Sweet and Simple Corn Succotash

As the days grow longer and the sun shines brighter, local produce season truly hits its stride. This time of year invariably finds me wandering through bustling farmer’s markets, my burlap bags growing heavier with the season’s finest bounty. There’s a special kind of magic in selecting perfectly ripe vegetables, knowing they’ve been plucked from the earth just hours before. The vibrant colors and intoxicating aromas are a testament to nature’s abundance, promising delicious meals and cherished memories.

Nothing quite compares to warm, lazy Sundays spent enjoying meals crafted from these fresh ingredients. It’s a simple pleasure that defines summer living, transforming a casual meal into a culinary experience. Juicy heirloom tomatoes are now reaching their peak, offering a spectrum of colors and a depth of flavor that store-bought varieties can only dream of. And the Jersey-fresh corn? It has been exceptionally sweet this year, a true delight for the senses. My kitchen has been a whirlwind of summer dishes, from my grandmother’s beloved tomato salad to a comforting Mexican Street Corn Soup. We are truly feasting on the season’s best!

Embrace Summer Flavors with Sweet Corn Succotash

One of my favorite ways to combine two absolute farmer’s market staples—the succulent sweetness of corn and the bright acidity of tomatoes—is in this incredibly versatile Sweet Corn Succotash recipe. This dish is not just a riot of color; it’s a symphony of flavors and textures, all brought together with remarkable simplicity. From start to finish, you can have this vibrant side dish ready in less than 30 minutes, making it perfect for busy weeknights or relaxed weekend gatherings.

What is Succotash? A Culinary Journey Through Time

Before diving into the recipe, let’s appreciate the rich history of succotash. This delightful dish, often associated with Southern American cuisine, actually boasts much deeper roots. Its origins trace back to Native American communities, who created this staple dish from a blend of corn and beans – a combination known as the “Three Sisters” (corn, beans, and squash) that were often grown together for mutual benefit. The word “succotash” itself is derived from the Narragansett word “msíckquatash,” meaning “boiled corn kernels.” Over centuries, regional variations emerged, incorporating other fresh vegetables and sometimes meats, but the core essence of corn and beans remained. It’s a dish that embodies simplicity, seasonal eating, and cultural heritage, making it all the more special on your summer table.

The Philosophy of Fresh: Minimalist Cooking for Maximum Flavor

As I’ve often shared, my approach to cooking with a farmer’s market haul is inherently minimalist. When you start with produce that is so exceptionally fresh and flavorful, straight from the field or vine, it requires very little intervention to truly shine. The beauty of seasonal ingredients lies in their inherent quality, allowing them to be the undisputed stars of any dish. In this Sweet Corn Succotash, we embrace this philosophy fully.

A few carefully selected additions are all that’s needed to elevate the natural sweetness of the corn and the earthiness of the lima beans. A touch of finely diced shallot provides a delicate onion flavor without overpowering. Minced garlic adds a wonderful aromatic depth. Fresh herbs—basil and parsley—lend brightness and a fragrant finish. And, of course, the traditional lima beans bring their unique creamy texture and mild taste, perfectly complementing the vibrant corn and tomatoes. This combination results in a succotash that’s truly “mic-dropping” – a testament to the power of fresh, simple ingredients.

Versatility on Your Plate: Vegetarian or with a Savory Twist

This Sweet Corn Succotash recipe is designed as a light, vibrant vegetarian dish, emphasizing the natural goodness of the vegetables. It’s a fantastic option for those seeking plant-based meals or simply a fresh, wholesome side. However, succotash recipes are incredibly diverse, with regional variations often including various proteins. Many traditional preparations, particularly in Southern cuisine, incorporate bacon for a smoky, savory depth. And honestly, who can argue with the delicious trio of sweet corn, juicy tomatoes, and crisp bacon? It’s a combination that’s hard to resist!

To easily adapt this recipe to include bacon: simply omit the olive oil at the start. Instead, sauté a few strips of chopped bacon in your skillet until they are deliciously crisp. Once cooked, remove the bacon pieces from the pan and set them aside. Drain off all but about 1 tablespoon of the rendered bacon drippings. Then, proceed with the recipe as written, reducing the olive oil to 2 tablespoons and cooking the shallots, corn, and other vegetables in this flavorful oil-bacon drippings mixture. Just before serving, stir the crisped bacon back into the succotash for an extra layer of flavor and texture. This simple addition transforms the dish, offering a wonderful savory contrast to the sweet corn and tomatoes.

Serving Sweet Corn Succotash: More Than Just a Side

Sweet Corn Succotash truly shines as a versatile side dish. It’s the perfect accompaniment to almost any summer main course, whether you’re grilling chicken, searing a juicy steak, or preparing fresh seafood. Its bright flavors and colorful appearance instantly elevate any meal. What’s more, this succotash is equally delightful served hot straight from the pan, warm, or even at room temperature, making it an ideal candidate for picnics, potlucks, and outdoor entertaining. Imagine packing a vibrant bowl of this succotash in your picnic basket, ready to be enjoyed under the open sky!

Beyond being a fantastic side, we often find ourselves enjoying a generous bowl of this succotash as a light lunch on its own. Pair it with a hearty slice of grilled artisan bread, perfect for soaking up all the delicious juices, and a frosty glass of iced tea or lemonade, and you have a complete, satisfying summer meal. It’s a dish that, despite its quick preparation, truly begs to be savored slowly, perhaps on a sunny patio with a gentle breeze. Go ahead, grab a spoon and dive into the taste of summer!

Sweet Corn Succotash Recipe

Rating: 4.80 from 5 votes

Simple Sweet Corn Succotash

by Amanda Biddle

Combine two summer farmer’s market favorites—corn and tomatoes—into a versatile side dish with this easy succotash recipe.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6 servings

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Ingredients

• 3 tablespoons extra virgin olive oil
• 1 shallot, chopped (about 1/3 cup)
• 2-1/2 cups fresh corn kernels (stripped from 3-4 cobs; bicolor recommended)
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes
• 1-1/2 cups lima beans, cooked according to package directions
• ¼ cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly-ground black pepper, to taste

Instructions

1. Heat olive oil in a large nonstick skillet (cast iron works beautifully). Add the chopped shallot and fresh corn kernels to the pan. Season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the shallot is softened and the corn is tender-crisp, which should take about 7-8 minutes.
2. Stir in the minced garlic and halved cherry tomatoes. Continue cooking for another 2-3 minutes, just until the garlic becomes fragrant and the tomatoes are slightly softened, beginning to release their juices. Be careful not to overcook the tomatoes; you want them to retain some of their shape and freshness.
3. Remove the skillet from the heat. Gently fold in the pre-cooked lima beans, fresh chopped basil, and fresh chopped parsley. Stir everything together until well combined and heated through.
4. Taste the succotash and adjust seasonings as needed, adding more salt and pepper to your preference. Serve this delightful Sweet Corn Succotash immediately, either hot, warm, or at room temperature.

Notes

For an easy way to strip corn kernels from the cob, place the tapered end of a shucked ear of corn vertically into the center hole of a Bundt pan. Using a sharp knife, carefully slice downwards, shaving the kernels from the cob. The Bundt pan will conveniently catch all the kernels, keeping your workspace tidy and making preparation a breeze.

Nutrition Estimate (per serving)

Please note that nutrition information is automatically calculated and should be used as an approximation.

• Calories: 110 kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 8mg
• Potassium: 224mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 335 IU
• Vitamin C: 9.8mg
• Calcium: 9mg
• Iron: 0.9mg

Tips for Perfect Sweet Corn Succotash Every Time

• Freshness is Key: While frozen corn can be used in a pinch, fresh corn picked at its peak sweetness makes an enormous difference in this recipe. Visit your local farmer’s market for the best results.
• Don’t Overcook: The beauty of this dish lies in the vibrant, slightly crisp texture of the vegetables. Cook just until tender, allowing the natural flavors to shine.
• Herb Power: Fresh basil and parsley add an essential burst of flavor. Don’t be tempted to use dried herbs here, as they won’t provide the same bright, summery essence.
• Batch Cooking: This succotash is excellent for meal prep! Make a larger batch and enjoy it throughout the week as a quick side or light lunch.

Storage and Reheating

Leftover Sweet Corn Succotash can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat until heated through, or microwave it in short intervals. Be careful not to overcook, especially if it was already cooked to tender-crisp perfection. This dish is also wonderful served cold or at room temperature, making it a fantastic option for a quick, refreshing meal on a hot day.

Ultimately, this Sweet Corn Succotash is more than just a recipe; it’s an invitation to savor the fleeting beauty of summer. It’s a celebration of fresh, vibrant produce, simple cooking, and the joy of sharing delicious food with loved ones. Whether it’s gracing your barbecue table or starring as a standalone lunch, this succotash promises a burst of sunshine in every bite. Enjoy the season!