With its origins in the Narragansett Indian word “msickquatash,” which, according to the Merriam-Webster Dictionary, means “boiled corn kernels,” this could be America’s oldest vegetable recipe. Most of you probably don’t picture a tasty vegetable side dish when you hear the word succotash; instead, you usually see the expression “Sufferin’ succotash!” But succotash is a fantastic and surprisingly underappreciated recipe.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ½ teaspoons butter
- ½ yellow onion, diced
- salt and freshly ground black pepper to taste
- ½ red bell pepper, diced
- 1 jalapeno pepper, sliced
- 3 cloves garlic, minced
- ½ cup diced tomatoes
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper
- 2 green zucchinis, cut into cubes
- 4 ounces fresh green beans, cut into 1/2-inch pieces
- ¼ cup water
- 1 ½ cups corn
- 1 cup frozen baby lima beans, thawed
Instructions
- Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes.
- Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 62 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
A delicious recipe especially when using garden fresh vegetables. My only modification was to precook the lima beans and corn before adding at the end. Cooking the corn on the cob then cutting the kernels off, was a worthwhile additional step too, adding a fresh slightly sweet flavor to the dish.
This is the best “new to me” recipe I’ve made in a while. I can eat this as a main dish without serving meat, or I can eat it as a side.
Delicious!! I was looking for a new vegetable side dish and this hit the spot! I had never heard of this recipe before. I doubled the green beans and zucchini. Will definitely be making again
Very good. For veggies used mix of fresh and canned. No zucchini so substituted cucumber. I’ve done this before and although it might sound weird, it works well. Reduced the heat level, we will make again. Might add other veggies as gardening grows.
We haven’t had succotash like this since our childhood! Great job! March 8, 2022.
I followed the recipe exactly, and Chef John was right, it needs lots of salt. I needed a side dish to take to a fish fry dinner party and it was perfect. It is colorful and festive looking and went well with the fried fish.
Great
This recipe is delicious! I started it off with bacon in the pan for a few minutes before everything else, then added the butter and the onion (no oil) and followed the rest of the recipe. It turned out to be so tasty. Will definitely make again.
Did not turn out at all.
Really liked this!
I’ve got to find frozen baby Lima beans somewhere, because big canned ones, aren’t the same!
Very good recipe. A great summer veggie saute. I did not add the ” heat” peppers. Family enjoyed. Will add to rotation for summer treats.
We liked this pretty well. I had to sub for what I had, but it didn’t effect the outcome too much. Whole cherry tomatoes for the diced, peas for the lima beans and serrano for the jalapeno. It turned out pretty spicy to me but the BF likes things hot so it worked out. Great summer side!
Ah man my husband love it, I’ll be making this great dish more often. He’s a big fan of tomatoes and veggie mix.
This is more complete in some ways (zucchini for one) than the succotash I grew up with the Blue Ridge Mountains of home. I like the fullness of the recipe, though I must cook some ingredients (zucchini for sure) softer than called for as I have no teeth. It is a well seasoned and well put together (color, texture, taste, etc.) recipe that I highly recommend.
Quite spicy but very good
My wife and I loved it. Wouldn’t change a thing!
i have been looking for a good succotash recipe for a long time. the only thing i do different is use red bell pepper and add paprika instead of the jalapeños .
Excellent—added extra water and next time will use chicken stock .Left out cumin but added parsley. Will make again.
I love this one just the way it is. I use all fresh veggies when I can get my hands on them. My kids all enjoy it also. Great recipe!
Now a regular side dish. Thanks!