Easy Southern summer succotash
Southern summer succotash is a delicious classic side dish of corn, lima beans, tomatoes and bacon.
Yield: 6 servings
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
You can use fresh summer corn (you'll need about 4 medium cobs) or frozen corn, thawed.
I prefer lima beans but you can substitute butter beans if you want for this recipe. If you can get them 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 using in this recipe.
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.
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
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