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Classic Summer Succotash

Classic Summer Succotash Bursting with Fresh Flavor

Classic Summer Succotash is a vibrant medley of seasonal vegetables and smoky bacon, perfect for summer barbecues.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 4 slices Bacon Provides a savory, smoky flavor and fat for sautéing. Substitution: Use 1 tablespoon of neutral oil for a vegetarian option.
  • 1 medium Yellow Onion Adds depth and sweetness through caramelization. Ensure it's diced finely for even cooking.
  • 1 cup Frozen Lima Beans (or Edamame) Contributes to creaminess and texture. Must be thawed and patted dry to prevent moisture.
  • 1 cup Sweet Corn Essential for natural sweetness; caramelizes easily. Use either fresh or thawed frozen corn.
  • 1 cup Cherry or Grape Tomatoes Provides freshness and acidity. Cut in half to ensure even cooking.
  • 1 teaspoon Smoked Paprika Adds depth and a woodsy note. Substituting regular paprika diminishes flavor complexity.
  • to taste Salt and Fresh Black Pepper Essential for seasoning. Adjust seasoning to taste.
  • 2 tablespoons Butter Enhances richness and flavor. For a dairy-free alternative, substitute with vegan butter or additional olive oil.
  • 2 tablespoons Chopped Fresh Parsley or Cilantro For garnish, adding freshness and color. Adjust amount according to taste preference.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat over medium-high heat and add finely chopped bacon, cooking until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel to drain, reserving 1 tablespoon of the rendered fat in the skillet.
  2. Add the diced onion to the reserved bacon fat in the skillet and sauté for 5-7 minutes until the onion becomes soft and lightly browned.
  3. Increase the heat to high and add the thoroughly dried sweet corn to the skillet. Sauté for about 4-6 minutes, stirring occasionally.
  4. Reduce the heat slightly and add the thawed lima beans, halved cherry tomatoes, smoked paprika, salt, and pepper. Stir and cook for an additional 3-4 minutes.
  5. Remove the skillet from heat and stir in the butter, allowing it to melt and coat the vegetables beautifully.
  6. Plate the Classic Summer Succotash immediately, garnishing with the reserved crispy bacon and chopped fresh parsley or cilantro. Serve warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 22gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 250mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 25mgIron: 2mg

Notes

Ensure corn and lima beans are completely dry before cooking for the best texture. Monitor caramelization of onions closely to avoid burning.

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