Succotash Recipe
American · Side dish · 25 min total
A classic American dish of sweet corn and lima beans, often with bell peppers and cream, perfect for summer.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups fresh or frozen corn kernels
- 1 cup fresh or frozen lima beans (or edamame)
- 1/2 cup heavy cream
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- In a large skillet, melt butter over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in corn and lima beans; cook for 3-4 minutes until heated through.
- Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Season with salt and pepper. Garnish with parsley if desired. Serve warm.
Tips
- For a lighter version, substitute milk or half-and-half for heavy cream.
- Can be made ahead and reheated gently; add a splash of milk if too thick.
- Fresh herbs like thyme or basil also work well.
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