Succotash is a Southern-style side dish traditionally made with lima beans, sweet corn and butter. Beyond those staple ingredients, the flavor accents can vary a little. Some recipes call for green bell pepper, but we prefer the sweetness of the red variety. Occasionally, depending on what we’re serving with it, we add bacon to our succotash too. We’ve included those variation instructions in the recipe notes.
- 3 ears fresh corn (about 1-1/2 cups kernels)
- 1-1/2 cups cooked lima beans
- 4 tablespoons butter
- 1/2 cup sweet onion, chopped
- 1/2 red bell pepper, seeded and cut into 1/2-inch cubes
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper
- Shuck the ears of corn, removing all silks and steam just until tender. Carefully de-kernel all three ears into a shallow bowl.
- Cook the lima beans until tender and allow them to cool slightly. Add to the bowl with the corn, season the mixture with salt and pepper and combine well. Set aside.
- Heat the butter in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 3 minutes. Add the red pepper and continue cooking until the pepper is crisp-tender, 2 to 3 minutes more. Add the corn and lima beans to the pan, combine well and adjust the seasoning if needed. Add the parsley and serve.
Fry 2 strips of bacon until crisp, transfer to a paper towel-lined plate and drain the excess fat from the pan, leaving just a little to combine with the butter for sautéeing the onion and red pepper. Reduce the butter to 2-1/2 tablespoons and add it to the pan. Proceed with the recipe as described above.