Southern succotash is a celebration of vibrant color and fresh flavor in every bite. This skillet-style medley is a comforting side or light vegetarian main that effortlessly brings together tender vegetables, bold seasoning, and just the right amount of heat. It’s the kind of dish that feels equally at home at a backyard cookout or served cold as a refreshing leftover lunch.
Ingredient Breakdown
Avocado oil provides the ideal base for sautéing, offering a neutral flavor and high smoke point. It allows the vegetables to caramelize without overpowering the dish and keeps everything tasting clean and light.
White onion and red bell pepper form the aromatic foundation. The onion softens into a sweet, savory base, while the red bell pepper adds a gentle crunch and natural sweetness that balances the acidity of the tomatoes.
Frozen corn brings sunny bursts of sweetness. Once thawed and seared, the kernels take on golden edges that deepen their flavor and bring a pleasant bite.
Lima beans lend a creamy texture and subtle earthy flavor. Their protein-rich profile also adds a bit of heartiness, making this dish feel more complete.
Diced tomatoes with green chilies are what give this succotash its signature tangy kick. They add moisture, color, and a gentle warmth that makes each spoonful more exciting than the last.
Salt and freshly ground black pepper season the entire mix, enhancing every ingredient without masking their natural flavors.
Fresh basil is the final flourish—chopped and sprinkled over the top, it introduces an aromatic lift that pulls everything together and adds a pop of brightness.
Step-by-Step Preparation Guide
Begin by warming avocado oil in a large skillet over medium heat. As soon as the oil shimmers, it’s time to start layering flavor. Add the chopped onion and corn, and cook until the onion becomes translucent and the corn begins to brown slightly—this is where the flavor starts to build.
Next, stir in the red bell pepper, lima beans, and the drained tomatoes with green chilies. This is where the skillet comes alive with color. Keep the mixture moving occasionally to avoid sticking and ensure even cooking.
Allow the succotash to simmer gently for about five minutes. This step reduces the excess moisture from the canned tomatoes and helps the flavors meld. The beans should be tender, the peppers just soft, and the overall mixture thick but not dry.
Once done, spoon the succotash onto a serving platter and scatter fresh chopped basil over the top. Serve it hot, with steam rising from the skillet—or let it chill for a cool, flavorful side straight from the fridge.
Recipe Tips
How to avoid soggy succotash: controlling moisture content
Make sure to fully drain the canned tomatoes and allow excess liquid to simmer off before serving.
Best thawing method for frozen vegetables before cooking
Place corn and lima beans in a colander and run under cool water, then drain thoroughly to prevent added moisture in the skillet.
How to adjust seasoning for mild or spicy versions
Omit the green chilies for a milder dish, or add extra chipotle powder or cayenne for more heat.
Chopping tips for even cooking and texture consistency
Cut onions and bell peppers into similar-sized pieces for balanced texture in every bite.
Making ahead: reheating tips without losing flavor
Reheat in a skillet over medium-low heat with a splash of oil or water to revive the texture without overcooking.
What to Serve With This Recipe
Pair this Southern succotash with cornbread, grilled chicken, or pan-fried catfish for a classic Southern table. Its bold flavors and textures complement richly seasoned proteins beautifully.
For barbecue nights, serve it alongside ribs, brisket, or grilled sausages. The acidity and brightness from the tomatoes and lime cut through heavier meats, keeping the plate balanced.
In warm months, serve it cold with a cucumber salad or fruit slaw. A glass of sweet tea, lemonade, or a crisp white wine makes the perfect accompaniment.
Creative Variations
Add cooked bacon or smoked sausage for extra depth and richness. The salty meat pairs wonderfully with the creamy beans and sweet corn.
For a Cajun version, stir in smoked paprika, a dash of cayenne, or your favorite Cajun spice blend. This variation brings a Southern bayou flair that’s hard to resist.
To turn it into a main, spoon the succotash over a bed of white rice or into a baked sweet potato. It instantly becomes a satisfying and colorful plant-forward meal.
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Absolutely. Fresh corn and lima beans work beautifully—just boil the beans briefly before adding to the skillet.
How long will succotash keep in the fridge?
Stored in an airtight container, it will keep for up to 4 days.
Can I freeze leftover succotash for later?
Yes. Allow it to cool completely, then freeze for up to 2 months. Thaw and reheat gently.
What if I don’t have diced tomatoes with green chilies—what’s a substitute?
Use plain diced tomatoes and add a pinch of chili flakes or jalapeño for heat.
Southern succotash brings together comfort and freshness in one colorful skillet. With minimal prep and bold flavor, it’s a flexible dish that shines alongside grilled meats or stands on its own as a plant-powered meal. Simple, vibrant, and full of Southern charm, it’s a recipe worth keeping in your regular rotation.
Ingredients
3 tablespoons avocado oil
1 small white onion, chopped
1 small red bell pepper, chopped
3 cups frozen corn, thawed
2 cups frozen lima beans, thawed
2 (10-ounce) cans diced tomatoes with green chilies, drained
Salt and pepper, to taste
Fresh basil, for garnish
Instructions
Warm the avocado oil in a large skillet over medium heat until it shimmers. Add the chopped onion and thawed corn, stirring occasionally. Sauté for several minutes, or until the onion becomes translucent and the corn starts to develop a light golden hue.
Incorporate the chopped red bell pepper, thawed lima beans, and drained diced tomatoes with green chilies. Season generously with salt and freshly ground black pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until most of the excess moisture has evaporated and the flavors have melded together.
Once cooked, transfer the succotash to a serving dish and garnish with freshly chopped basil. Serve hot as a vibrant side dish, or chill and enjoy it cold straight from the fridge.
Southern Succotash Recipe
Ingredients
- 3 tablespoons avocado oil
- 1 small white onion chopped
- 1 small red bell pepper chopped
- 3 cups frozen corn thawed
- 2 cups frozen lima beans thawed
- 2 10-ounce cans diced tomatoes with green chilies, drained
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Warm the avocado oil in a large skillet over medium heat until it shimmers. Add the chopped onion and thawed corn, stirring occasionally. Sauté for several minutes, or until the onion becomes translucent and the corn starts to develop a light golden hue.
- Incorporate the chopped red bell pepper, thawed lima beans, and drained diced tomatoes with green chilies. Season generously with salt and freshly ground black pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until most of the excess moisture has evaporated and the flavors have melded together.
- Once cooked, transfer the succotash to a serving dish and garnish with freshly chopped basil. Serve hot as a vibrant side dish, or chill and enjoy it cold straight from the fridge.
