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Summer Succotash Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 2 servings


  • cups corn
  • ¾ cups lima beans young
  • 6 tablespoons olive oil virgin
  • 1 small onion or 1 large shallot, chopped
  • 1 red bell pepper roasted & chopped (I used 4 pieces of jarred peppers)
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 1 pinch sugar
  • juice of lime
  • salt & pepper to taste


  • Start by heating up a medium sized saucepan and heating up 2 tablespoons of virgin olive oil.
  • Add the frozen lima beans, corn, onion or shallot and garlic and cook over medium heat until the onion is translucent, about 4 minutes.
  • Add the red pepper and cook for another minute or two and remove from the heat.
  • Add the fresh basil, parsley, and thyme and mix together.
  • Season with sugar, lime juice, mix, taste and adjust seasonings with salt and pepper.


There is an endless number of variations you can make for succotash. You can switch herbs, seasonings, add new veggies and create your own family version. In fact I have made this dish a couple of times now and although basically the same, it is different each time.