Succotash Lima Beans Corn

Something magical happens when sweet corn meets buttery lima beans in a hot skillet. My grandmother called it confetti in a pan, and I finally understand what she meant. The colors alone make me happy, but the way the vegetables play together has turned this into my go-to summer side.

Last summer I made this for a backyard barbecue when I completely forgot to marinate anything ahead of time. Everyone kept asking what I put in it, and honestly, it was just simple vegetables treated right. Now it is my emergency dish whenever I need something colorful and reliable.

Ingredients

• Lima beans: Fresh ones are amazing but frozen work perfectly fine, just do not overcook them or they turn mealy
• Corn kernels: Fresh sweet corn is best but frozen works in a pinch, just thaw and pat them dry first
• Red bell pepper: This adds sweetness and that gorgeous pop of color that makes the whole dish look vibrant
• Zucchini: Dice it small so it cooks through without turning mushy, yellow squash works too
• Red onion: Finely chopped so it melts into the background rather than dominating every bite
• Garlic: Minced fresh because garlic powder just does not give you the same aromatic punch here
• Butter and olive oil: The combination prevents burning while giving you that rich buttery finish we all want
• Smoked paprika: Optional but absolutely worth it for that subtle smoky layer underneath everything
• Fresh parsley and basil: Add these at the very end so they stay bright and lift all those cooked flavors

Instructions

Prep the beans:

If you are using fresh lima beans, drop them into boiling salted water for just 2 to 3 minutes until they are barely tender. Frozen ones can go straight into the skillet later.

Get the skillet ready:

Heat your butter and olive oil together over medium heat until everything is melted and shimmering nicely.

Build the flavor base:

Toss in your onion and garlic, letting them soften for about 2 minutes until the kitchen starts smelling incredible.

Add the harder vegetables:

Stir in the bell pepper and zucchini, cooking for another 3 to 4 minutes and giving them an occasional turn.

Bring it all together:

Add the lima beans and corn to the skillet, then season everything with salt, pepper, and smoked paprika.

Finish cooking:

Let everything cook gently for 6 to 8 minutes, stirring now and then until the vegetables are tender but still have some bite to them.

Add the fresh herbs:

Pull the skillet off the heat and fold in the parsley and basil, tasting to see if you need to adjust anything.

Serve it up:

Get this onto the table while it is still warm, whether as a side dish or a hearty vegetarian main.

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This recipe has become my contribution to every potluck because it travels well and actually tastes better after sitting for a few minutes. I love watching people go back for seconds, trying to figure out what makes it so good.

Making It Your Own

Sometimes I throw in diced cooked bacon right at the end because that smoky, salty element takes things to another level entirely. My sister swears by adding a splash of balsamic vinegar just before serving, which creates this bright contrast to all the sweet vegetables. You really cannot mess this up too badly.

Serving Suggestions

This dish is incredibly versatile and plays nicely with pretty much anything coming off the grill. I have served it alongside roasted chicken, spooned it over quinoa for a quick lunch, and even eaten it straight from the skillet standing up.

Make Ahead Strategy

You can prep all your vegetables a day ahead and keep them in separate containers in the refrigerator. The actual cooking happens so fast that I usually do it right before serving, but leftovers reheat beautifully in the microwave with a tiny splash of water.

• Cut your vegetables all the same size so they cook evenly
• Keep frozen corn and lima beans frozen until you are ready to use them
• Never skip the fresh herbs at the end, they make the whole dish sing

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There is something deeply satisfying about a dish that looks this impressive and comes together this quickly. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ How do I prepare lima beans for this dish?

Fresh lima beans should be blanched in boiling salted water for 2–3 minutes until tender, then drained before sautéing.

→ Can I use frozen vegetables instead of fresh?

Yes, frozen lima beans and corn are great alternatives and simplify preparation while maintaining flavor.

→ What herbs complement the flavors best?

Fresh parsley and basil add brightness and aroma, balancing the sweetness of corn and earthiness of lima beans.

→ Is it possible to make this dish dairy-free?

Substitute butter with vegan margarine or use olive oil solely to keep it dairy-free without sacrificing richness.

→ How long does it take to cook this dish?

The total cooking time is approximately 20 minutes, with a quick sauté of vegetables and beans for best texture.

→ Can I add protein or other ingredients for variation?

Adding diced cooked bacon or swapping zucchini for yellow squash offers delicious regional or seasonal twists.