This dish is incredibly versatile and forgiving. Fresh, frozen, or canned vegetables all work, depending on what you have on hand. In the summer, fresh corn cut straight from the cob gives the best flavor, while frozen corn and beans make this a quick year-round side. Some Southern cooks add a pinch of sugar, others prefer black pepper or a dash of hot sauce, but the core idea remains the same: let the vegetables shine while enhancing them with simple seasoning.
Southern succotash can be served as a side or even as a light main dish with cornbread on the side. It reheats well and is great for potlucks and family dinners. Whether you’re looking for a nostalgic Southern recipe or a flavorful way to use up vegetables, succotash is comforting, colorful, and timeless.
Ingredients
4 slices bacon, chopped
1 small onion, diced
2 cups corn kernels
2 cups lima beans or butter beans
1 cup diced tomatoes
Salt and black pepper, to taste
Optional: pinch of sugar or dash of hot sauce
Instructions
In a large skillet, cook the chopped bacon over medium heat until crisp. Remove excess grease, leaving about 2 tablespoons in the pan. Add the diced onion and cook until soft.
Stir in the corn, beans, and tomatoes. Season with salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until everything is heated through and tender. Adjust seasoning to taste. Serve warm.