This Corn Succotash is made with frozen lima beans, canned corn, and fresh tomatoes, red pepper, thyme, oregano, and parsley. It's healthy, gluten-free, and Weight Watchers friendly.! Succotash is popular any time of the year, but especially in the fall and at Thanksgiving. It's the perfect side dish for your holiday meal!
This Succotash recipe pairs exceptionally well with my main course Gluten-free Slow Cooker Turkey breast with Quinoa Cranberry Dressing. It's also a great way to get the most from your fresh herbs and fresh sweet corn!
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"Are you going to eat those?" I'd ask, eyeing my brother's lima beans. It was obvious he wasn't, and I was more than happy to do it for him. Most kids dream of having a sister like me, if only for this reason. Yet, I thought I was the lucky one.
I'm probably one of the few people in this world who LOVES lima beans and could never understand why my brother or anyone, for that matter, wouldn't want to eat them. Yet, I only discovered Succotash later in life, an entire dish that's built around lima beans; a true lima bean extravaganza! Oh, Succotash, where have you been all my life?
It's no surprise my brother hated lima beans. In fact, lima beans happen to rank above green beans, peas, and most other legumes in Huff Post's list of Foods People Hate. I seriously don't get it.... Not only are they colorful and delicious, but they are super healthy (you can read more about the health benefits of lima beans here).
What is Succotash?
Succotash is a common American Thanksgiving dish in some parts of the United States, but in Canada, it's not well-known, nor is it something you would see at the Thanksgiving table. And if you don't like lima beans, like the majority of the population, then you definitely wouldn't know about it.
🥘Ingredient Notes
- Corn. I use canned corn, but you can use fresh corn or frozen corn instead. If I use canned corn, I rinse it to remove excess salt.
- Lima Beans. I use frozen lima beans because I have no access to fresh ones.
- Butter. I use unsalted butter because I like to control the salt in my cooking and baking. The salt content in salted butter varies by brand.
- Roma Tomatoes. I use Roma tomatoes because they have a low water content, dense flesh, and a rich, slightly sweet flavor.
- Fresh herbs. I prefer to use fresh herbs, but I have used a combination of fresh and dried. If you use dried, you'll only need half the amount. I often use my own dried herbs that I dehydrate in my air fryer in the fall. Learn How to Dehydrate Herbs in the Air Fryer !
*See recipe card for full list of ingredients and quantities
I loved the taste of this succotash so much that I used many of the same flavors for my Corn Stuffed Grilled Peppers!
📖Variations & Substitutions
- Tomatoes - you can substitute cherry tomatoes or fresh garden tomatoes
- Herbs- you could also use fresh basil.
- Vegetable broth - you could use chicken broth instead of vegetable.
🔪How to Make Corn Succotash
- Step 1: Heat the butter over medium heat in a medium pot. Add onion and red pepper; cook and stir until the onion is softened. Add the garlic and cook for 1-2 minutes.
- Step 2: Then add tomatoes and stir in the lima beans, vegetable broth, and fresh herbs.
- Step 3: Sauté over medium-low heat for about 15 minutes.
- Step 4: Then add in the corn and cook for an additional 5 minutes. Add salt and pepper as desired. Serve warm.
Expert Recipe Tips
- Use fresh herbs for the best flavor. Fresh thyme, oregano, and parsley make a big difference in taste and aroma. If using dried herbs, reduce the amount to one-half of what's called for.
- Don't overcook the vegetables. Sauté just until tender to keep the corn and peppers crisp and vibrant-overcooking can make the dish mushy.
- Rinse canned corn and beans. This removes excess sodium and gives the dish a fresher flavor.
- Add the corn last. Since corn cooks quickly, adding it at the end keeps it bright and slightly crisp.
- Adjust seasoning before serving. Taste and add extra salt, pepper, or a squeeze of lemon juice just before serving to brighten the flavors.
- Customize the herbs. Try basil, dill, or tarragon for a different twist, or add a pinch of smoked paprika for depth.
- Make it creamy (optional). Stir in a tablespoon of butter or a splash of cream at the end for a richer, southern-style version.
- Turn leftovers into a meal. Mix leftovers with cooked quinoa, rice, or pasta for an easy vegetarian lunch.
- Use what you have. This recipe is forgiving-fresh, frozen, or canned vegetables all work well, making it perfect for any season.
🍲 Main Dishes to serve with Succotash
If you're looking for the ideal dinner, this Picnic Ham with Orange Glaze Recipe pairs well with this Succotash and Carrot Casserole, as does this Easy Cornish Hens with Rosemary Wine Sauce (shown) and Chipotle Mashed Potatoes.
👪 Serving Size
This sweet corn succotash recipe serves 10. You can also cut this recipe in half, double it, or triple it for a larger group. Just click on the serving size and select the number of servings you'd like, and the ingredient amounts will adjust accordingly.
🔢WW Points
This easy succotash recipe is only 1 WW point per serving! A serving is about a ½ a cup.
🌡️Storage
Store this corn succotash in an airtight container in the fridge for up to 4 days.
These ingredients don't stand up well to freezing.
❔ Recipe FAQs
Absolutely. If you use canned lima beans, drain and rinse them well before adding them to the recipe. Just note that they're already cooked, so you can shorten the simmering time by about 5 minutes.
Yes! You can make succotash up to a day in advance. Store it in an airtight container in the fridge and reheat it gently on the stovetop over low heat before serving. Add a small splash of broth or water if it looks a little dry.
Yes, you can swap the lima beans for edamame, navy beans, or even butter beans for a similar texture. Each variation will change the flavor slightly, but it will still taste great.
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Whether you use fresh produce from your garden, a farmer's market, or the grocery store, or canned or frozen ingredients, this recipe for corn succotash is very versatile. The vibrant colors in this dish make it the perfect accompaniment to any meal!
🍲More Thanksgiving Side Dishes!
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📋 Corn Succotash Recipe
Ingredients
- 2 tablespoon butter unsalted
- 1 onion, small, peeled and finely diced
- 1 red pepper chopped
- 3 cloves garlic
- 2 ripe tomatoes (finely chopped) * I use Roma tomatoes
- 2 cups frozen lima beans thawed
- 1 cup gluten-free vegetable soup broth
- 1 tbsp fresh oregano finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 tbsps fresh parsley finely chopped
- 2 cups canned corn drained
Garnish:
- fresh parsley
Instructions
- Heat the butter over medium heat in a medium pot. Add onion and red pepper; cook and stir until the onion is softened. Add the garlic and cook for 1-2 minutes,2 tablespoon butter, 1 onion, small, peeled and finely diced, 1 red pepper, 3 cloves garlic
- Then add the tomatoes and stir in the lima beans, vegetable broth. and fresh herbs.2 ripe tomatoes (finely chopped), 2 cups frozen lima beans, 1 cup gluten-free vegetable soup broth, 1 tablespoon fresh oregano, 1 tablespoon fresh thyme, 2 tbsps fresh parsley
- Sautee over medium-low heat for about 15 minutes,2 cups canned corn
- Then add in the corn and cook for an additional 5 minutes. Add salt and pepper to taste (optional). Serve warm. Garnish with fresh parsley, if desired.fresh parsley
Notes
- Use fresh herbs for the best flavor. Fresh thyme, oregano, and parsley make a big difference in taste and aroma. If using dried herbs, reduce the amount to one-half of what's called for.
- Don't overcook the vegetables. Sauté just until tender to keep the corn and peppers crisp and vibrant-overcooking can make the dish mushy.
- Rinse canned corn and beans. This removes excess sodium and gives the dish a fresher flavor.
- Add the corn last. Since corn cooks quickly, adding it at the end keeps it bright and slightly crisp.
- Adjust seasoning before serving. Taste and add extra salt, pepper, or a squeeze of lemon juice just before serving to brighten the flavors.
- Customize the herbs. Try basil, dill, or tarragon for a different twist, or add a pinch of smoked paprika for depth.
- Make it creamy (optional). Stir in a tablespoon of butter or a splash of cream at the end for a richer, southern-style version.
- Turn leftovers into a meal. Mix leftovers with cooked quinoa, rice, or pasta for an easy vegetarian lunch.
- Use what you have. This recipe is forgiving-fresh, frozen, or canned vegetables all work well, making it perfect for any season.
Nutrition
Sharon
Omgsh I wish you were my sister! I would sneak the food I didn't like (peas or my English mom's terribly underseasoned version of Hungarian goulash) to our dog under the table! lol I was also a huge fan of Anthony Bourdain - when we moved from Ontario back to BC we pared down to 5 books each from 500 and Kitchen Confidential was my number one draft pick. 😉 I can't wait to try this succotash! No peas! haha
NANCY
looks so vibrant. I'd love to eat this alone or with my salad as a topping!
Terri Gilson
Thanks! Yes, it's a great way to add colour to your Thanksgiving table!