Friday, June 8, 2012


Basic succotash is a side dish made using baby lima beans and corn. Pictured here with sliced fresh Creole tomatoes and pan-fried pork chops.


Succotash is a dish built around corn and some kind of bean. Here in the Deep South, that is generally baby lima beans, though there are many regional variations across the country. It's a dish that's been around a long time, being taught to the colonists by Native Americans - though they would have originally used a bean other than lima beans, since limas came to us from South America a bit later. The term "succotash" is generally thought to mean boiled corn kernels and originating from the word msickquatash used by the Narragansett Indians of Rhode Island.

This side dish takes on many forms, often utilizing what's fresh and in-season during the summer months especially, but this one, made very simply with baby lima beans and corn, is the basic backbone of them all.

I don't know what it is about this combination of veggies that is so endearing, but it certainly is. Not much out there that could be more simple either. Absolutely best with freshly shelled beans and corn just stripped from the cob, but it's pretty darned good when made with frozen too.

Try seasoning with bacon, or flavoring the cooking water with a bit of salt pork, onion and garlic before adding the beans for a nice boost, add some heavy cream toward the end, or make it a triple succotash by including tomato in some form. No matter how you take it, it'll be good. Here's how to make it.

For more of my favorite veggies and side dish recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Succotash

©From the Kitchen of Deep South Dish
Prep time: 5 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 3 cups of water
  • 2 cups of fresh or frozen baby lima beans
  • 1-1/2 cups of corn cut from the cob, about 2 average ears
  • 2 tablespoons of butter, melted
  • Kosher salt and freshly cracked black pepper, to taste
  • Hot pepper sauce, for the table

Bring water to a boil, add beans and return to a boil; reduce heat to medium, cover and cook for 25 minutes for fresh, 10 minutes for frozen. Add the corn and continue cooking for another 5 minutes or until beans and corn are fork tender. Drain; toss with butter and season with salt and pepper. Serve with hot pepper sauce at the table.

Variations: Season the boiling water with salt pork, chopped onion and minced garlic before adding the beans. For triple succotash, add in a 15-ounce can of stewed, diced or 10-ounce Rotel diced tomatoes. For a creamy version, drain but retain the cooking water. Return the beans and corn to the pot, add 1/2 cup of heavy cream, and enough of the reserved cooking water back to the pot to completely cover the beans. Cover and simmer for an additional 10 to 15 minutes. Add bacon for extra flavor.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Southern Summer Succotash
Southern Fried Corn
Stewed Baby Lima Beans

Posted by on June 8, 2012
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. Hi Mary,
    I love fresh corn, don't you? Thanks for reminding me about this dish, I haven't made it in a long time. And we love it!
    Have a great weekend,

    1. You too Dorothy & thank you so much for taking the time to stop and say hello!!

  2. i love succotash! its so simple yet satisfying! thanks for sharing!

    1. We have already eaten this so many times this season I figured I should! Have a great weekend & thanks for stopping by!!

  3. Greetings from Georgia! I make this dish frequently since it is one of the few vegetable dishes picky hubby will eat. Gotta use that bacon grease to give it that special flavor. Thanks for all of the wonderful recipes!

    1. Same here with the hubby - thankfully this is one veggie side he will eat. (And you can't go wrong with the bacon drippings either. :) Thanks so much for stopping by and taking the time to comment Sandy - I really appreciate that!

  4. I don't know how you wrote an entire post about succotash without once saying "thufferin' thoccotash". Sylvester the cat would be disappointed, ha ha.

    1. LOL Chris, why... it's because I deliberately avoided doing that!! ;)

  5. I'm one of your biggest followers. Whenever I need a recipe I go to Deep South when will you be back on QVC.

    1. You are so sweet Amy!! I'll be back on QVC on the 28th of Feb - the last Sunday.

    2. Thanks for the recipe for fried corn Mary. We have some very nice beautiful sweet corn here in Thailand and I just haven't gotten around to making this. Made my mom's version of succotash using mayonnaise plenty but not the fried corn. New Orleans born boy but Natchez, MS fed.

  6. Very tasty enjoyed the dish thanks for the recipe

    1. You're welcome Jan Marie! It's a very simple dish, but one of my favorites!


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails