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+ servings

Simple Succotash Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings


  • 2 tablespoons butter
  • 1 shallot minced
  • 2 cups fresh baby lima beans you can also use frozen
  • 6 ears corn shucked and cleaned of silk
  • pepper flakes cayenne pepper, or hot sauce, to taste (optional)
  • 14½ ounces diced tomatoes undrained (or about 2 cups very ripe diced fresh tomatoes, peeled and deseeded)*
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup heavy cream
  • 2 tablespoons mixed fresh mild herbs thyme, oregano, chervil, chives, etc


  • Cut the kernels off the corn cobs by holding each ear vertically inside a large bowl. Make sure the end of the ear is firmly touching the bottom of the bowl. Using a sharp chef knife, slice the kernels off the ear, rotating the ear a bit before each new cut. Scrape the cobs with the back of your knife to get the rest of the pulp and milk.
  • Heat a sauté pan over medium heat. Add the butter, swirling it around the pan.
  • When butter is mostly melted, sweat the shallot for a minute or two, until softened and translucent.
  • Add the lima beans, corn, optional pepper flake, tomatoes, salt and pepper. Cook over medium heat for about 5 minutes, until hot and simmering.
  • Stir in the heavy cream and cook for a minute to reduce by ¼.
  • Stir in the fresh herbs. Taste and correct seasonings.
  • Serve warm, but this is even really tasty at room temperature.


*To peel tomatoes, cut a small “X” on the bottom of each tomato. Immerse in boiling water for about 30 seconds, then plunge into ice water to stop the cooking process. Skins should slip off with no problem. To de-seed tomatoes, cut in half around the equator and squeeze the seeds out. Dice and proceed with the recipe.