featured 54

One Pan Sweet Corn and Lima Bean Succotash

This easy summer sweet corn succotash features fresh sweet corn, lima beans, and red bell pepper. It’s a bright, one-pan side that comes together quickly—ready from prep to plate in about 30 minutes.

Sweet corn succotash topped with fresh basil in a black skillet with a wooden spoon in it. A red and white towel is in the bottom left, a plate with two gold forks is on the right, and a small bowl of sliced cherry tomatoes is in the top right corner.

If you love summer corn, succotash is a great way to let the kernels shine. This version is vegetarian and easily made vegan; it’s flexible, so swap or add vegetables and herbs based on what you have on hand. The mix of sweet corn, tender lima beans, and crisp red pepper, finished with a splash of cider vinegar and fresh tomatoes, makes a lively, flavorful side dish.

Make it in a cast iron skillet for a little extra depth, or use any large sauté pan. It pairs beautifully with grilled meats, roasted fish, or as part of a light vegetarian dinner. Because it cooks fast, have your ingredients prepped before you heat the pan so nothing overcooks.

Two ears of corn in husks, an onion, a red bell pepper, some cherry tomatoes on the vine, a garlic bulb, and small bowls of kosher salt, smoked paprika, and black pepper.

Sweet corn succotash ingredients

The classic base is corn and lima beans with bell pepper and aromatics. Below are the main ingredients and a few substitution ideas so you can adapt the recipe to your pantry.

  • Fresh sweet corn: White, bi-color, or yellow summer corn; frozen or canned corn can be used when fresh isn’t available.
  • Lima beans: Traditional in succotash; swap edamame, black beans, or white beans if you prefer.
  • Red bell pepper: Adds sweetness and color.
  • Onion and garlic: The aromatic base.
  • Smoked paprika: A small pinch adds a gentle smoky note without charring.
  • Cherry tomatoes: Folded in at the end so they warm and release juice but stay bright.
  • Olive oil, kosher salt, and freshly ground black pepper.
  • Fresh basil: Optional for finishing.
  • Optional ideas: Add okra, green beans, poblano or jalapeño for heat, or a dash of cayenne. Try tarragon, cilantro, or chives for different herb flavors.

Ingredient measurements are included in the recipe card below.

How to make sweet corn succotash with lima beans

A knife on a wooden cutting board with three small glass bowls of diced garlic, red bell pepper, and onion.

Step 1: Prep the vegetables

Dice the onion and red pepper finely. Mince the garlic and halve the cherry tomatoes. If using frozen lima beans, place them in a bowl, cover with water, microwave 1–2 minutes to warm, then drain. To cut corn from the cob, stand the ear on its stem end on a towel and slice downward so the kernels drop off cleanly.

Step 2: Cook the aromatics

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and 1/4 teaspoon salt, cooking until translucent and just beginning to brown, about 5–8 minutes. Stir in the minced garlic and 1/4 teaspoon smoked paprika and cook 1–2 minutes until fragrant.

Step 3: Finish the succotash

Add the corn kernels, diced red pepper, and lima beans to the skillet with 1/2 teaspoon kosher salt. Cook 3–5 minutes, stirring, until the vegetables are warmed through but still bright and slightly firm. Stir in 1 teaspoon cider vinegar to brighten the flavors. Remove the pan from the heat, add the halved cherry tomatoes and a few grinds of black pepper. Serve warm, topped with torn fresh basil if you like.

img 54 7

Expert tips

  • Prep first: This dish cooks quickly, so chop everything before you turn on the heat.
  • Don’t overcook: Aim to keep the corn and vegetables vibrant and slightly crisp for the best texture and flavor.
  • Vinegar for balance: A teaspoon of cider vinegar at the end brightens the dish and ties the flavors together.
  • Grill option: Cook the skillet on a grill for an extra smoky character, or lightly char the corn before cutting it off the cob.
  • Frozen or canned corn: These work fine when fresh corn isn’t available—just drain well.

What to serve with sweet corn succotash

  • Grilled proteins: turkey burgers, beef short ribs, pulled pork, or roasted salmon.
  • Seafood: shrimp, grilled fish, or tacos.
  • Vegetarian meals: serve with crusty bread, pan con tomate, or a simple tart for a light summer supper.

FAQ

What is succotash?

Succotash is a traditional American vegetable dish that centers on corn and beans. It has Native American roots and became a staple in New England and later the American South, with regional variations that can include ingredients like okra or smoked pork.

Can you make this ahead?

Succotash is best served fresh, but you can chop the vegetables in advance to speed cooking. Leftovers keep for up to 2 days in an airtight container; reheat gently on the stovetop or in the microwave.

More summer recipes with sweet corn

  • Chicken Thighs with Coconut Milk Creamed Corn
  • Summer Shrimp Scampi with Corn and Tomatoes
  • Mango Corn Salad with Avocado and Lime Dressing

Sweet corn succotash is a fresh and fun summer side dish!

  • Sweet corn is the star, but the recipe is forgiving—swap or add vegetables freely.
  • Lima beans are traditional; edamame or other beans work well as substitutes.
  • Cook in one pan on the stovetop or on the grill for extra flavor.
  • Fast prep and quick cook time—ready in under 30 minutes.
  • Vegan, vegetarian, gluten-free, and dairy-free-friendly.

Recipe

One Pan Sweet Corn Succotash with Lima Beans

This quick succotash combines fresh corn, lima beans, red pepper, and cherry tomatoes for a bright summer side. Makes about 8 servings.

Ingredients

  • 4 ears fresh sweet corn (about 3 cups kernels) — or 3 cups frozen or canned, drained
  • 1 cup lima beans (thawed if frozen)
  • 1 red bell pepper, diced
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3–5 cloves garlic, minced
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon cider vinegar
  • 2 cups cherry tomatoes, halved
  • 3/4 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • Fresh basil, for serving (optional)

Instructions

  1. Prep: Dice onion and bell pepper, mince garlic, halve cherry tomatoes. If using frozen lima beans, warm and drain them.
  2. Cut the corn off the cob and set aside.
  3. Heat olive oil in a large skillet over medium. Add onion and 1/4 teaspoon salt; cook 5–8 minutes until translucent and beginning to brown.
  4. Add garlic and smoked paprika; cook 1–2 minutes until fragrant.
  5. Add corn, red pepper, lima beans, and 1/2 teaspoon kosher salt. Cook 3–5 minutes, stirring, until vegetables are warmed but still bright.
  6. Stir in cider vinegar, remove from heat, and fold in cherry tomatoes. Season with black pepper and garnish with basil if desired. Serve warm.

Notes & Variations

  • Have all ingredients prepped before cooking to prevent overcooking.
  • Substitute frozen or canned corn when fresh corn isn’t available; drain well.
  • Add okra, green beans, or swap in poblano/jalapeño for heat. Try edamame or black beans instead of lima beans.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.

Equipment

  • Chef’s knife and cutting board
  • Large skillet or 12″ cast iron skillet
  • Spatula

Nutrition (per serving, approximate)

Calories: 92 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 5 g | Sodium: 224 mg