This succotash recipe is a celebration of late summer vegetables, filled with sweet corn, peppers, tomatoes, okra, and lima beans. Fresh herbs like basil and thyme lean into the bright flavors, while a pinch of smoked paprika adds smoky depth.

Ready in under 30 minutes, this is an easy side dish to whip up when you have lots of summer veggies on hand. It’s classic and flavorful, with lots of texture from the okra and juicy tomatoes. Try it with black bean burgers, BBQ tofu, or anything coming off the grill!

Succotash

What Is Succotash?

Succotash is a vegetable side dish or stew that dates back to 17th century Native American cooking. Its name comes from the Narragansett word “msickquatash,” which means boiled corn kernels. Early versions likely contained corn, beans, and squash — the Three Sisters crops grown by many Native American communities.

Over the last 400 years, many regional variations of this dish have evolved, including Southern succotash, which serves as the basis for this version. Though recipes vary, corn and beans are still the key ingredients. Bacon is another common addition, but it’s skipped here to keep the recipe vegetarian.

Recipe ingredients on countertop - fresh corn, peppers, cherry tomatoes, okra, frozen lima beans, smoked paprika, garlic, red onion, olive oil, butter, and herbs

Succotash Ingredients

Here’s what you’ll need to make this succotash recipe:

  • Corn – Fresh summer corn is ideal for its sweet flavor and crisp, juicy texture. If you’re making this recipe at another time of year, frozen corn is a good substitute.
  • Lima beans – A classic Southern succotash ingredient. Frozen lima beans are easy to find and can go straight into the skillet, no separate cooking required.
  • Garlic and red onion – For savory depth of flavor.
  • Red bell pepper and jalapeño – The bell pepper adds sweetness, and the jalapeño adds a kick of heat. Feel free to skip it if you’re sensitive to spice.
  • Cherry tomatoes – They break down slightly as they cook, coating the succotash in a light, sweet tomato sauce.
  • Fresh okra – It adds satisfying texture to the mix of tender veggies.
  • Butter and olive oil – For cooking the veggies. The butter gives this recipe a richer taste and mouthfeel; adding some olive oil stops the butter from burning. To make this recipe dairy-free, replace the butter with vegan butter or more olive oil.
  • Smoked paprika – It adds smoky depth of flavor, taking the place of the pork or bacon you’d find in many succotash recipes.
  • Fresh thyme and basil – They add wonderful freshness to this simple dish. In a pinch, you can replace the fresh thyme with 1/2 teaspoon dried.
  • Fresh lemon juice and white wine vinegar – For a bright, tangy finish.
  • Salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Mixing succotash in skillet with wooden spoon

How to Make Succotash

This succotash recipe comes together easily in one skillet. Here’s how it goes:

1. Start by chopping the veggies. Cut the peppers, onion, and okra into roughly half-inch pieces to give the succotash some texture. Simply halve the cherry tomatoes.

2. Cook the onion, bell pepper, okra, cherry tomatoes, and jalapeño in separate sections of the pan. This gives them all a chance to make contact with the hot surface before mixing everything together and creating steam.

3. Add the seasonings and stir to combine. Mix in the garlic, smoked paprika, thyme, salt, and pepper, then stir and cook for 4 minutes, or until the onion and peppers start to soften.

4. Add the corn and lima beans and cook until tender and heated through, another 3 to 5 minutes.

5. Season and serve! Remove the thyme sprigs, then add the lemon juice and vinegar. Stir in the basil, season to taste with salt and pepper, and serve.

Recipe Variations

  • Use different beans: Replace the lima beans with cooked black-eyed peas or cooked fresh shell beans. You could even add chopped green beans at the start of the cooking process.
  • Add summer squash: Add 1 small zucchini or yellow squash, or a few small pattypan squash, to the pan along with the onions and peppers.
  • Spice it up: Use chopped shishito peppers or a poblano instead of the red bell pepper.

Succotash recipe

This versatile dish is just as good at room temperature as it is hot from the skillet, making it a great make-ahead option for summer gatherings and weeknight dinners alike.