Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Succotash
A vibrant, buttery skillet mix of corn, lima beans, and tomatoes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Cook the Bacon: In a large cast-iron skillet over medium heat, fry the chopped bacon until crispy. Use a slotted spoon to remove the bacon to a paper towel, leaving about 2 tablespoons of bacon grease in the pan.
- 2
Sauté the Aromatics: Add the diced red onion and red bell pepper to the hot bacon fat. Sauté for 4 to 5 minutes until the vegetables soften and become fragrant.
- 3
Add the Beans and Corn: If using frozen lima beans, thaw them briefly under warm water. Add the lima beans and corn kernels to the skillet. Cook for 6 to 8 minutes, stirring frequently, until the corn is tender and brightly colored.
- 4
Incorporate Tomatoes: Stir in the halved cherry tomatoes. Cook for just 2 to 3 minutes until the tomatoes just begin to soften and release their juices, but before they turn to mush.
- 5
Finish with Butter: Remove the skillet from the heat. Stir in the 2 tablespoons of butter and the fresh thyme leaves. Toss until the butter melts and glazes all the vegetables.
- 6
Season and Serve: Season generously with salt and black pepper. Stir the crispy bacon bits back into the skillet and serve immediately as a colorful side dish.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving250
Calories
11 g
Protein
31 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Succotash comes from the Narragansett word sohquttahhash, meaning broken corn kernels, a Native American dish of corn and beans cooked together that colonists adopted and the South made its own. The summer version leans on fresh corn, lima beans, and ripe tomatoes for a bright garden side.
Listahan note
This version cooks the vegetables in stages by hardness, adding the tomatoes last for just 2 to 3 minutes so they soften but do not collapse, keeping the dish bright and distinct rather than stewed.
Technique cues
- Adding the corn and lima beans together but the tomatoes much later respects each vegetable's cook time, so nothing turns to mush.
- Finishing with butter and fresh thyme off the heat glazes the vegetables and keeps the herb's aroma fresh instead of cooking it flat.
- Cooking the aromatics in the bacon fat infuses the whole dish with smoke before a single vegetable is added.
Kitchen flow
- Parallel prep
- Cut the corn off the cob and halve the tomatoes while the bacon renders so everything is ready to stage in.
- Make-ahead
- Render the bacon and dice the aromatics earlier in the day, then build the dish fresh just before serving.
- Leftover move
- Toss cold leftovers with a vinaigrette and greens for a next-day succotash salad.
- Cleanup rhythm
- Wipe the warm bacon fat from the cast-iron skillet with a paper towel before it sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh corn kernels
Sweet anchor
Purpose: Sweet corn gives the dish its signature pop and natural sugar.
Handling: Cut kernels fresh from about four ears, or use frozen sweet corn straight from the bag.
Adaptation: Frozen corn works year-round; charred corn adds a smoky-sweet depth.
baby lima beans
Creamy legume
Purpose: Limas are the traditional partner to corn and add a tender, starchy contrast.
Handling: Thaw frozen limas briefly under warm water so they cook evenly with the corn.
Adaptation: Edamame or butter beans substitute well if limas are not on hand.
cherry tomatoes, halved
Bright acid
Purpose: Added late they release just enough juice to brighten the dish without making it watery.
Handling: Halve and add in the last few minutes so they soften but hold their shape.
Adaptation: Diced ripe summer tomato works, drained slightly so it does not weep too much liquid.
bacon, chopped
Smoke and fat
Purpose: Its rendered fat seasons the aromatics and the crisp bits add a savory crunch.
Handling: Render until crispy and reserve, cooking the vegetables in the drippings.
Adaptation: Two tablespoons of butter make a vegetarian version with no smoke.
fresh thyme leaves
Herb finish
Purpose: Stirred in at the end the thyme lifts the whole dish with a fresh herbal note.
Handling: Strip the leaves and add off the heat with the butter so they stay aromatic.
Adaptation: Fresh chopped basil or chives give a different but equally bright finish.
Technique notes
- Pull the tomatoes off before they break down; the goal is just-softened, not stewed.
- Add the butter off the heat so it coats and glazes rather than browning in the hot pan.
- Stir the crisp bacon back in only at the very end so it stays crunchy against the soft vegetables.
Ingredient swaps
- Vegetarian direction
- Skip the bacon and start with two tablespoons of butter; a pinch of smoked paprika replaces the smoke.
- Dairy-free direction
- Finish with olive oil instead of butter for the glaze; the flavor stays bright.
- Heartier direction
- Stir in a cup of cooked diced potato or a handful of okra to bulk it into a main.
Serve alongside
- Grilled pork chops
- Buttermilk fried chicken
- Cornbread muffins
- Sliced heirloom tomatoes
- Iced sweet tea
- Crisp white wine
- Cold light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat quickly in a skillet over medium heat just until warmed so the vegetables stay bright.
- Freezing is not recommended, since the tomatoes and corn soften and weep on thaw.
Equipment
- Large cast-iron skillet for even heat
- Slotted spoon for the bacon
- Sharp knife for cutting corn off the cob
- Wooden spoon for the final glaze
Make this household-aware
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Plan it in Listahan
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