Succotash Recipe
Serves 8 as a side
This succotash recipe is a fresh, colorful vegetable side dish filled with corn, lima beans, tomatoes, okra, peppers, and more. Follow the recipe as written, or toss in whatever summer veggies you have on hand! Find some of my favorite variations in the blog post above.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- ½ medium red onion, coarsely chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 ounces okra, stemmed and chopped (about 6 or 7)
- 2 cups cherry tomatoes, halved
- 1 jalapeño pepper, stemmed and chopped, optional
- 3 garlic cloves, chopped
- ½ teaspoon smoked paprika
- 3 fresh thyme sprigs, bundled
- 1 teaspoon sea salt
- Freshly ground black pepper
- Kernels from 3 ears corn, 2¼ cups
- 2 cups frozen lima beans, 10 ounces
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- ½ cup fresh basil leaves
Instructions
- Heat the butter and olive oil in a large skillet over medium heat. In separate sections of the pan, place the onion, bell pepper, okra, cherry tomatoes, and jalapeño, if using. Let cook for 1 minute without touching.
- Add the garlic, smoked paprika, thyme, salt, and several grinds of pepper. Stir to combine all the ingredients in the pan. Cook for 4 minutes, stirring occasionally, then add the corn and lima beans and cook for 3 to 5 more minutes, or until softened and heated through.
- Remove the thyme sprigs, then stir in the lemon juice and vinegar.
- Remove from the heat and stir in the basil. Season to taste and serve.