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Two white bowls of corn, tomato and okra succotash by a striped napkin.

Summer Succotash

  • Total Time: 30 mins
  • Yield: Approximately 7 cups


A flavorful summer vegetable succotash that’s a delicious side dish perfect for any main course!


  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups chopped yellow onion (about 1/2 of a large yellow onion)
  • 1 tablespoon minced fresh garlic
  • 3 large ears fresh corn, cut from the cob (about 3 1/2 cups corn kernels)
  • 2 cups FROZEN baby lima beans, thawed
  • 1/2 pound fresh okra sliced (about 2 1/2 cups sliced)
  • 1 pint cherry or grape tomatoes, halved
  • Salt and black pepper, to taste
  • 3 tablespoons fresh chopped parsley


  1. In a pot or dutch oven, melt butter over medium high heat. Add onions, cook while stirring frequently (about 5 minutes) or until onions are softened. Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
  2. Reduce heat to medium and add corn, lima beans, okra and tomatoes. Cook approximately 8 minutes while stirring frequently, or until vegetables are tender.
  3. Season with desired amounts of salt and pepper and stir in parsley.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Side Dishes
  • Method: Fry
  • Cuisine: American

Keywords: summer succotash, summer vegetable succotash