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Succotash is a dish I remember fondly. As kid we would have this in late summer with fresh corn and it’s perfect for that. But, this Southern Succotash is also great with frozen corn as well, especially if you can find frozen sweet corn kernels. The addition of bacon and butter here takes this from something salad-like to a rich side dish worthy of being called Southern.
For this recipe we’re starting with fresh sweet corn and fresh okra. Cut the kernels off the cob and add them to the pan along with sliced okra and some lima beans. You can also use butter beans if lima beans aren’t your thing.
Some crisp bacon, crumbled, along with some cherry tomatoes sliced in half are the final additions to this wonderful mix. These last 2 ingredients not only add color, but they add 2 essential flavors in Southern cuisine. It’s common to serve many meals with a side of sliced tomatoes, but here they’re mixed right into the other veggies.
They also add lovely texture to this recipe. You’ve got the the soft and tangy tomatoes, the crisp corn, the crunchy bacon, and the fresh green okra. And, I should add that this recipe is highly adaptable for the veggies you enjoy or whatever veggies are in season. You can throw in some zucchini or eggplant or bell peppers for different flavor combinations.
Some fresh basil is the key to adding freshness to the dish, keeping it from tasting too heavy.
This recipe makes a generous amount so it’s great for big crowds. This is a taste of the South you can make in your own kitchen!
Southern Succotash
Yield(s): 6 servings
20m prep time
35m cook time
261 calories
Diet: Gluten-Free
you're making mealtime meaningful.
Ingredients
- 10 oz fresh or frozen baby lima beans (2 cups)
- 5 bacon slices
- 1 yellow onion, chopped
- 4 oz fresh okra, cut into ½” slices (or 1 cup)
- 1 clove garlic, finely chopped
- 3 cups fresh corn kernels (from 3-4 ears)
- 1 ¼ teaspoons salt
- 1/4 teaspoon black pepper
- 1/ 4 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1 cup (5 oz) cherry tomatoes, halved
- ¼ cup thinly sliced fresh basil
Preparation
- Add beans to saucepan and cover with water. Bring to boil then reduce heat to medium-low. Cook for 8 minutes then drain and set aside.
- Fry bacon in large skillet over medium heat until crisped to your liking. Place on paper towels on plate to drain then chop into small pieces and set aside. Drain skillet or for more flavor keep 1 teaspoon bacon dripping in pan.
- Add onion and cook for 3 minutes on medium. Add okra, garlic, corn, salt, pepper, lima beans, thyme, and butter to pan. Cook for 5 minutes or until corn is bright yellow and tender.
- Remove from heat and stir in bacon, tomatoes, and basil. Taste and add more salt and pepper if needed. Serve while still warm.
Recipe adapted from Southern Living.