Easy Southern Summer Succotash

Easy Southern summer succotash features lima beans, corn and tomatoes - plus crumbled bacon - for a delicious classic side dish that's great for BBQs, picnics, potlucks and summer dinners!

Y'all know I love my classic Southern recipes, right? It's my heritage and it's what I grew up with here in North Carolina.

Here's a few Southern favorites I've shared previously: 

Quick Southern collard greens with bacon is my absolute favorite way to enjoy collards. These classic Southern deviled eggs are a staple at the holidays for my family and you can't beat some slow simmered Southern style green beans with bacon.

And today we're continuing with another of my favorites: classic summer Southern succotash!

I'll just say right now that succotash is one of those recipes that everyone has a unique take on.

Some use hominy, some use fresh corn. Some use lima beans, some use butter beans.

I've seen it made with milk or cream, with meats added in or vegetarian, and people will use different mixes of veggies in this dish, from peppers to okra. It's often finished with butter or lard.

Fun fact: Since the ingredients are inexpensive and pretty readily available, this was a popular dish during the Great Depression and among poorer people in rural areas.

This here is my version of summer succotash. And it's easy. And I'm Southern so I get to claim that it's officially Southern style succotash.

It's OK, that's how we all work down here. 😉

But this easy Southern summer succotash recipe really should be your go-to because it's got ALL the classic flavors (and then some).

Why is it the best? Oh, I'm so glad you asked.

1. Bacon. Duh. The veggies get a great background of smoky flavor from cooking in the bacon grease and then you crumble the cooked, crispy bacon on top for serving. So so good!
2. Paprika. Something about having a bit of this mixed in really brings a nice warmth to the dish.
3. Apple cider vinegar. This is added near the end and helps brighten all of the veggies and make this dish seem so fresh and vibrant!

OK, let's get cooking.

Ingredient Notes:

Corn: You can use fresh corn (my preference when it's in season) and you'll need about 4 cobs for this recipe. You can also use frozen corn, however. Just make sure to thaw it (either in the fridge or under some running water).

Beans: I prefer lima beans but you can substitute butter beans if you want for this recipe. 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.

Veggies: Some recipes call for peppers, carrots or okra in this dish, so you could certainly add those if you want.

Butter: I don't think it needs it, but some people swear by adding a pat of butter at the end. Do what works for you!

Bacon: If you don't want to use the bacon or need to make it vegetarian, you can skip it and use butter or oil to sauté the veggies. (But the crumbled bacon tastes great on top of this and adds a great smoky flavor to the veggies as they cook in the bacon grease so I recommend you go for it if you're not vegetarian!)

I like this succotash best served warm but it's also fabulous at room temperature so it's a great dish for a party or BBQ where you can let it sit out.

(Or just a traditional Southern dinner when you need to make some things ahead to be able to focus on other dishes.)

I've even had it cold straight from the fridge. This dish is so flavorful, it's pretty forgiving.

If you are new to succotash, I hope you'll give it a try this summer - I think it'll become a fast favorite!

XO,

Kathryn

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4 from 2 votes

Easy Southern Summer Succotash

Southern summer succotash is a delicious classic side dish of corn, lima beans, tomatoes and bacon.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Yield: 6 servings

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Ingredients

• 4 slices of bacon (I use thick-cut)
• 1 cup sweet yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups of corn (see notes)
• 2 cups of cooked lima beans
• 1 pint of cherry tomatoes, halved
• 1 teaspoon paprika
• 2 tablespoons apple cider vinegar
• ¼ cup fresh basil, chopped
• Salt and pepper to taste

Instructions

• Cook bacon in a large skillet over medium heat, turning occasionally, until cooked through and crispy, about 10 minutes.
• Remove bacon from pan, reserving the bacon drippings in the pan, and let sit on a paper towel until cool enough to crumble. Set aside.
• Return the pan to medium heat and add the onion. Saute the onion in the bacon grease over medium heat for 2-3 minutes, until softened. Add the garlic and saute an additional 30 seconds.
• Add corn, lima beans and cherry tomatoes and stir to combine.
• Add paprika and season to taste with salt and pepper. Cook for 3-4 more minutes until the veggies are softened.
• Stir in the apple cider vinegar and cook 1 more minute.
• Serve succotash sprinkled with fresh basil and reserved crumbled bacon.

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Notes

Corn: You can use fresh summer corn (you'll need about 4 medium cobs) or frozen corn, thawed.

Bacon: If you don’t want to use the bacon, you can skip it and use a tablespoon or so of butter or oil to sauté the veggies.

You can also finish this dish off with a pat of butter, for extra richness, if desired.

Leftovers: Store leftovers in a covered container in the refrigerator for up to 4-5 days. 

Video

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 35g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 185mg | Fiber: 8g | Sugar: 8g

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

Need to round out your meal? I've got you covered.

Succotash goes great with grilled chicken (you could pair it with my spicy beer marinade for chicken recipe) or with some easy crunchy baked chicken or Parmesan chicken.

It's also a great pairing with pork, like my herb crusted pork tenderloin or spice-rubbed pork chops.

This post was previously published in July 2017. It has been updated with new photos, a recipe video and some additional information about the recipe.