months! Just keep in mind the veggies will likely soften after thawing and reheating. Defrost individual portions in the fridge before reheating.
This was the dish I always wanted when I
was pregnant. And I still love it!
Is the broth supposed to have cooked off by the end, or is there supposed to be some left at the end?
Love this dish perfect
This is the recipe that turned me on to succotash! I highly recommend tomatoes from your garden or the farmers market, rather than the grocery store. The difference in flavor is substantial.
I live in the Sonoran desert of central Arizona and in another month our Foothill Palo Verde trees will be bursting with tasty seed pods. These seeds are delicious eaten right from the tree – similar to edamame. I will try them in this recipe and I believe it’s going to be delicious.
Yuuuuum. So simple, so good. Made exactly as recipe called for and served with baked potatoes. Will definitely make again. Thanks Beth 👍
Can it be made in advance?
Yes, up to two days. Store in an airtight container. XOXO -Monti
Can I substitute canned corn/beans for frozen ones?
Yes. XOXO -Monti
This looks great. I just wanted to know if it freezes well.
It does! You should freeze in individual portions, as you should only thaw it once. XOXO -Monti
I grew up in the Northeast, where succotash is made with fresh sweetcorn, raw or boiled– (cut the kernels off the cob, then go back and scrape the back of a knife down the ears to get the extra “milk” and bits into your pan!) Considering how inexpensive fresh corn is during high summer (5 ears for a dollar last month for me!), it’s still a budget meal, lower in sodium and extra-delicious! Try it!
Love succotash, and it’s been on my Thanksgiving table since I was a child, due to it’s historical traditions. I make mine like yours with onion and thyme, but haven’t used tomato which sounds like a wonderful addition to me. And I have made it with edamame from time to time. I was in SD during my mother’s last months and made Thanksgiving dinner–my sister’s family and some of my mother’s friends were invited. When my niece saw the succotash on the table, there was a howl of dismay–“who ruined the corn?”
When I saw the picture I thought this was a recipe using Edamame and got excited as that is what I have in my freezer right now… I think I’m still gonna try it with that as a substitute for the lima beans unless there is a reason why it wouldn’t come out well? Seems like the combination of ingredients would still be pretty tasty, just not a classic Succotash anymore.
Sounds like a delicious experiment to me! XOXO -Monti
I have made succotashes with frozen edamame (or heirloom New England beans) and they come out delicious. Highly reccomend if you’re not a lima bean person.