Modern Succotash with Basil
A vibrant, modern take on the classic American side dish. Sweet corn and tender lima beans mingle with cherry tomatoes and bell pepper, all tossed in a light, buttery glaze. Fresh basil and a squeeze of lemon brighten every bite, making it the perfect accompaniment to grilled meats or a light lunch on its own.
For 4 servings
- boil · ~4 min
Blanch the lima beans.
Bring 2 cups of water to a rolling boil in a small saucepan. Add the lima beans and cook until just tender, about 3-4 minutes. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- saute · ~5 min
Sauté the aromatics and pepper.
1.Heat the butter and olive oil in a large skillet over medium-high heat until the butter melts and foams.2.Add the shallot and cook until softened, about 2 minutes.3.Stir in the garlic and diced bell pepper, cooking for another 3 minutes until the pepper softens slightly. - saute · ~4 min
Char the corn.
1.Add the fresh corn kernels to the skillet and spread them into an even layer.2.Let the corn cook undisturbed for 1 minute to get a light char, then stir.3.Cook for an additional 2-3 minutes, stirring occasionally, until the corn is bright yellow and tender.TIPA hot pan is key. Don't crowd the skillet or the corn will steam instead of sear. - saute · ~2 min
Combine and finish the succotash.
1.Add the blanched lima beans and halved cherry tomatoes to the skillet.2.Season with salt and freshly ground black pepper.3.Cook for 2 minutes, tossing gently, just until the tomatoes begin to soften but still hold their shape. - garnish
Remove from heat and add fresh basil and lemon.
Take the skillet off the heat. Drizzle with fresh lemon juice and scatter the torn basil over the top. Fold gently to combine. Taste and adjust seasoning if needed. Serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best char on the corn, make sure your skillet is hot and don't stir the kernels for the first full minute.
- 2If using frozen lima beans, blanch them straight from frozen — no need to thaw first.
- 3Cut corn kernels off the cob by standing the ear upright and slicing downward with a sharp knife.
- 4Use a microplane or fine grater to mince the garlic so it melts into the dish without chunky bits.
- 5Make ahead: blanch the lima beans and cut the corn up to a day in advance; store both in the fridge.
- 6Leftover succotash keeps in the fridge for 3 days; refresh in a hot skillet with a splash of water or lemon juice.
Adapt it for your goals.
Vegan
Replace the butter with an additional tablespoon of olive oil or a vegan butter substitute. The dish stays just as rich and satisfying.
spicySpicy
Add a finely diced jalapeño or a pinch of red pepper flakes along with the shallot for gentle heat that balances the sweetness of the corn.
high proteinHigh-protein
Toss in 1 cup of cooked edamame or small cubes of pan-seared tofu along with the tomatoes for a protein boost that keeps the succotash hearty.
herb swapHerb-swap
Substitute fresh basil with an equal amount of chopped flat-leaf parsley or cilantro for a different aromatic profile that still brightens the dish.
Why this is on our healthy list.
Rich in Fiber
Lima beans and corn both provide dietary fiber, which supports healthy digestion and helps keep you full longer.
Good Source of Plant Protein
Lima beans contribute a solid amount of plant-based protein, making this a satisfying side or light main for vegetarians.
Packed with Vitamins A and C
Cherry tomatoes and bell peppers are excellent sources of vitamins A and C, which support immune health and skin vitality.
Low in Saturated Fat
With just a tablespoon of butter and a splash of olive oil, this dish keeps saturated fat modest while maintaining great flavor.
Frequently asked questions
Yes, you can. Thaw the frozen corn first and pat it dry with a paper towel, then sear it in the hot pan to achieve a light char.
