Simple Summer Succotash
Packed with flavor, this succotash is the perfect side dish for any barbecue and is made with simple, summer veggies!
This recipe is one of my family’s favorites and is always a summer staple! My mom found it on The Natural Nourisher’s Instagram page a few years ago, and it’s remained in our recipe rotation for a while. Besides increasing the amount of bacon and corn, I’ve pretty much kept the recipe the same.
Since it’s so fresh and bright, we hold off on making it just for this time of year—that way the ingredients are at their peak ripeness!
Ingredients for Succotash
One of the reasons succotash is the perfect summer dish is because of the amount of seasonal vegetables you use! For this recipe, you’ll need:
-
- Frozen baby lima beans
- Bacon
- Sweet onion
- Fresh okra
- Garlic
- Silver Queen corn
- Salt and pepper
- Unsalted butter
- Cherry tomatoes
- Fresh basil
How to Make Summer Succotash
The recipe is pretty straightforward, but the hardest thing is having to chop and prepare all the separate ingredients.
- First, cook the lima beans.
- Sear and crumble the bacon, then cook the onions, okra, and garlic with the residual bacon grease.
- Add the corn, seasoning, and lima beans, then stir in the butter.
- Once melted, take the pan off the heat, add the tomatoes and bacon, then serve!
Let me know if you guys make this recipe—be sure to check out the rest of The Natural Nourisher’s recipes on her Instagram!
Simple Summer Succotash
Ingredients
- 2 cups frozen baby lima beans
- 5-6 slices of bacon (uncooked)
- 1 cup chopped sweet onion
- 1 cup chopped fresh okra
- 1 clove of garlic (minced)
- 3 cups about 4 ears uncooked Silver Queen corn, (kernels cut from the cob)
- 1¼ teaspoons kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons unsalted butter
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil thinly sliced
Instructions
- In a medium saucepan, cover the lima beans in water, then bring it to a boil. Reduce the heat to maintain a simmer and cook the beans for about 8-10 minutes, until tender. Drain and set aside.
- In the meantime, heat a large cast-iron skillet over medium-high heat and cook the bacon until crisp, turning halfway through. Let the bacon drain on paper towels, then crumble them and set it aside.
- In the residual bacon grease, cook the onion, okra, and garlic over medium heat until the onion is soft and translucent. Stir in the raw corn kernels, salt, pepper, and the reserved lima beans. Cook for around 5 minutes, until the corn turns yellow and is cooked through.
- Add the butter and stir constantly until melted. Remove the pan from the heat and mix in the cherry tomatoes, reserved bacon bits, and fresh basil. Serve warm.
