Superfast Corn Succotash Recipe
This superfast corn succotash recipe is loaded to the brim with delicious vegetables and filled with flavor.
This superfast corn succotash recipe is sure to be a hit! When it comes to good old-fashioned Southern cooking, my favorite things are usually the vegetables – most of the time even more than the desserts! I love garden fresh veggies (especially medleys of them), seasoned up just right and served fresh off the stove. Classic succotash is akin to manna from Heaven for me, and I don’t think it’s blasphemy to say that considering God made all of the ingredients – well, mostly. Although bacon isn’t a natural occurrence on its own, I’m pretty sure it was divinely inspired.
So, what is succotash? According to Wikipedia, it has Indigenous American origin and is known as one of the oldest dishes you’ll usually find on a Thanksgiving table. It’s a dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added, as we did here. This Southern side dish is fresh, vibrant, and so delicious – the ultimate crowd-pleasing favorite.
This is my recipe for superfast corn succotash and it is a BREEZE to throw together. Plus, it uses frozen veggies to save you time. I prefer frozen over canned because they are so much closer to fresh. Let’s get cooking!
Recipe Ingredients
- Corn
- Baby lima beans
- Apple cider vinegar
- Dried parsley flakes
- Diced pimentos
- Sugar
- Salt
- Pepper
- Bacon
How to Make A Recipe for Succotash Step by Step
Cook your bacon in a large skillet over medium to high heat until done. When you remove your bacon from the skillet, reserve two tablespoons of bacon grease.
Save the rest. For information on what to do with bacon grease, click here.
Add frozen corn and frozen lima beans to skillet and cook over medium-high heat, stirring often, until heated through, or about five minutes.
Add in all other ingredients, including crumbled bacon.
Stir well and bring to a simmer until sugar is dissolved. Serve warm and enjoy!
Note: Sometimes I double the vinegar and sugar for more flavor punch.
Storage
- While you can freeze succotash, I don’t recommend it as the vegetables become quite mushy when thawed. Instead, I recommend just storing leftovers in an airtight container in the fridge for up to four days. When it’s time, reheat in a skillet or in the microwave.
- You can also follow this rule to make this Southern succotash recipe ahead of time. Store in the fridge a few days in advance and then heat in a skillet.
Recipe Notes
- Why apple cider vinegar? Honestly, I just love this stuff and I love seasoning vegetables and making salads with it. As a result, I keep a good supply on hand. Two or three gallons doesn’t seem the least bit odd to me but my poor husband thinks I’m the cider vinegar equivalent of the crazy cat lady.
- You can opt to use fresh corn or canned corn kernels instead of frozen corn. This goes for using fresh lima beans instead of frozen, too. Alternatively, substitute lima beans for edamame or a can of white/butter beans.
- Here are some additions you can add to this summer succotash recipe: grape or cherry tomatoes, bell pepper, 1/2 cup of chopped and trimmed fresh okra, jalapenos or a sprinkle of powder for a spicy kick, and fresh basil or dill sprinkled on top.
- Some succotash recipes include heavy cream to add to the dish’s richness, but I personally prefer this fresh version.
Recipe FAQs
What do you serve with succotash?
Succotash is the perfect summer side dish, which is usually served alongside grilled or barbecue meats. Pair your succotash with grilled chicken tenderloins, slow-roasted beef brisket, pulled BBQ chicken, or pork chops.
Can you make this succotash recipe vegan or vegetarian?
Yes, just omit the bacon and this instantly becomes a vegan and vegetarian succotash recipe. You can also simply use olive oil instead of bacon grease.
Check out these other sensational Southern side dishes:
Oven-Baked Mac and Cheese (Southern Plate Favorite)
Ingredients
- 4 slices bacon
- 3 cups frozen baby lima beans thawed and patted dry
- 2 cups frozen corn thawed and patted dry
- 1 4-ounce jar diced pimentos, drained
- 1 tablespoon dried parsley
- 3 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 3 teaspoons salt
- 1 teaspoons ground black pepper
Instructions
- In a large skillet, cook bacon over medium heat until crisp. Set aside to cool slightly and then crumble. Reserve 2 tablespoons of rendered bacon fat in the pan.4 slices bacon
- Add lima beans and corn to skillet and cook until heated through, approximately 5 minutes. Remove from heat.3 cups frozen baby lima beans, 2 cups frozen corn
- Stir in pimientos, parsley, vinegar, sugar, salt, and pepper. Sprinkle with bacon.1 4-ounce jar diced pimentos, drained, 1 tablespoon dried parsley, 3 tablespoons apple cider vinegar, 1 teaspoon sugar, 3 teaspoons salt, 1 teaspoons ground black pepper
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Christy I sure wish you had a SOUTHERN PLATE cooking show!!!! It would be the best show on television as your recipes are so down home. They do not require a weird expensive ingredient that a person would only use once and also they don’t use spirits, just the spirit of God and your spirit as well as the inspirational letters. I would watch your show your everyday as I know all the rest of your followers would do. I am so surprised Food Network hasn’t come in and swooped you up.
Sounds like a winner!
Wow, brings back growing up memories and wakes up my taste buds. Weird how food can do that! 🙂
This does sound good, and easy, but as a vegetarian I would have to leave out the bacon. Any suggestions on a good substitute.
How about chick peas marinated in soy sauce
Thank you, I’ll have to try that. I think soy sauce would add an interesting flavor.
I believe I’d use bacon TVP and a little olive oil, but I love the soy suggestion as well!
I use a bacon flavored salt that is really good when I don’t have any bacon but want that flavor. It was actually invented by 2 men that won $10,000 on America’s Funniest Home Videos. It is very good I have even sprinkled it on popcorn.
Oh wow, I haven’t seen that. I will have to be on the lookout for it.
Christy, the salt I mentioned is JD’s Bacon Salt I got the hickory smoke. It says on the bottle it is Low Sodium, All Natural, Vegan and Kosher. I have sprinked it on corn on the cob, potatoes just all kinds of stuff. I either bought it at Wal-Mart of HEB here in Texas it is bad but I don’t remember. That is about the only places I shop except Aldi’s and Sam’s and I know I didn’t get it there. The website on the back says; http://www.BaconSalt.com. They have other flavors I just love being able to have that bacon flavor without the calories trying to watch it right now as I gained 5lbs making YUMMY SOUTHERN PLATE treat recipes for gifts during the holidays and of course I have to eat and taste as I make them them to make sure my neighbors get the best!
Christy, I looked it up and it is sold at Walmart, Krogers, Costco, Cost Plus and more it said. So I had to get it at Walmart as there’s not some of the others close to me. Sorry to keep bothering you just trying to give you the info on where it’s at without you having to a lot of leg work.
You might try a soy bacon.
Christy, I don’t think it’s the least bit odd that you have 3 gallons of cider vinegar on hand. I keep at least that many of the cider vinegar AND the same of white vinegar. The cider vinegar, i start off each day with a ‘tea’ of 3 oz cider vinegar & 3 oz hot water mixed together (the temp of a nice cup of coffee, and you can add honey to taste if you want to tame the twang). My step-mom clued me in on this yrs ago to help ward off arthritis pain and it has worked! I also use it for so many household remedies/cleaning solutions I’d have to write a book to list them all. Salt is the same way. Very little goes in our food, but I use it all around the house for a variety of things.
I do believe this is THE BEST succotash recipe that I’ve ever eaten. I love succotash, and when we have left overs, it makes a nice snack instead of those very fattening alternatives.
Hi Deb,
I’m very interested in your cider vinegar Tea , I too suffer from Arthritis pain on a daily basis, unfortunately can’t take prescribe medication for it, I have tried several different ones, prescribe by my doctor. But due to the severity of the side effects can not take them. I hope this gives me some much needed relief. I do have a couple of questions for you, when do I take this tea ( morning/ after a meal?) and how many times a day. Very grateful for any information you can give me. Sending you blessing. Thank you, Dee.
Christy,
Is this a re-issue of the magazine from this summer with a different cover? I remember making the succotash then. It is really yummy! I love your recipes and Taste of the South, but don’t need to order this issue if the recipes are the same. Inquiring minds need to know…
Thanks,
Heather
No, this is a completely different one but it does have a few of my recipes in it. If you enjoy simple Supper recipes, this is a perfect compliment to the SouthernPlate magazine you already have. Thanks for asking and for being here!
I love Lima beans and corn, sure this will be great.