This delicious Summer Succotash is a hearty and wholesome side dish bursting with fresh, vibrant flavors… a perfect way to use summer garden veggies!
This easy, colorful side dish can also be enjoyed as a main course – I love it served with rice and cornbread.
Ingredients
- Butter – I use unsalted butter so that I can have more control over the saltiness of the dish.
- Olive oil
- Sweet onion – Yellow onion or white onion can be substituted for sweet.
- Garlic
- Baby lima beans – Frozen
- Chicken broth – Vegetable broth can be substituted for chicken broth to make this recipe vegetarian, if desired.
- Herbs and seasonings: Salt, black pepper, and dried thyme.
- Fresh corn
- Fresh okra
- Cherry tomatoes
How to Make Succotash
Following is a brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Melt the butter and olive oil in a 3 quart sauté pan or a 6-quart Dutch oven. Cook the onion and garlic.
- Add the chicken broth, lima beans, salt, pepper, and thyme. Bring to a gentle boil and cook until the lima beans are tender.
- Add the corn and okra and cook until the corn is tender.
- Add the tomatoes and cook until slightly softened.
Recipe Variations
- Spice it up. For a kick of heat, add some diced jalapeño or a dash of cayenne pepper.
- Switch up the veggies. Feel free to incorporate your favorite veggies, such as diced bell pepper, celery, zucchini, or summer squash.
- Make it vegetarian. Swap out the chicken broth for vegetable broth.
- Use your favorite herbs. Feel free to use your favorite herbs, such as parsley, dill, basil, oregano, or chives.
Storage and Reheating
Once cooled, store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
More Summer Veggie Side Dishes
Summer Succotash
This delicious Summer Succotash is a wholesome side dish bursting with fresh, vibrant flavors. A perfect way to use summer garden veggies!
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Servings: 8
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped sweet onion
- 1 tablespoon minced fresh garlic
- ¾ cup chicken broth or stock (low sodium)
- 2 cups frozen baby lima beans
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 3 ½ cups fresh corn kernels (about 3 to 4 ears)
- 2 cups sliced fresh okra
- 1 pint cherry or grape tomatoes sliced in half
Instructions
- Melt the butter and olive oil in a 3-quart sauté pan or 6-quart Dutch oven over medium high heat. Add the onion and cook until translucent, stirring constantly (about 2 to 3 minutes). Add the garlic and cook until fragrant (about 30 seconds).
- Add the chicken broth, lima beans, salt, pepper, and thyme. Bring to a gentle boil and cook (stirring often) until the lima beans are tender (about 7 to 8 minutes). Adjust heat as necessary to maintain a gentle boil/strong simmer.
- Add the corn kernels and okra and cook (stirring constantly) for 4 to 5 minutes, or until the corn is tender but still crisp and most of the liquid has evaporated.
- Add tomatoes and cook for an additional 1 minute, or until slightly softened.
- Taste and season with additional salt and pepper, if desired.
Notes
- This recipe yields approximately 8 cups.
- Once cooled, store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 336mg | Potassium: 632mg | Fiber: 6g | Sugar: 7g | Vitamin A: 965IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 2mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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