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Bright, fresh, and bursting with summer flavor, this easy Southern Succotash is the ultimate way to convince anyone to eat their veggies. Sweet corn, tender lima beans, smoky bacon, buttery onions, and juicy tomatoes come together in one skillet for a fresh, flavorful vegetable dish that feels hearty enough to satisfy everyone at the table.
I didn't grow up eating Succotash, but after moving south, I quickly discovered why it has remained a favorite for generations. Along with Homemade Banana Pudding, Creamy Grits, and Homemade Buttermilk Biscuits, it became one of those classic Southern recipes I had to learn to make. And honestly, I was missing out. With salty bacon, sweet corn, and juicy tomatoes, it's the best way to enjoy lima beans.
Key Takeaways: Southern Succotash
- Serves: 6 generous side dish portions
- Time Involved: 10 minute prep + 20 minute cook time; ready in 30 minutes
- Enjoy Year-Round: Delicious with fresh summer produce or frozen veggies.
- Customizable: Options to add okra, sausage, shrimp, or omit bacon.
- Why My Recipe: With smoky bacon, bright fresh herbs, rich butter, and a splash of vinegar, this isn't your average succotash recipe. It is the kind of dish you would expect from a chef, but is doable for any home cook.
Recipe Highlights
Kristen's Key Tips
A few small details make the difference between bland succotash and the kind everyone goes back for.
- Cook the bacon until truly crisp. Soft bacon disappears into the dish instead of adding texture.
- Don't rush the onions and peppers. Give them 5-6 minutes to soften fully so they add sweetness instead of crunch.
- Add the tomatoes at the very end. This keeps them fresh and juicy instead of watery.
- Don't skip the vinegar. A touch of acid helps cut through the richness of the bacon and butter and makes the flavors come to life.
- Finish with butter off the heat. Stirring it in last gives the succotash a silky finish without making it greasy.
Happy Cooking! xo Kristen
Notes on Ingredients
- Lima Beans + Corn: Fresh or frozen both work well here. Frozen vegetables keep this recipe quick and affordable, which is especially handy for busy weeknights.
- Bacon: Bacon adds smoky flavor and creates the base for the entire dish. For a vegetarian version, use olive oil instead.
- Bell Peppers: Red, yellow, or orange peppers work best because they add sweetness without the bitterness green peppers can sometimes bring.
- Tomatoes: Cherry or grape tomatoes work year-round. In the summer, feel free to use vine-ripened tomatoes that have been deseeded and chopped.
- Fresh Herbs: Fresh basil, chives, or tarragon add a fresh finish that makes the dish taste far more impressive than the effort involved. Use what you like.
- Vinegar: A splash of apple cider vinegar or white vinegar wakes everything up at the end.
How to Make Southern Succotash
While you can find the full details in the recipe card, think of this section as me right there in the kitchen walking you through the process with a few tips and photos along the way.
- Pan-Fry Bacon. Place chopped bacon into a large skillet or cast iron pan over medium heat. Cook for 5-6 minutes, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
- Sauté Onions and Peppers. Add the onions and bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the onions have softened and are translucent.
- Add Garlic and Seasonings. To the softened onions and peppers, add in garlic, sugar and vinegar. Let heat briefly to toast the garlic and dissolve the sugar.
- Add Corn and Lima Beans. Add the corn and lima beans to the sauté pan, and cook until soft and tender, just 3-5 minutes.
- Finish with Flavor. Remove from the heat and stir in the tomatoes, herbs, and reserved bacon and serve immediately.
Recipe Modifications
- Make it Vegetarian: Skip the bacon and use olive oil instead.
- Spice it Up: Stir in diced jalapeño or a pinch of cayenne along with the onions and peppers.
- Dairy-Free: Omit the butter or use your favorite non-dairy butter.
- Add Sausage: Cook up to 8-ounces of diced andouille sausage along with the bacon.
- Add Shrimp: Top with cooked shrimp, such as grilled shrimp skewers or air fryer shrimp, grilled shrimp, for a satisfying meal.
- Add Okra: Fresh sliced okra is traditional in many Southern versions. Add it with the peppers and onions if you enjoy its texture.
- Using Frozen Veggies: If using fresh lima beans with frozen corn (or vice versa), thaw the frozen vegetable first to ensure even cooking. If both the corn and lima beans are frozen, there's no need to thaw them, simply add them to the skillet and cook until tender and heated through.
Succotash FAQs
While it is said to have originated with Native American tribes in the New England area, succotash is now a part of southern cuisine.
Traditionally, succotash is served warm, though leftovers are surprisingly good chilled straight from the fridge.
While you can use canned corn kernels that have been rinsed and drained, I don't recommend canned lima beans, as they become a bit mushy when sautéed.
Yes. Prepare it up to 1 day ahead, but wait to add the tomatoes, cooked bacon, and fresh herbs until just before serving for the freshest flavor and crisp bacon.
Succotash is best served immediately after preparing so that the bacon stays crisp and the herbs and tomatoes fresh. That said if you do happen to have leftover succotash, store it in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This easy side dish pairs well with almost any simple protein.
- Honey Garlic Pork Chops
- Crockpot BBQ Chicken Legs
- Air Fryer Chicken Legs
- Baked Salmon with Salmon Seasoning
- Top Round London Broil
For one of my favorite southern-inspired meals, serve alongside blackened chicken, creamy grits, and homemade cornbread.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Southern Succotash
Ingredients
- 4 slices thick-cut pork bacon, diced into ½-inch pieces
- 1 medium yellow onion, finely minced
- ⅓ cup diced red bell pepper
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- ½ teaspoon kosher salt, + more to taste
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 cups lima beans, fresh or frozen
- 3 cups corn kernels, fresh or frozen
- 1 tablespoon unsalted butter
- 1 pint grape tomatoes, halved
- 1 tablespoon fresh basil, tarragon, or chives, optional
Instructions
- In a large cast-iron or metal skillet, sauté the diced bacon over medium-high until crisp, about 5-6 minutes. Remove the bacon to a paper-towel-lined plate to cool, reserving the rendered grease in the skillet.
- To the rendered bacon grease, add the minced onion and diced bell pepper and sauté over medium heat for 4-6 minutes, or until the onions are soft and translucent.
- Add the 1 tablespoon apple cider vinegar, 2 teaspoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon black pepper, and 2 cloves garlic (minced) to the skillet and sauté until the garlic is fragrant and the sugar has dissolved.
- Add the corn and lima beans to the skillet and sauté over medium heat, stirring often. Cook until the corn and lima beans are tender, about 3 to 5 minutes. You will need a bit longer if using frozen vegetables.
- Add 1 tablespoon unsalted butter to the skillet and cook until the butter has melted. Turn off the heat. Taste and add additional ½ teaspoon salt if needed.
- Add the bacon, tomatoes, and fresh herbs to the succotash mixture and stir to combine. Serve immediately.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious!!! I omitted the herbs because it was so good on its own and mostly I couldn’t decide which herb to use. What’s your favorite or do you use a blend? So yummy!!! Thank you for posting…
Hi Christina! I am so happy to hear you enjoyed the succotash so much. I love to finish with a bit of fresh basil, but if you don't like basil, chives are my next favorite.
So yummy! I think this will be a new family favorite!
When a veggie dish becomes a favorite, that is when you know it is a winner!
I have always wanted to make this so when I stumbled upon it the other day, I grabbed the ingredients for it and make it right away. It was absolutely wonderful! Thank you so much!
I am so glad you were able to try making Succotash yourself--and that you enjoyed this recipe. Thanks for sharing!
Such a delicious side dish! My whole family loved it!
This looks delicious!
I know you will LOVE it!