Sufferin’ succotash! I promise, that’s my last Loony Tunes reference. This vegetarian succotash recipe is fresh, vibrant and bacon-free. It features pan-seared corn, plump lima beans and fresh peppers. Make this recipe now with fresh early fall produce, or bookmark it for your Thanksgiving table. You can easily use thawed frozen corn if fresh sweet corn is hard to come by.
As you’ll read below, succotash has Native American roots and many variations. Here in Kansas City, succotash is the namesake dish at a local restaurant called Succotash. This recipe is my own interpretation of this uniquely American dish. I seared the corn in a skillet to develop more complex flavor. I added a variety of peppers (poblano, bell pepper and optional jalapeño) for some spice to help balance the sweetness of the corn. I’ve written the recipe to give you as much control as possible over the spice level, since individual preferences and corn’s sweetness can vary so much. I omitted tomatoes because they made this dish more stew-like, and it’s more of a warm salad without. Creamy butter (no cream) and fresh herbs make this produce-driven, vegetarian side dish completely irresistible.
Watch How to Make Vegetarian Succotash
Succotash Origins
Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from the Narragansett word sohquttahhash, meaning “broken corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s. Succotash featured New World ingredients including corn and beans, which, when combined, offer a vegetarian source of all essential amino acids. Succotash was a New England staple before it became popular across the South, and it experienced a resurgence of popularity during the Great Depression because it’s pretty darn affordable. Succotash recipes range considerably in ingredients and texture. The two essential ingredients are corn and lima beans. Many recipes include bacon or corned beef, okra, squash, tomatoes or heavy cream.
How to Serve Succotash
This succotash recipe is perfect from summer through fall. You’ll often see succotash at the Thanksgiving table, and this dish would certainly liven up the meal. Here are a few serving suggestions:
Arugula and Wild Rice Salad with Zippy Lemon Dressing Favorite Veggie Burgers Honey Butter Cornbread or Roasted Garlic Bread Lucille’s Mashed Potatoes Perfect Roasted Green Beans
Fresh Sweet Corn Tips
Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on. How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. If you can’t find fresh corn or want to save a few minutes: Use defrosted frozen corn, which tastes much nicer than canned corn. We’ll be adding the corn to warm oil in the skillet, so watch out for splatters.
More Fresh Corn Recipes to Enjoy
The Best Grilled Corn on the Cob Elote (Mexican Street Corn) Fresh Corn Salsa Garden-Fresh Corn Salad Southwestern Corn Chowder
*Lima bean note: I’ve found lima beans in the freezer section at Whole Foods lately. I have not tried canned lima beans—you would want to rinse and drain them well before using. Though unconventional, you could use shelled edamame instead of lima beans (they are fairly similar in color and texture).
