Succotash is a bright, colorful vegetable side dish that’s full of fresh flavor and incredible texture. Sweet corn, tender lima beans, crisp green beans, and juicy cherry tomatoes come together in one skillet with garlic, butter, and smoked paprika for a simple dish that tastes like pure comfort. It’s quick, vibrant, and pairs beautifully with almost any main course.
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I make this Succotash whenever I want a vegetable side that feels hearty but still light and fresh. Everything cooks in one pan, and the combination of sweet corn, creamy lima beans, and crisp-tender green beans makes every bite a little different in the best way. The cherry tomatoes add a burst of brightness, and the buttery finish ties everything together. It’s the perfect side for weeknight dinners, potlucks, barbecues, or summertime meals when you want something colorful and easy.
Ingredients
- Olive oil
- Red onion – You could also use sweet onion.
- Garlic cloves – Fresh garlic, not jarlic.
- Fresh or frozen corn – You can use canned but drain it well.
- Frozen lima beans – You can totally skip these if you don’t like lima beans.
- Green beans – Trim them down so they’re in ½ inch pieces.
- Bell pepper – Yellow or orange bell pepper are fine, too.
- Cherry tomatoes– Or grape tomatoes.
- Salted butter
- Salt
- Ground black pepper
- Smoked paprika – Use sweet or spicy smoked paprika.
- Fresh parsley
How to Make Succotash
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the olive oil in a large sauté pan over medium heat. Add the diced red onion, minced garlic, corn, green beans, and thawed lima beans. Sauté everything together for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced red bell pepper, halved cherry tomatoes, butter, salt, pepper, and smoked paprika. Cook for another 2–3 minutes, just until the tomatoes start to soften and the butter coats all the vegetables.
Remove the pan from the heat and sprinkle the chopped parsley over the top. Give the succotash a quick stir and serve warm.
Serving Suggestions
Succotash makes a delicious side for grilled chicken, roasted pork, baked fish, or barbecue. Serve it alongside burgers, hot dogs, or any summer gathering dish. It also works beautifully as a vegetarian main dish when paired with rice, quinoa, or crusty bread.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally. This dish reheats well and makes a great meal-prep side for quick lunches.
Succotash
Add Preferred SourceEquipment
- Large sauté pan
Ingredients
- 2 tablespoons olive oil
- ½ cup red onion diced
- 2 cloves garlic minced
- 3 cups fresh or frozen corn
- 2 cups frozen lima beans thawed
- 2 cups green beans cut
- 1 red bell pepper diced
- 1 pint cherry tomatoes halved
- 2 tablespoons salted butter
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add onion, garlic, corn, green beans, and lima beans. Cook for 5 minutes.
- Add bell pepper, cherry tomatoes, butter, salt, pepper, and smoked paprika. Cook for another 2–3 minutes until everything is tender.
- Remove from heat, top with parsley, and stir. Serve warm.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.