Are you a comfort food lover looking for a delicious and hearty dish to warm your belly and your soul? Look no further than succotash, a classic American side dish that’s perfect for any occasion. This creamy, comforting recipe typically consists of corn, lima beans, onions, and sometimes bell peppers, all mixed together in a savory sauce. But we’re not just talking about your grandmother’s old recipe book here – we’ve got 21 creative and mouth-watering succotash recipes to spice up your mealtime routine.
From classic Southern-style succotash with crispy bacon to spicy Cajun-inspired variations featuring Andouille sausage, there’s a succotash recipe out there for everyone. Whether you’re a fan of rich and creamy sauces or bold and zesty flavors, we’ve got the perfect recipe to satisfy your cravings.
In this article, we’ll take you on a journey through the world of succotash, exploring unique flavor combinations and cooking techniques that will make your taste buds do the happy dance. So grab a plate, get cozy, and let’s dive into the 21 heartiest succotash recipes for comfort food lovers!
Classic Southern Succotash with Bacon
Classic Southern Succotash with Bacon: A Hearty Side Dish Staple
This succulent succotash recipe is a Southern classic that combines the sweetness of corn and beans with the smoky richness of crispy bacon. It’s a perfect accompaniment to grilled meats, roasted vegetables, or as a comforting side dish on its own.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup canned kidney beans, drained and rinsed
– 6 slices of bacon, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy.
3. Remove the cooked bacon from the skillet with a slotted spoon and set aside.
4. Add the diced onion and minced garlic to the same skillet and sauté until softened.
5. Stir in the corn kernels and cook for 2-3 minutes or until tender.
6. Add the kidney beans, cooked bacon, and butter to the skillet. Season with salt and pepper to taste.
7. Transfer the succotash to a baking dish and bake for 15-20 minutes or until heated through.
Cooking Time: 25-30 minutes
Creamy Corn and Lima Bean Succotash
This classic American side dish gets a rich and creamy twist with the addition of heavy cream and Parmesan cheese. This succotash is perfect for accompanying grilled meats, roasted vegetables, or as a comforting bowl on its own.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup cooked lima beans
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the corn kernels and cook until slightly tender, about 3-4 minutes.
3. Stir in the cooked lima beans, heavy cream, and Parmesan cheese.
4. Season with salt and pepper to taste.
5. Simmer the succotash for an additional 2-3 minutes, or until heated through.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
Summer Vegetable Succotash with Fresh Herbs
This vibrant succotash recipe celebrates the flavors of summer by combining fresh vegetables and herbs in a deliciously simple dish. Perfect for a quick weeknight dinner or a light lunch, this succotash is sure to become a favorite.
Ingredients:
– 2 cups mixed summer vegetables (such as corn kernels, sliced bell peppers, diced zucchini, and chopped yellow squash)
– 1 cup fresh herbs (such as parsley, basil, and chives), chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together the mixed summer vegetables and chopped fresh herbs.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes or until the vegetables are tender.
5. If using feta cheese, sprinkle on top during the last 5 minutes of baking.
6. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Spicy Cajun Succotash with Andouille Sausage
This hearty succotash recipe combines the spicy kick of cayenne pepper and the smoky flavor of Andouille sausage with fresh corn, bell peppers, and creamy potatoes. Perfect for a cozy dinner or as a side dish at your next gathering.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 medium-sized yellow corn kernels
– 1 large red bell pepper, diced
– 2 medium-sized Russet potatoes, peeled and cubed
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp ground cayenne pepper
– Salt and black pepper to taste
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add olive oil, bell peppers, and potatoes; cook for an additional 5-7 minutes or until vegetables are tender.
4. Stir in cayenne pepper, salt, and black pepper.
5. In a separate pot, boil corn kernels until tender. Drain and add to skillet with sausage mixture.
6. Pour chicken broth over the top, then transfer skillet to oven for an additional 10-12 minutes or until succotash is bubbly and golden.
Cooking Time: 30-40 minutes
Smoky Grilled Succotash with Charred Veggies
A twist on a classic summer side dish, this recipe adds a smoky depth and charred texture to the traditional succotash. Perfect for barbecues or weeknight dinners.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup diced yellow squash
– 1 cup diced bell peppers (any color)
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, toss corn, squash, bell peppers, olive oil, smoked paprika, salt, and pepper until vegetables are evenly coated.
3. Grill the vegetable mixture for 5-7 minutes per side, or until slightly charred and tender.
4. Remove from grill and stir in feta cheese (if using).
5. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Garlic Butter Succotash with Parmesan Cheese
This creamy succotash recipe combines sweet corn, juicy summer vegetables, and savory garlic butter for a delicious side dish that’s perfect for any occasion. With the added richness of Parmesan cheese, this dish is sure to become a new favorite!
Ingredients:
– 1 cup fresh corn kernels
– 2 cups mixed summer vegetables (such as zucchini, bell peppers, and carrots)
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add garlic and sauté until fragrant.
3. Add mixed summer vegetables and cook until tender, about 5-7 minutes.
4. Stir in corn kernels and cook for an additional 2-3 minutes.
5. Remove from heat and stir in Parmesan cheese until melted and smooth.
6. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Vegan Coconut Milk Succotash
A creamy and comforting twist on the classic American summer side dish, this vegan coconut milk succotash is a perfect accompaniment to your favorite main courses. With the richness of coconut milk and the sweetness of corn, this recipe is sure to become a new family favorite.
Ingredients:
– 1 cup corn kernels (fresh or frozen)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the red bell pepper; cook for an additional minute.
4. Stir in the corn kernels; cook for 2-3 minutes or until tender.
5. Pour in the coconut milk; bring to a simmer.
6. Reduce heat to low and let simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Bacon and Jalapeño Succotash Skillet
This hearty skillet recipe combines the sweetness of corn with the smokiness of bacon and the spicy kick of jalapeños. Perfect for a quick weeknight dinner or brunch gathering, this succotash is sure to please!
Ingredients:
– 6 slices of bacon, diced
– 1 large onion, diced
– 2 medium ears of corn, cut off the cob
– 2 jalapeños, seeded and chopped
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced bacon and cook until crispy, about 5 minutes. Remove from the skillet with a slotted spoon.
3. Add the diced onion and chopped jalapeños to the skillet. Cook until the onion is translucent, about 4-5 minutes.
4. Add the corn kernels, red bell pepper, and cooked bacon back into the skillet. Stir to combine.
5. Season with salt and pepper to taste. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Mediterranean Succotash with Olives and Feta
This Mediterranean-inspired succotash recipe combines the sweetness of corn, the savory flavor of feta cheese, and the brininess of Kalamata olives. Perfect for a summer dinner or as a side dish.
Ingredients:
– 1 cup fresh corn kernels
– 2 medium zucchinis, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1/4 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine corn kernels, zucchinis, red bell pepper, and garlic.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Spread the mixture on a baking sheet and roast for 20-25 minutes or until tender.
5. Remove from oven and stir in sliced olives and crumbled feta cheese.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cheesy Succotash Casserole with Breadcrumbs
This creamy casserole combines the flavors of succotash (corn, beans, and bell peppers) with the crunch of breadcrumbs and the richness of melted cheese. Perfect for a cozy night in or a family dinner.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup cooked white beans (such as cannellini or navy)
– 1 cup diced bell peppers
– 2 tablespoons butter
– 1/2 cup breadcrumbs
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the corn kernels, white beans, bell peppers, and butter until tender.
3. In a separate bowl, mix together the breadcrumbs, cheddar cheese, and Parmesan cheese.
4. Grease a 9×13-inch baking dish and add the succotash mixture. Top with the breadcrumb mixture.
5. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 25-30 minutes
Cilantro Lime Succotash with Avocado
This vibrant succotash dish combines the freshness of cilantro and lime juice with the creaminess of avocado, perfect for a summer evening.
Ingredients:
– 1 cup corn kernels (fresh or frozen)
– 1 cup diced bell peppers
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup freshly chopped cilantro
– 2 tablespoons lime juice
– 1 ripe avocado, diced
– Salt and pepper to taste
– Optional: 1 tablespoon olive oil
Instructions:
1. In a large skillet, heat the olive oil (if using) over medium-high heat.
2. Add the bell peppers, onion, and jalapeño; cook until tender, about 5 minutes.
3. Add the corn kernels and cook for an additional 2-3 minutes or until lightly browned.
4. Stir in chopped cilantro and lime juice.
5. Serve warm with diced avocado on top.
Cooking Time: 10-12 minutes
Maple Glazed Succotash with Sweet Potatoes
This sweet and savory succotash dish is a perfect combination of roasted sweet potatoes, tender corn, and flavorful maple syrup. It’s a great side dish for any occasion.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup fresh or frozen corn kernels
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add corn kernels and cook for 5 minutes or until lightly browned.
4. In a small bowl, whisk together maple syrup and salt.
5. Pour the maple glaze over the roasted sweet potatoes and add the cooked corn kernels. Toss to combine.
6. Serve warm and enjoy!
Cooking Time: 35-40 minutes
One-Pot Succotash with Smoked Paprika
This recipe combines the sweetness of corn and bell peppers with the smoky depth of smoked paprika, all in one convenient pot. It’s perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup corn kernels (fresh or frozen)
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell pepper and cook for an additional 2 minutes.
4. Stir in the corn kernels, smoked paprika, salt, and pepper.
5. Pour in the chicken broth and bring to a simmer.
6. Reduce heat to low and let cook, covered, for 10-12 minutes or until the vegetables are tender.
Cooking Time: 15-17 minutes
Loaded Succotash with Crispy Pancetta
This classic Southern side dish gets a savory boost from crispy pancetta and a medley of colorful vegetables. Perfect for pairing with your favorite barbecue or grilled meats.
Ingredients:
– 1 cup succotash (fresh corn, green beans, bell peppers, onions)
– 4 slices pancetta, diced
– 2 tablespoons butter
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add butter and succotash. Cook for 5-7 minutes or until vegetables are tender.
4. Stir in cooked pancetta, salt, and pepper to taste.
5. If using cheese, sprinkle on top and return skillet to oven for an additional 2-3 minutes or until melted.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Roasted Garlic and Tomato Succotash
Roasted Garlic and Tomato Succotash Recipe
This succulent side dish combines the sweet flavors of roasted garlic and tomatoes with the comforting warmth of corn and bell peppers. Perfect for accompanying your favorite grilled meats or as a standalone vegetarian option.
Ingredients:
– 4-6 cloves of garlic
– 2 large tomatoes, diced
– 1 cup of corn kernels
– 1 large red bell pepper, diced
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes or until soft and mashed.
3. In a large skillet, heat olive oil over medium-high heat. Add bell pepper and cook for 5-7 minutes or until tender.
4. Add diced tomatoes to the skillet and cook for an additional 5 minutes or until they release their juices.
5. Stir in roasted garlic, corn kernels, salt, and pepper.
6. Simmer for 5-10 minutes or until the succotash has thickened slightly.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-60 minutes
BBQ Succotash with Pulled Pork Topping
This hearty succotash recipe combines the sweetness of corn and beans with the smokiness of pulled pork, all wrapped up in a tangy BBQ sauce. Perfect for a summer gathering or potluck.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup cooked white beans (such as navy or cannellini)
– 2 tablespoons unsalted butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pulled pork (cooked and shredded)
– 1/4 cup BBQ sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in corn kernels and white beans. Cook for an additional 2-3 minutes or until heated through.
4. Add pulled pork and BBQ sauce to the skillet; stir until well combined.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes, or until hot and bubbly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 45-50 minutes
Lemon Herb Succotash with Shrimp
This bright and zesty succotash recipe combines the sweetness of corn and bell peppers with the savory flavor of shrimp, all tied together with a hint of lemon and herbs. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 1 cup fresh corn kernels
– 1 large bell pepper, diced
– 2 cups mixed succotash (frozen or fresh)
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside.
5. Add bell pepper to the skillet and cook until tender, about 3-4 minutes.
6. Add corn kernels, succotash, lemon juice, thyme, salt, and pepper to the skillet. Stir well.
7. Return cooked shrimp to the skillet and stir to combine.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Sweet and Tangy Succotash Salad
Sweet and Tangy Succotash Salad Recipe
This refreshing salad combines the sweetness of corn and tomatoes with a tangy zip from buttermilk dressing, perfect for a light and satisfying side dish or main course.
Ingredients:
– 1 cup fresh succotash (corn and lima beans)
– 2 cups cherry tomatoes, halved
– 1/4 cup mayonnaise
– 2 tablespoons buttermilk
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, combine succotash, cherry tomatoes, mayonnaise, buttermilk, honey, Dijon mustard, salt, and pepper.
2. Stir until well combined.
3. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
5. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 10-15 minutes (prep time) + chilling time
Crispy Succotash Fritters with Dipping Sauce
Add a twist to traditional succotash by transforming it into crispy, golden fritters that are perfect for snacking or as a side dish. These bite-sized treats are packed with sweet and tangy flavors.
Ingredients:
– 1 cup cooked succotash (corn, zucchini, bell peppers, onions)
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
– Dipping Sauce (see below)
Instructions:
1. In a bowl, combine succotash, flour, paprika, garlic powder, salt, and pepper.
2. Add the beaten egg and mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the oil, forming fritters.
5. Cook for 2-3 minutes on each side or until golden brown.
6. Drain on paper towels and serve hot with Dipping Sauce.
Dipping Sauce:
– 1/2 cup sour cream
– 1 tablespoon honey
– 1 tablespoon chopped fresh cilantro
– Salt to taste
Mix all ingredients in a bowl until smooth. Serve chilled or at room temperature.
Fall Harvest Succotash with Butternut Squash
Celebrate the flavors of fall with this hearty succotash recipe featuring roasted butternut squash, tender corn, and richly flavored onions. This comforting side dish is perfect for Thanksgiving or any autumn gathering.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cups frozen corn kernels
– 1 cup diced red bell pepper
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon smoked paprika for added depth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash in a baking dish with 1 tablespoon olive oil, salt, and pepper for 45 minutes, or until tender.
4. In a large skillet, sauté chopped onion and minced garlic over medium heat until translucent, about 5 minutes.
5. Add corn kernels, red bell pepper, smoked paprika (if using), salt, and pepper to the skillet. Cook for an additional 2-3 minutes.
6. Once the squash is roasted, scoop out the flesh and add it to the skillet. Stir to combine.
7. Serve warm or at room temperature.
Cooking Time: 50-60 minutes
Asian-Inspired Succotash with Soy-Ginger Glaze
This sweet and savory succotash recipe combines the classic American dish with Asian-inspired flavors, featuring a tangy soy-ginger glaze. Perfect as a side or main course for your next dinner party.
Ingredients:
– 1 cup corn kernels
– 1 cup diced bell peppers (any color)
– 1 cup diced zucchini
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
3. Add the bell peppers, zucchini, and garlic; cook until tender, about 5 minutes.
4. Stir in soy sauce, honey, and ginger. Cook for an additional minute.
5. Add corn kernels to the skillet and stir to combine.
6. Transfer the mixture to a baking dish and bake for 10-12 minutes or until the succotash is tender.
7. Garnish with chopped scallions and serve warm.
Cooking Time: 20-22 minutes
Summary
Get ready to warm up your taste buds with these 21 hearty succotash recipes! From classic Southern comfort food to spicy Cajun twists and vegan coconut milk options, there’s something for everyone. Discover a range of flavors and textures in this collection of succotash dishes, featuring ingredients like bacon, sausage, charred veggies, parmesan cheese, olives, feta, avocado, sweet potatoes, smoked paprika, pancetta, roasted garlic, tomatoes, pulled pork, shrimp, and butternut squash. Whether you’re in the mood for a comforting casserole or a fresh salad, these succotash recipes are sure to satisfy your cravings.
