• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Foreign Fork logo
  • Home
  • Recipe Index
    • Search by Interactive Map
    • African Recipes
    • Asian Recipes
    • Caribbean Recipes
    • Central American Recipes
    • European Recipes
    • Middle Eastern Recipes
    • North American Recipes
    • Oceanic Recipes
    • South American Recipes
    • Search by Course
      • Breakfast
      • Appetizers
      • Drinks
      • Breads
      • Soups
      • Main Courses
      • Sauces
      • Side Dishes
      • Desserts
    • Search by Ingredient
      • Beef Recipes
      • Chicken Recipes
      • Potato Recipes
      • Rice Recipes
      • Seafood Recipes
  • Culture Cookbook
  • About
  • Contact
  • Submit a Recipe for Posting
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
    • Search by Interactive Map
    • African Recipes
    • Asian Recipes
    • Caribbean Recipes
    • Central American Recipes
    • European Recipes
    • Middle Eastern Recipes
    • North American Recipes
    • Oceanic Recipes
    • South American Recipes
    • Search by Course
      • Breakfast
      • Appetizers
      • Drinks
      • Breads
      • Soups
      • Main Courses
      • Sauces
      • Side Dishes
      • Desserts
    • Search by Ingredient
      • Beef Recipes
      • Chicken Recipes
      • Potato Recipes
      • Rice Recipes
      • Seafood Recipes
  • Culture Cookbook
  • About
  • Contact
  • Submit a Recipe for Posting
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Fall Recipes » Lima Beans and Corn Succotash Recipe

    Lima Beans and Corn Succotash Recipe

    Published on Aug 18, 2022 Modified: Jan 19, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    Lima Beans and Corn Succotash recipe is a simple but filling stew of corn, lima beans and other vegetables that can be served as a side dish or the main course.

    Plate of lima beans and succotash on a blue plate with various seasonings in small bowls behind it.

    Succotash is a simple vegetable side dish with many variations. It’s easy to switch it up as the basis is corn and lima beans–which pair well with so many other vegetables including onions, squash, sweet bell peppers and tomatoes. 

    It’s an easy side dish with a rich history in the U.S. and its simplicity is what has made it so popular for hundreds of years.

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Do I Need to Make This Recipe?
    • How to Make this Recipe
    • Expert Tips
    • Recipe FAQs 
    • Lima Beans and Corn Succotash Recipe

    Recipe Origins

    Succotash is a dish made popular by the Narragansett tribe of Native Americans in the 17th century. When Europeans colonized America they were introduced to ingredients that natives grew including fresh sweet corn, beans and squash. These staples were combined into a stew for struggling explorers, unfamiliar with the new land. 

    The name comes from a combination of native words like msickquatash, “simmering pot of corn” or sohquttahhash, which means “broken corn kernels.”

    The popularity of this dish really took off during the Great Depression because these ingredients were affordable and filling. Around this time the succotash was sometimes covered with a crust to make a succotash casserole. Variations can be found all across the country, but it’s particularly popular in Southern states in America.  

    Over time this simple recipe has evolved and the dish itself has become more of a side dish than the main meal it once was. It’s sometimes served cold, as a salad but is traditionally more of a hot stew.

    You may have, at some point in your life, been subjected to a canned succotash that was less than desirable (perhaps the reason Sylvester the cat from the Looney Tunes coined the phrase “sufferin’ succotash”). But I promise with the right seasoning and fresh vegetables, succotash is a perfectly delightful addition to any meal.

    Why Make this Recipe

    1. Healthy: The fresh produce in this corn Succotash recipe (detailed below) is incredibly healthy, and the delicious flavors combined with tender lima beans make for a delightfully nutritious meal! 
    2. Quick: This simple dish takes all of 8 minutes to throw together, and can be a complete meal or a great side dish depending on your desires. It’s a great recipe to make when you’re short on time. 
    3. Inexpensive: This meal was made popular by struggling immigrants and the ingredients used to make it are still widely available and affordable today.

    What Do I Need to Make This Recipe?

    Ingredients

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Ingredients shown are used to prepare lima beans and succotash.
    1. Canned Ingredients: Lima beans are sometimes considered a superfood. They are a great source of iron. Using canned lima beans and corn makes this recipe particularly convenient and fast. You can also use fresh corn or frozen corn if that is what you have on hand.
    2. Vegetables: Onion, tomatoes, and garlic bring really great flavor to this dish. I love to use cherry tomatoes during the summer months but a larger diced tomato works too. Feel free to add any additional vegetables you’d like.
    3. Herbs: Thyme and fresh basil are easy to find and really make this dish taste fresh and light. 
    4. Seasonings: I use garlic powder, onion powder, cumin and paprika in my recipe but you could also add coarse salt, black pepper or fresh oregano.  
    5. Dairy: I like to cook my onions in some butter to give them a little more flavor but you could make this dish vegan by substituting olive oil. 

    Tools

    1. Large Pan: This recipe all comes together in one pan. You’ll need one with a lid to cover while cooking.
    2. Stovetop: This Lima Beans and Corn Succotash is such a quick dish to make. It really only takes a few minutes to cook over medium heat.

    How to Make this Recipe

    Step 1: Cook the Onions

    Diced onions sauteeing in a frying pan.

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

    Cook, stirring with a slotted spoon, until fragrant or until the onions begin to turn translucent. 

    Step 2: Cook the Succotash

    Remaining ingredients added to the cooked diced onions in the 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. 

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

    Expert Tips

    Two small blue plates with lima beans and succotash served next to cherry tomatoes and small bowls with spices.
    • Cumin and paprika are not traditional to this recipe but they do add good flavor if you want to add them!
    • 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 Lima Beans and Corn Succotash to put your own spin on it. Corn, lima beans, and tomatoes are the essential ingredients in the succotash recipe, but you can add anything else from your farmer’s market haul.
    • This is great as a side dish to meat, and would be delicious to serve at a summer cookout with some BBQ chicken or pork chops. 
    • Some southern versions of succotash like to add crispy bacon, pork belly, or cook the vegetables in bacon drippings.

    Recipe FAQs 

    Frying pan with lima beans and succotash ready to serve.
    What Other Vegetables Go with Corn?

    Feel free to add whatever vegetables you want into this dish. It’s popular with squash but I’ve also seen green beans, fresh okra and red bell pepper used often. I did something similar 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. From my research, this is the traditional way to make it.

    How Do You Serve Succotash? 

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

    Some people like to cook just the lima beans and corn and add the rest of the veggies cold to serve as a salad. I prefer it warm.

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

    How Do You Store Succotash?

    Store leftover succotash in an airtight container in the refrigerator for up to a week. It makes great leftovers.

    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
    Save This Recipe Form

    Save This Recipe!

    Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

    Corn succotash on a blue plate surrounded by a brown linen and spices.

    Lima Beans and Corn Succotash Recipe

    Lima Beans and Corn Succotash recipe is a simple but filling stew of corn, lima beans and other vegetables that can be served as a side dish or the main course.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 4
    Calories: 254kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Pan(s)
    • Wooden Spoon

    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 2-3 tbsp butter on the stove over medium-high heat.
    • Once melted, add the onion and 1 tsp 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

    Copyright The Foreign Fork. For personal or educational use only.
    • Canned Ingredients: Lima beans are sometimes considered a superfood. They are a great source of iron. Using canned lima beans and corn makes this recipe particularly convenient and fast. You can also use fresh corn or frozen corn if that is what you have on hand.
    • Vegetables: Onion, tomatoes, and garlic bring really great flavor to this dish. I love to use cherry tomatoes during the summer months but a larger diced tomato works too. Feel free to add any additional vegetables you’d like.
    • Herbs: Thyme and fresh basil are easy to find and really make this dish taste fresh and light.
    • Seasonings: I use garlic powder, onion powder, cumin and paprika in my recipe but you could also add coarse salt, black pepper or fresh oregano.
    • Dairy: I like to cook my onions in some butter to give them a little more flavor but you could make this dish vegan by substituting olive oil. 
    • Cumin and paprika are not traditional to this recipe but they do add good flavor if you want to add them! 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 Lima Beans and Corn Succotash to put your own spin on it. Corn, lima beans, and tomatoes are the essential ingredients in the succotash recipe, but you can add anything else from your farmer’s market haul.
    • This is great as a side dish to meat, and would be delicious to serve at a summer cookout with some BBQ chicken or pork chops.
    • Some southern versions of succotash like to add crispy bacon, pork belly, or cook the vegetables in bacon drippings.

    Nutrition

    Serving: 1serving | Calories: 254kcal | Carbohydrates: 42g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 495mg | Potassium: 799mg | Fiber: 8g | Sugar: 10g | Vitamin A: 945IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

    More Fall Recipes

    • 4 poached apples with whipped cream and a cherry on top served on a plate.
      Tufahije (Walnut-Stuffed Apples) from Bosnia and Herzegovina 
    • A Magnifique slow cooker with a batch of Slow Cooker Tuscan Chicken Meatballs with Gnocchi ready to enjoy.
      Slow Cooker Tuscan Chicken Meatballs with Gnocchi
    • Fagioli soup in a shallow bowl surrounded by baby tomatoes.
      The Best Fagioli Soup (White Bean Soup) Recipe
    • Danish meatballs, Frikadeller, served ina. bowl with potatoes and topped with a gravy.
      Frikadeller

    Sharing is caring!

    122 shares

    Fall Recipes, Main Course, Side Dish, Summer Recipes, Under 30 Minute Dinner, Vegetable Recipes

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

    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?

    Welcome to The Foreign Fork, I'm Alexandria!

    And I am cooking one meal from every country in the world. 196 countries, and we’re cooking them all… Welcome to the adventure! 

    Learn More

    Footer

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

    Copyright © 2025 The Foreign Fork

    122 shares
    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
    Lima Bean and Corn Succotash Recipe Pinterest Image middle design banner
    Lima Bean and Corn Succotash Recipe Pinterest Image top design banner
    Lima Bean and Corn Succotash Recipe Pinterest Image bottom design banner
    Lima Bean and Corn Succotash Recipe Pinterest Image top black banner

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.