Summer Succotash

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Approximately 7 cups


  • 1/2 cup unsalted butter (1 stick)
  • 11/2 cups chopped yellow onion (about 1/2 of a large yellow onion)
  • 1 tablespoon fresh minced 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 pepper, to taste
  • 3 tablespoons fresh chopped parsley


  1. In a saucepan or dutch oven, melt butter over medium high heat. Add onions and stir frequently, about 5 minutes, or until onions are softened. Add garlic and cook an additional 1 minute, 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 salt and pepper and stir in parsley.