• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Foreign Fork logo

  • Home
  • Recipe Box
    • Search by Interactive Map
    • Africa
      • Algeria
      • Angola
      • Benin
      • Botswana
      • Burkina Faso
      • Burundi
      • Cabo Verde
      • Cameroon
      • Central African Republic
      • Chad
      • Comoros
      • Cote d’Ivoire
      • Democratic Republic of the Congo
      • Djibouti
      • Egypt
      • Equatorial Guinea
      • Eritrea
      • Eswatini
      • Ethiopia
      • Gabon
      • The Gambia
      • Ghana
    • Asia
      • Afghanistan
      • Armenia
      • Azerbaijan
      • Bangladesh
      • Bhutan
      • Brunei
      • Cambodia
      • China
      • East Timor
      • Georgia
      • India
      • Thailand
    • Caribbean
      • Antigua and Barbuda
      • The Bahamas
      • Barbados
      • Cuba
      • Dominica
      • Dominican Republic
      • Grenada
      • Haiti
    • Central America
      • Belize
      • Costa Rica
      • El Salvador
      • Guatemala
      • Honduras
    • Europe
      • Albania
      • Andorra
      • Belarus
      • Bosnia and Herzegovina
      • Croatia
      • Iceland
    • European Union
      • Austria
      • Belgium
      • Bulgaria
      • Cyprus
      • Czech Republic
      • Denmark
      • Estonia
      • Finland
      • France
      • Germany
      • Greece
      • Hungary
    • Middle East
      • Bahrain
    • North America
      • Canada
    • Oceania
      • Australia
      • Fiji
    • South America
      • Argentina
      • Bolivia
      • Brazil
      • Chile
      • Colombia
      • Ecuador
      • Guyana
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Box
  • Spice Cabinet
  • Product Pantry
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » 5 Minute Recipes » Corn Succotash Recipe

    Corn Succotash Recipe

    Published on Jan 20, 2021 Modified: Jan 19, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe
    Homemade Corn Succotash Pinterest Image Top Black Banner
    Homemade Corn Succotash Pinterest Image Bottom Black Banner
    Homemade Corn Succotash Pinterest Image Top Striped Banner
    Homemade Corn Succotash Pinterest Image Middle Black Banner

    This recipe for Corn Succotash is made with corn, lima beans, tomatoes and seasonings. It is delicious as a main dish or as a side.

    Pile of succotash on a plate

    Recipe Origins

    Succotash is made of a mixture of corn, lima beans, and tomatoes. It is high in protein and starches, and is a perfect combination of ingredients that covers almost all of your dietary needs in one dish! 

    Succotash has gained popularity in other countries, often in cities/states where Africans have moved. Southern states in America commonly eat succotash (presumably because slaves being forced to America brought the recipe with them). 

    When eaten in America or other countries where succotash has gained popularity, it is typically considered a side dish.

    Why Make this Recipe

    1. Healthy: The ingredients in this Corn Succotash recipe (detailed below) are incredibly healthy, and make for a delightfully nutritious meal! 
    2. Quick: This dish takes all of 8 minutes to throw together, and can be a complete meal or a side dish depending on your desires. 

    What Ingredients are in this Recipe?

    Labeled ingredient shot
    1. Canned Ingredients: Lima beans, corn 
    2. Vegetables: Onion, tomatoes, garlic
    3. Herbs: Thyme, Basil 
    4. Seasonings: Garlic powder, onion powder, cumin, paprika 
    5. Dairy: Butter

    How to Make this Recipe

    Step 1: Cook the Onions

    Cooked onions in a pan

    In a large pan, melt the butter on the stove over medium-high heat. Once melted, add the onion and the garlic into the pan. 

    Cook, stirring, until fragrant or until the onions begin to turn translucent. 

    Step 2: Cook the Succotash

    Succotash ingredients in a frying pan

    Once the onions are cooked, add the rest of the ingredients into the pan. Cover and allow to cook for about 5 minutes, stirring occasionally. 

    Frying pan full of cooked succotash

    When everything is warm and the tomatoes are beginning to release juice, cook for another 2 minutes. Then serve! Enjoy! 

    Expert Tips

    • Cumin and paprika are not traditional to this recipe but they add good flavor!
    • After making this recipe, I used the leftovers to make a delicious breakfast! I mixed the succotash with scrambled eggs and my 2-Minute Healthy Veggie Dip for a delicious and nutritious breakfast! 
    • You can add any other vegetables that you want into this succotash! Corn, lima beans, and tomatoes are the main players in the succotash recipe, but you can add anything else you’d like 
    • This is great as a side dish to meat, and would be delicious to serve at a summer barbecue!

    Recipe FAQs 

    What Other Vegetables Go with Corn? 

    2 plates of succotash with tomatoes on a vine and 2 bowls of spices

    Feel free to add whatever vegetables you want into this dish. A great option for other vegetables to add is squash! You can find that I have done this in my vegetable medley recipe called Batar Da’an.

    You can also add different types of beans into the dish if you’d prefer something other than lima beans.

    How Do You Serve Succotash? 

    As aforementioned in this article, you can eat succotash on it’s own, serve it with eggs (detailed above!) or serve it as a side dish. 

    It would be delicious alongside a meat-heavy meal. Specifically with red meat or even fried chicken. 

    Did you like this recipe for Corn Succotash? If so, check out these other recipes I picked out just for you: 

    • Vegetable Medley from East Timor
    • Stuffed Pepper Casserole
    • Roasted Vegetable Salad from Azerbaijan 
    • Homemade Creamed Corn Recipe

    Corn Succotash

    This recipe is made with corn, lima beans, tomatoes and seasonings. It is delicious as a main dish or as a side.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish, vegetables
    Cook Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 170kcal
    Author: The Foreign Fork

    Ingredients

    • 2-3 tbsp Butter, unsalted
    • 1 Onion, chopped
    • 1 tsp Garlic, chopped
    • 1 can Lima Beans, drained
    • 1 can Corn, drained
    • 5-7 sprigs Thyme
    • 2 tsp Basil
    • 20 Cherry tomatoes
    • ¾ tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp cumin
    • ½ tsp paprika

    Instructions

    • In a large pan, melt the butter on the stove over medium-high heat. Once melted, add the onion and the garlic into the pan. Cook, stirring, until fragrant or until the onions begin to turn translucent.
    • Once the onions are cooked, add the rest of the ingredients into the pan. Cover and allow to cook for about 5 minutes, stirring occasionally. When everything is warm and the tomatoes are beginning to release juice, cook for another 2 minutes. Then serve! Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Cumin and paprika are not traditional to this recipe but they add good flavor!
    • After making this recipe, I used the leftovers to make a delicious breakfast! I mixed the succotash with scrambled eggs and my 2-Minute Healthy Veggie Dip for a delicious and nutritious breakfast! 
    • You can add any other vegetables that you want into this succotash! Corn, lima beans, and tomatoes are the main players in the succotash recipe, but you can add anything else you’d like 
    • This is great as a side dish to meat, and would be delicious to serve at a summer barbecue!

    Nutrition

    Serving: 1serving | Calories: 170kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 333mg | Potassium: 532mg | Fiber: 6g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 20mg | Calcium: 28mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    Related Recipes

    • Pineapple Salsa Recipe
      Pineapple Salsa Recipe
    • White Bean Chicken Chili in the Instant Pot
      White Bean Chicken Chili in the Instant Pot
    • Vegetable Medley Recipe (Batar Da'an)
      Vegetable Medley Recipe (Batar Da'an)
    • Pastel de Choclo Recipe from Chile
      Pastel de Choclo Recipe from Chile
    « Stuffed Bell Pepper Casserole in the Instant Pot
    How to Make Butter Tea from Bhutan »

    Sharing is caring!

    59 shares

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    What are you looking for?

    About the Head Chef

    Foreign Fork Founder Alexandria
    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Latest Recipes

    Easy Cocadas (Coconut Macaroons) Recipe

    Pan con Pollo Salvadoreño Recipe

    Hibiscus Tea with Dried Flowers

    What To Serve with Ratatouille

    Instant Pot Pesto Chicken

    Mango Pico de Gallo

    Vegetable Recipes

    Instant Pot Rutabaga Mash (+ Stovetop Instructions!)

    Pikliz Recipe from Haiti

    Creamed Peas Recipe (Stovetop & Instant Pot)

    Instant Pot Beets

    Instant Pot Green Bean Casserole

    Instant Pot Brussels Sprouts

    Footer

    • Home
    • About
    • Contact
    • Privacy Policy
    • Accessibility Statement

    Copyright © 2022 The Foreign Fork

    59 shares