Sweet Corn Succotash is the best of summer in a bowl! With fresh corn, lima beans, and cherry tomatoes, this simple succotash recipe is a perfect way to utilize your farmer’s market haul.
Local produce season is in full swing! As is usually the case this time of year, I’ve been spending the weekends exploring farm markets, filling my burlap bags to the brim with summer’s best treasures.
Warm, lazy Sundays + fresh produce = perfection.
Juicy heirloom tomatoes are just starting to reach their prime and the Jersey-fresh corn has been extra sweet this year. My grandmother’s tomato salad has been in regular rotation in my kitchen, as has my Mexican Street Corn Soup. Let’s just say, we’ve been eating well!
I also love to combine two of my favorite market staples—corn and tomatoes—in this Sweet Corn Succotash recipe. It’s a colorful, flavorful dish that’s simple to make; less than 30 minutes from start to finish!
As I’ve mentioned several times before, I tend to be a minimalist when it comes to cooking with my farmer’s market haul. Beautiful produce plucked fresh from the field is so full-flavored, I like enjoying it as close to its original state as possible.
Here, a little shallot, some garlic, fresh herbs, and traditional lima beans, are all you need to add for a mic-dropping succotash.
I’ve written this recipe as a light vegetarian dish, but many succotash recipes (which vary by region) also include bacon. Sweet corn, tomatoes, and bacon? Can’t go wrong there!
To adapt the recipe below, omit the olive oil and sauté a few strips of chopped bacon just until crisp. Remove the bacon and all but 1 tablespoon of drippings from the pan. Continue with the recipe as written, reducing the olive oil to 2 tablespoons and cooking the vegetables in the oil-bacon drippings mixture. Then, just add the crisped bacon back to the pan before serving.
Sweet Corn Succotash is a perfect side dish for grilled chicken, meat, or seafood. It is equally good served hot out of the pan as it is warm or at room temperature. Talk about a great addition to a picnic basket!
We’ve also been known to enjoy a bowl of this succotash on its own for lunch, with a hearty slice of grilled artisan bread and a frosty glass of iced tea or lemonade.
As quick as it is to make, it’s the kind of dish that begs to be savored slowly, under the sun, as a warm breeze flutters through the patio. Someone pass me a spoon!
Simple Sweet Corn Succotash
Combine two summer farmer's market favorites---corn and tomatoes---into a versatile side dish with this easy succotash recipe.
- 3 tablespoons extra virgin olive oil
- 1 shallot, chopped (about 1/3 cup)
- 2-1/2 cups fresh corn kernels (stripped from 3-4 cobs; I use bicolor)
- 1 garlic clove, minced
- 1 cup halved cherry tomatoes
- 1-1/2 cups lima beans, cooked according to package directions
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
- kosher salt and freshly-ground black pepper
Heat olive oil in a large nonstick skillet (I use cast iron). Add shallot and corn to the pan. Season with 1/2 teaspoon each kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until tender, about 7-8 minutes.
Add garlic and cherry tomatoes and cook until garlic is fragrant and tomatoes are slightly softened, about 2-3 minutes. Remove from heat and stir in cooked lima beans, fresh basil, and parsley.
Season to taste with additional salt and pepper. Serve hot, warm, or at room temperature.
To easily strip corn cobs, place the tapered end of a shucked ear of corn into the center of a Bundt pan. Use a sharp knife to carefully shave kernels from the cob from top to bottom. The kernels will collect in the pan.