Summer Succotash

This vibrant summer succotash combines a medley of fresh vegetables, savory bacon, and fragrant basil, resulting in a mouthwatering dish bursting with delightful flavors.

Why You Will Love This Recipe

I can’t get enough salads and fresh vegetables during the hot weather months.

I saw this summer succotash recipe in an old Southern Living magazine and have been sitting on it for a while.

This is not a traditional succotash recipe. This succotash recipe interested me with the addition of okra, tomatoes, and fresh basil.

Let me tell you, those added ingredients make a world of difference in the fresh taste. And I am going to still call this a traditional dish.

I also changed it up a bit by subbing out 1 cup of lima beans for 1 cup of zipper peas. I wanted different textures.

Most classic recipes are just lima beans, corn, and bacon. I’ve seen recipes with all sorts of different vegetables added. Play around with the recipe and use your favorite beans or peas!

This summer succotash makes a perfect side dish for barbecues, picnics, or any outdoor gathering, adding a burst of seasonal flavors to your meal.

Summer succotash recipe ingredients on a dark surface.

Ingredients Needed

Baby lima beans – Lima beans add a creamy texture and delicate flavor to the succotash, enhancing the overall richness and depth of the dish. Frozen or fresh lima beans work great. Don’t use canned lima beans. They can be too mushy.
Zipper peas – Zipper peas bring a vibrant pop of color, tender texture, and a slightly sweet taste, adding a delightful element to the succotash. Frozen or fresh.
Sweet onion – Such as Vidalia. Sweet Vidalia onions lend their mild flavor to the succotash, providing a gentle sweetness and enhancing the overall taste profile of the dish.
Fresh okra – Fresh okra adds a delightful crunch and a subtle earthy flavor to the succotash, elevating its texture and contributing to the overall taste experience. Fresh is best, in our opinion.
Fresh corn kernels – Fresh corn kernels bring a burst of natural sweetness, crisp texture, and a delightful taste of summer to the succotash, making it a truly delectable dish. Fresh summer corn on the cob is key to this dish. It will retain a slightly crunchy texture. You will need about four ears of corn for this recipe. Use frozen corn only if you have to.
Garlic, kosher salt, and black pepper – The garlic infuses the succotash with a savory aroma and depth of flavor, while the kosher salt and black pepper season it perfectly, enhancing the overall taste and creating a harmonious balance of flavors.
Unsalted butter – The addition of unsalted butter lends a rich and creamy note to the succotash, enhancing its velvety texture and imparting a luscious richness that makes every bite truly indulgent.
Cherry tomatoes – Juicy cherry tomatoes provide a burst of freshness and vibrant color to the succotash, delivering a delightful burst of tangy sweetness that complements the other ingredients perfectly. Use fresh tomatoes. Cherub or grape tomatoes will work too.
Fresh basil – Fresh basil adds a refreshing and aromatic touch to the succotash, infusing it with a burst of herbal flavors and lending a bright, fragrant note that elevates the overall taste experience.

fun fact

New England succotash traditionally includes lima beans, corn, and sometimes other vegetables, with a creamy base and often flavored with butter or cream.

A southern succotash recipe typically features lima beans, corn, and other vegetables cooked in a skillet with bacon or salt pork for added richness and smoky flavor.

It often has a more savory and robust taste compared to the creamier New England version.

Either way, it makes an easy side dish that tastes fantastic. But as we add bacon and okra into our succotash, I’m calling this southern cooking at its finest.

How to Make Summer Succotash

Place the lima beans and zipper peas in a medium-size pot and add water to cover. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes or until the beans and peas are just tender. Do not overcook. Drain and set aside.

In a large skillet, cook the bacon until crispy. Drain on paper towels and crumble. Reserve at least one tablespoon of the bacon fat in the skillet.

Add the onion and okra to the skillet over medium heat. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in the 3 cups fresh 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 tablespoons of butter and cook, stirring constantly for one minute to melt the butter and coat the vegetables. Remove from the heat.

Diced onions and okra sautéing in a large skillet for summer succotash recipe.

Corn, lima beans, peas, and butter added to the okra and onions for succotash recipe.

Stir in the cherry tomatoes and sliced basil. Sprinkle the crumbled bacon evenly over the top and serve. Season with salt and pepper to taste.

Summer succotash in a black bowl on a dark surface. — A medley of flavors is captured in this simple succotash. A perfect combination of corn and fresh produce.

You can serve this succotash immediately, but we prefer it at room temperature.

If serving at room temperature, reserve the basil and stir it in just before serving. As you know, fresh basil will turn dark when added to warm ingredients.

Tips And Variations

Additional ingredients are not a problem. Feel free to add some yellow onion instead of Vidalia. Green beans and red bell pepper are good options. Adding your favorite fresh herbs is also a good idea. Put your spin on it.
Adding a dash of red pepper will give this summer dish a nice zing.
Feel free to use your favorite type of bean if you’re not a fan of lima beans.
Leave out the bacon for a delicious vegetarian side dish.
You can use fresh chopped parsley instead of basil if you like. Fresh chopped parsley adds a bright and herbaceous note, while chopped basil brings a sweet and aromatic flavor to the succotash.

FAQs

Why do they call it succotash?

According to Wikipedia succotash means “broken corn kernels”. It is from the language Narragansett.

Storing

This succotash will store well in the refrigerator for up to 4 days.

More Delicious Summer Side Dishes

Grilled Corn On The Cob

Tangy Southern Mustard Coleslaw

Slow Cooker Boston Baked Beans

Are you on Pinterest? Click the button below to add this recipe to one of your boards!