Simple Sweet Corn Succotash

Combine two summer farmer's market favorites---corn and tomatoes---into a versatile side dish with this easy succotash recipe.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings


  • 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


  1. 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. 

  2. 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. 

  3. Season to taste with additional salt and pepper. Serve hot, warm, or at room temperature. 

Recipe Notes

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.