This vibrant summer succotash brings together fresh vegetables, savory bacon, and fragrant basil for a bright, flavorful side dish that celebrates peak summer produce.
Why You Will Love This Recipe
Succotash is one of those dishes that shines in warm weather when fresh veggies are abundant. This summer version adds okra, tomatoes, and basil to the classic combination of corn and beans, giving the dish fresh, bright flavors and contrasting textures.
It’s inspired by a Southern Living recipe but adapted slightly: I swapped one cup of lima beans for zipper peas to introduce a different bite. Traditional succotash is often just lima beans, corn, and bacon, but vegetables like okra, tomatoes, or peppers are common additions—feel free to experiment with the beans or vegetables you prefer.
This succotash works beautifully as a side for barbecues, picnics, or any summertime meal, offering a colorful and satisfying complement to grilled meats or a light main course.
Ingredients Needed
- Baby lima beans – Use fresh or frozen for a creamy texture; avoid canned as they can be mushy.
- Zipper peas – Fresh or frozen, they add a tender, slightly sweet pop of color and texture.
- Sweet onion – Vidalia or another sweet onion lends gentle sweetness and depth.
- Fresh okra – Diced okra gives a pleasant crunch and earthy flavor; fresh is best.
- Fresh corn kernels – About four ears of summer corn provide natural sweetness and a slightly crunchy bite; use frozen only if necessary.
- Garlic, kosher salt, and black pepper – Basic seasonings to balance and enhance the other flavors.
- Unsalted butter – Adds richness and helps coat the vegetables.
- Cherry tomatoes – Halved cherry, grape, or cherub tomatoes add juicy brightness.
- Fresh basil – Thinly sliced basil provides an aromatic, herbaceous finish.
- Bacon – Cooked and crumbled for smoky richness; omit for a vegetarian version.
fun fact
New England succotash tends to be creamier and may include butter or cream, while Southern succotash often features bacon or salt pork cooked with the vegetables for a savory, smoky flavor. Both are simple, delicious side dishes; adding okra and bacon leans this version toward Southern-style cooking.
How to Make Summer Succotash
- Place the lima beans and zipper peas in a medium pot and cover with water. Bring to a boil, reduce heat, and simmer 8–10 minutes until just tender. Drain and set aside.
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels and crumble. Reserve at least 1 tablespoon of bacon fat in the skillet.
- Add the diced onion and okra to the skillet over medium heat and cook, stirring often, until the onion is tender, about 5 minutes.
- Stir in the corn kernels, lima beans, zipper peas, minced garlic, salt, and pepper. Cook, stirring often, until the corn is just tender, about 5–6 minutes.
- Add the butter and cook, stirring constantly for one minute to melt and coat the vegetables. Remove from heat. Stir in the cherry tomatoes and sliced basil, then sprinkle the crumbled bacon over the top. Taste and adjust seasoning with salt and pepper.
You can serve the succotash immediately or at room temperature. If serving at room temperature, hold the basil back and stir it in just before serving so it stays bright and green.
Tips And Variations
- Substitutions: Swap yellow onion for Vidalia, or add green beans or red bell pepper for more color and crunch.
- Spice: A pinch of red pepper flakes adds a pleasant heat.
- Beans: Use your favorite bean if lima beans aren’t preferred—fresh or frozen work well.
- Vegetarian option: Omit the bacon and use olive oil or extra butter for richness.
- Herbs: Fresh parsley can replace basil for a different, bright herb note.
FAQs
The word “succotash” comes from the Narragansett language and is often said to mean “broken corn kernels.”
Store succotash in an airtight container in the refrigerator for up to 3–4 days. Reheat gently or enjoy at room temperature.
More Delicious Summer Side Dishes
Grilled Corn On The Cob
Tangy Southern Mustard Coleslaw
Slow Cooker Boston Baked Beans
Summer Succotash Recipe
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Ingredients
- 1 cup Baby lima beans frozen or fresh
- 1 cup Zipper peas frozen or fresh
- 1/2 cup Sweet onion diced
- 1 1/2 cups Fresh okra diced into 1/2″ pieces
- 3 cups Fresh corn kernels about 4 large ears
- 1 clove Garlic minced
- 1 tsp Kosher salt or more to taste
- 1/2 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Cherry tomatoes halved
- 1/3 cup Fresh basil sliced thinly
- 3 slices Bacon cook and crumble
Instructions
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Place the lima beans and zipper peas in a medium pot, cover with water, bring to a boil, then simmer 8–10 minutes until just tender. Drain and set aside.
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In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels and crumble, leaving at least 1 tablespoon of bacon fat in the skillet.
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Add the onion and okra to the skillet and cook, stirring often, until the onion is tender, about 5 minutes.
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Stir in the corn, lima beans, zipper peas, garlic, salt, and pepper. Cook, stirring frequently, until the corn is just tender, about 5–6 minutes.
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Add the butter and stir constantly for one minute to melt and coat the vegetables. Remove from heat, then fold in the cherry tomatoes and basil. Top with crumbled bacon and serve.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition
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Carbohydrates: 32 g
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Protein: 9 g