Summer Succotash Recipe

Easy summer succotash made with corn, lima beans, tomatoes, peppers, and bacon in one skillet.

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 223kcal

Cook onion and pepper in butter and olive oil until beginning to soften, about 3 minutes.
1 tablespoon butter, 1 tablespoon olive oil, 1 cup finely diced white or yellow onion, 1 red bell pepper
Add lima beans and corn. Cook 5-6 minutes or until thawed and warmed through.
12 ounces frozen lima beans, 2 cups frozen corn
Stir in tomatoes and garlic. Cook 2 minutes.
1 pint cherry tomatoes, 2 cloves garlic
Remove from heat.
Add basil, bacon if using, salt, and pepper.
3 tablespoons chopped fresh basil, 4 sliced thick-sliced bacon

Onion: I like to use sweet onion in this recipe, but white or yellow onion works.
Butter: You can substitute bacon fat for the butter if you prefer.
Corn: You use fresh corn kernels cut off the cob if they're in season.
Bacon: The salty bacon gives the succotash some nice balance. If you want to keep the side vegetarian, you can omit it.
Nutrition values are estimates.