Corn Succotash
Corn succotash is a healthy, flavourful veggie side dish that’s easy to make for a weeknight dinner. With corn, beans, bell peppers, red onions, and cherry tomatoes, it has a whole rainbow of colours!
Succotash is a classic American dish made with a base of corn and lima beans, usually with other vegetables added for colour and flavour. While you can buy a bag of frozen succotash at the grocery store, it doesn’t compare to the homemade version. It’s so much more flavourful!
This recipe is cooked on the stovetop, making it a quick and easy side dish that comes together in a matter of minutes—ideal for those busy weeknights or meals where your main dish needs a lot of attention. And although it’s usually served as a side, you can serve it over protein-packed quinoa and you’ve got yourself a complete meal!
Why Do They Call It Succotash?
The origin of the word “succotash” is believed to come from the Narragansett Indian word “sahquttahhash,” which refers to any kind of boiled or mashed sweet corn with beans. It was common in New England cuisine dating back to the 17th century, but it became popular throughout the United States during the Great Depression thanks to its simple, inexpensive ingredients.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
- Red onion – I like using red onion for the colour, but yellow or white works too.
- Garlic
- Corn kernels – Fresh, frozen, or canned.
- Frozen lima or shelled edamame beans
- Orange bell peppers – Feel free to use another colour.
- Zucchini
- Salt
- Black pepper
- Paprika – Both sweet paprika and smoked paprika work in this recipe.
- Cherry tomatoes
- Vegan butter – Use store-bought or homemade vegan butter.
- Vegan feta cheese – Optional, but recommended. I used Just Like Feta by Violife.
- Fresh basil – Also optional, but I love the fresh flavour it adds to this corn succotash recipe.
Is Frozen Corn as Good as Fresh?
Because frozen corn is harvested and then quickly frozen, it retains all the nutrition of fresh corn—and research has shown that it actually has more vitamin C than fresh! But setting aside nutrition, no one can argue with the fact that fresh corn tastes much better than canned or frozen, so when it’s in season, be sure to use it!
How to Make Corn Succotash
Here’s how easy it is to make a batch of corn succotash!
Cook the onion and garlic. Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 6 minutes, or until just tender, then add the garlic and cook for 1 minute.
Add the next 8 ingredients. Increase the heat to medium-high and add the corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, for 10 to 12 minutes, or until vegetables are tender.
Finish. Add butter and cook for 1 minute, or until it melts. Remove from the heat and stir in tomatoes. Season to taste, then add the vegan feta and basil, if you’re using them.
Tips for Success
Here are some simple tips to help make sure your corn succotash turns out perfect.
- Cut all the veggies in uniform sizes. This will make sure they’re all finished cooking at the same time—and make your succotash look more aesthetically pleasing!
- Use the best fresh vegetables you can find. The veggies are the star here! This is a great recipe to make at the height of summer, when the farmers market is full of fresh, local produce.
- Make sure you use a large skillet. There’s a lot of stuff in this corn succotash, so you’ll need room in the pan to stir everything without it spilling over the edges.
Variations
Corn succotash is one of those recipes that’s easy to make your own. Here are some ideas:
- Use frozen peas or chickpeas instead of lima beans or edamame.
- Make it spicier by adding in some diced jalapeños or red chili flakes. Or simply serve it with a bottle of hot sauce and let everyone customise their own serving!
- For a creamy version, stir in a few tablespoons of vegan cream cheese or coconut milk at the end.
- If you can’t find vegan feta cheese, you can use vegan Parmesan.
Serving Suggestions
This corn succotash recipe is so versatile, you can pair it with just about any main dish! Here are some ideas:
- Lemon Pepper Tofu
- Vegan Quinoa Cauliflower Burgers
- Vegan Pulled Mushroom Sandwiches
- Vegan Fish Sticks (with Vegan Tartar Sauce)
How to Store
If you have any leftovers, store them in an airtight container in the fridge for up to 1 week. Reheat in the microwave or in a skillet with a splash of oil.
Can This Recipe Be Frozen?
Yes, you can freeze corn succotash for up to 3 months. To freeze, transfer the succotash to an airtight container or freezer-safe bag. Thaw overnight in the fridge before reheating according to the instructions above.
More Recipes With Corn
- How to Make Vegan Creamed Corn
- 15 Minute Black Bean and Corn Quesadillas
- Mexican Street Corn Burrito Bowls
- Black Bean Avocado and Corn Salad (Salsa)
Enjoy friends! If you make this corn succotash, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Corn Succotash
Ingredients
- 1 tablespoon olive oil, 12 grams
- 1 cup red onion, diced (approximately 1⁄2 of a medium red onion or 135 grams)
- 1 tablespoon minced garlic, approximately 3 garlic cloves or 17 grams
- 3 cups corn kernels, fresh, frozen, or canned (510 grams)
- 1 12 ounce bag of frozen lima or shelled edamame beans (340 grams)
- 2 orange bell peppers, approximately 2 1⁄4 cup or 315 grams
- 1 green zucchini, diced (approximately 2 cups or 300 grams)
- 1 ¾ teaspoon Salt, 5 grams
- 1 ¼ teaspoon Black pepper, 2 grams
- 1 teaspoon Paprika, 1 gram
- 1 pint cherry tomatoes, rinsed and halved (283 grams)
- 2 tablespoons vegan butter, 30 grams
- 8.1 ounces Vegan feta cheese, 230 grams (optional, but recommended – I used the Just Like Feta by Violife)
- 1 bundle of fresh basil, sliced (optional) (30 grams)
Instructions
- Place a large skillet over medium heat and add oil.
- Add onion and saute until just tender (approximately 6 minutes).
- Add garlic and saute for 1 minute.
- Bring the heat up to medium-high and add corn, beans, bell pepper, zucchini, salt, pepper, and paprika. Cook, stirring constantly, until vegetables are tender (approximately 10 – 12 minutes).
- Add butter and cook for 1 minute until melted.
- Remove from the heat and stir in tomatoes. Taste and add any additional salt or pepper if desired. Sprinkle with vegan feta cheese and fresh basil if preferred. Serve warm.
Notes
- Oil: You can substitute olive oil with vegetable oil, canola oil, or avocado oil.
- Corn: 3 cups corn kernels is approximately 2 (15 oz.) cans of corn, 1 (18 oz.) bag of
frozen corn, or 4 to 5 ears of corn - Store in an airtight container in the fridge for up to 1 week.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Perfect, and once you do your prep it comes together quickly. I regret using lima beans as they’re not as firm as edame but no real harm. Went with V parm which I love. I used to travel to my local natural foods market for it regularly and often they were out of stock, then I learned how easy it is to make.