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This Summer Corn Succotash Recipe is a bright, easy side dish made with sweet corn, lima beans, zucchini, bell pepper, tomatoes, basil, and parmesan. Ready in about 25 minutes, it’s fresh, colorful, and perfect for potlucks, grilled dinners, or a simple summer lunch.
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Kellie’s Note
Summerin’ Succotash
So you’ve got a light and summery main entrée, but you don’t want to serve another salad. We’ve all been there! This corn succotash is my favorite way to shake up the usual summer side dish routine. It has the freshness of a salad, but it’s heartier and more satisfying thanks to sweet corn, lima beans, zucchini, tomatoes, and a little parmesan.
This dish has been gracing plates in my kitchen for many, many years. I used to gobble up a simple version at my grandmother’s house, so this old-fashioned recipe always feels like summer comfort food to me. My version keeps that classic corn-and-lima-bean base, then adds fresh basil, zucchini, and parmesan for extra flavor.
It’s also a great potluck side dish because it can be served warm or at room temperature. For a richer, more traditional flavor, use bacon fat instead of olive oil. For a lighter option, olive oil or avocado oil both work beautifully.
What Is Succotash?
Succotash is a classic corn-and-bean side dish traditionally made with sweet corn and lima beans. Many versions include other seasonal vegetables like tomatoes, peppers, okra, squash, or zucchini.
This summer corn succotash keeps the classic corn and lima bean base, then adds zucchini, grape tomatoes, bell pepper, basil, and parmesan for a fresh, colorful twist.
Ingredients for Succotash
Here’s what makes this corn succotash fresh, colorful, and full of summer flavor.
- Sweet Corn – Fresh summer corn is best when it’s available. Grilling it first adds a little smoky flavor, but you can also skip the grill and cook the corn right in the skillet.
- Tomatoes – Cherry or grape tomatoes add juicy tanginess that balances the sweet corn.
- Bell Pepper – Any color works, but red, yellow, or orange bell pepper adds extra sweetness and color.
- Lima Beans – Lima beans are traditional in succotash. Baby lima beans are tender and easy to use fresh or frozen.
- Zucchini – Adds fresh summer flavor, color, and texture.
- Sweet Onion and Garlic – Build a savory base for the vegetables.
- Olive Oil or Bacon Fat – Olive oil keeps it lighter, while bacon fat gives the dish a richer, old-fashioned flavor.
- Parmesan Cheese – Adds a salty, savory finish.
- Fresh Basil and Green Onions – Stirred in at the end for bright, fresh flavor.
For the full list of ingredients and exact measurements, see the recipe card at the bottom of the post.
Variations and Substitutions
- Use frozen corn: Thaw frozen corn first, then add it directly to the skillet with the lima beans. You can skip the grilling step.
- Use leftover corn on the cob: Cut the kernels off the cob and add them when the recipe calls for corn.
- Make it vegetarian: Use olive oil or avocado oil instead of bacon fat.
- Add bacon: Cook chopped bacon first, then use the drippings to sauté the vegetables. Sprinkle the crispy bacon over the finished succotash.
- Swap the zucchini: Yellow squash works well in place of zucchini.
- Use another bean: Lima beans are classic, but edamame or butter beans can work in a pinch.
- Make it dairy-free: Skip the parmesan or use your favorite dairy-free alternative.
How to Make Succotash
This summer succotash comes together quickly in one skillet after the corn is grilled.
- Grill the corn. Preheat the grill to medium-high heat. Grill the corn for 2–3 minutes, turning occasionally, until lightly cooked on all sides. Let it cool enough to handle.
- Cut the kernels. Slice the kernels off the cob and set them aside. If using frozen corn, skip the grill and add the thawed corn directly to the skillet later.
- Start the aromatics. Heat the olive oil or bacon fat in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until softened. Stir in the garlic and cook for 1 minute more.
- Cook the vegetables. Add the zucchini and bell pepper. Cook for 2–3 minutes, just until crisp-tender.
- Add the corn and beans. Stir in the lima beans and corn. Cook for 1–2 minutes, then stir in the tomatoes.
- Finish fresh. Remove the pan from the heat. Transfer the succotash to a serving platter and top with green onions, parmesan, and basil.
- Serve. Enjoy warm or at room temperature.
Kellie’s Tips for the Best Corn Succotash
- Use fresh sweet corn when you can. It gives the dish the best sweetness and texture.
- Don’t overcook the vegetables. The zucchini and bell pepper should stay colorful and crisp-tender.
- Add tomatoes near the end. This keeps them juicy instead of mushy.
- Finish off the heat. Add the basil and parmesan after removing the skillet from the heat so the herbs stay fresh and the cheese melts lightly.
- Serve it warm or room temperature. That makes it especially easy for cookouts, potlucks, and summer parties.
What to Serve with Succotash
This summer corn succotash is flexible enough to serve with grilled meats, seafood, sandwiches, or simple weeknight dinners. It also works as a light vegetarian lunch all on its own.
- Crab Salad Rolls
- Grilled Boneless Chicken Thighs with Honey Butter Glaze
- Coney Island Hot Dogs
- Grilled Chicken Pesto Sandwiches
- The Best Oven Baked Chicken Breast
And guess what? This succotash also works wonderfully all on its own as a light lunch! This is the perfect midday solution to your meatless Monday.
How to Store, Reheat, and Make Ahead Succotash
- Store: Transfer leftover succotash to an airtight container and refrigerate for 2–3 days.
- Reheat: Warm it in a skillet with a little olive oil or bacon fat until heated through. You can also let it sit at room temperature for about an hour before serving.
- Make ahead: This succotash can be made up to 3 days in advance, but for the freshest flavor, add the basil and parmesan just before serving.
- Freeze: You can freeze succotash, but the vegetables will be softer after thawing. For best texture, enjoy it fresh or refrigerated.
More Easy Summer Side Dish Recipes
If you’re making the most of summer corn, zucchini, tomatoes, and fresh herbs, these easy side dishes are perfect for rounding out your next warm-weather meal.
For more easy family dinner recipe ideas, follow us on Instagram and Facebook!
Corn Succotash Recipe
Equipment
- skillet
- cutting board
- chef's knife
- serving bowl
- spatula
Ingredients
- 3-4 Ears of Corn
- 2 tablespoons olive oil or bacon fat
- 1 cup chopped sweet onion
- 2 cloves garlic
- 1 zucchini, chopped
- 1 orange bell pepper, chopped
- 1 cup lima beans, fresh or frozen and thawed
- 1 1/2 cups sliced grape tomatoes
- 2 green onions, sliced
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat grill to medium high heat.
- Grill the corn for 2-3 minutes, turning occasionally to cook all sides.
- Remove and allow to cool enough to handle.
- Cut the kernels off the corn and place in a bowl. (You can skip the grilling and cook the corn in the skillet with the other veggies or use frozen, thawed corn.)
- Heat the oil in a large skillet over medium heat.
- Add the onion to the pan and cook until softened, approximately 2-3 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the zucchini and bell pepper, continuing to cook for 2–3 minutes, just until crisp-tender.
- Stir in the lima beans and corn. Cook for 1–2 minutes, then stir in the tomatoes just until warmed through.
- Remove the pan from the heat before sprinkling with green onions, parmesan, and basil.
- Serve warm or at room temperature.
Video
Notes
- This succotash can be made up to 3 days in advance and can be served warm or at room temperature.
- For the freshest flavor, add the basil and parmesan just before serving.
- Frozen thawed corn can be used in place of fresh corn; skip the grilling step and add it directly to the skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Succotash can be served warm, room temperature, or chilled. This version is especially good warm or at room temperature.
Lima beans are traditional, but edamame or butter beans can work if needed.
Do not overcook the vegetables. Cook the zucchini and bell pepper just until crisp-tender, then add the tomatoes near the end so they warm through without breaking down.
Definitely a summer dish! Grew up with a simple version of this, corn and lima beans with herbs. Thanks for bringing back memories.
You’re so very welcome!