Ah, succotash – a Southern staple that’s equal parts comforting and flavorful. This creamy corn and lima bean dish has been a beloved tradition for generations, and we’re excited to share our latest obsession: 18 creamy succotash recipes with a Southern twist! From classic combos featuring crispy bacon and smoky sausage to fresh takes incorporating herbs like thyme and basil, these recipes will take your succotash game to the next level. And the best part? Many of these mouthwatering dishes are easy to make and perfect for any occasion – whether it’s a cozy family dinner or a lively gathering with friends.
Classic Southern Succotash with Bacon
Classic Southern Succotash with Bacon Recipe
A quintessential Southern side dish, succotash is a flavorful and comforting combination of corn, beans, and bacon that’s perfect for family gatherings and holiday meals. This recipe yields a hearty, slightly smoky succotash that’s sure to become a new favorite.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup cooked navy beans (or other white beans)
– 6 slices of thick-cut bacon, diced
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the butter to the same skillet and let it melt. Add the corn kernels and cooked navy beans; stir to combine.
4. Add the cooked bacon back into the skillet and stir to distribute evenly.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Creamy Corn and Lima Bean Succotash
A classic Thanksgiving side dish gets a creamy twist with this recipe, featuring sweet corn and tender lima beans in a rich and savory sauce.
Ingredients:
– 1 cup fresh or frozen lima beans, thawed
– 2 cups fresh corn kernels (about 4 ears)
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium-high heat. Add lima beans and cook until tender, about 5 minutes.
3. Add corn kernels to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
4. In a small bowl, whisk together heavy cream and flour until smooth. Pour cream mixture into the skillet and stir to combine.
5. Bring mixture to a simmer and cook for 1-2 minutes, or until slightly thickened. Season with salt and pepper to taste.
6. Serve warm.
Cooking Time: 15-20 minutes
Spicy Succotash with Jalapeños and Bell Peppers
This spicy twist on classic succotash adds a burst of flavor from jalapeños and bell peppers. Perfect for a quick weeknight dinner or as a side dish for your next barbecue.
Ingredients:
– 1 cup fresh corn kernels
– 1 medium onion, diced
– 2 medium bell peppers (any color), diced
– 2 jalapeños, seeded and finely chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
2. Add the onion, bell peppers, and jalapeños; cook until tender, about 5 minutes.
3. Stir in the garlic and cook for an additional minute.
4. Add the corn kernels, heavy cream, salt, and pepper; stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Smoky Succotash with Andouille Sausage
This hearty succotash dish combines the flavors of smoky sausage, sweet corn, and tender lima beans for a satisfying side or main course. The addition of Andouille sausage adds a spicy kick that complements the natural sweetness of the vegetables.
Ingredients:
– 1 lb Andouille sausage, sliced
– 2 cups mixed succotash (corn, lima beans, and bell peppers)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the Andouille sausage over medium-high heat until browned, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet; cook until the onion is translucent, about 3 minutes.
4. Stir in the mixed succotash, smoked paprika, salt, and pepper.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until the vegetables are tender.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Herbed Succotash with Fresh Thyme and Basil
This classic succotash recipe gets a flavorful boost from the addition of fresh thyme and basil, creating a delightful twist on a summer staple.
Ingredients:
– 1 cup fresh corn kernels
– 1 cup diced yellow squash (such as crookneck or straightneck)
– 1/2 cup diced red bell pepper
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add corn kernels, yellow squash, and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.
4. Stir in fresh thyme leaves and basil leaves. Season with salt and pepper to taste.
5. Transfer the succotash mixture to a baking dish and bake for 20-25 minutes, or until the vegetables are tender.
6. Serve hot, garnished with additional fresh herbs if desired.
Cooking Time: 25-30 minutes
Cheesy Succotash Casserole with Cheddar
This creamy casserole combines the sweetness of succotash with the richness of cheddar cheese, perfect for a cozy dinner or brunch.
Ingredients:
– 1 cup frozen succotash
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine succotash, heavy cream, cheddar cheese, flour, paprika, salt, and pepper. Mix until well combined.
3. Pour the mixture into a 9×13 inch baking dish.
4. Dot the top with melted butter.
5. Bake for 30-35 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 30-35 minutes
Summer Succotash with Zucchini and Cherry Tomatoes
Capture the flavors of summer with this vibrant and delicious succotash recipe, featuring tender zucchini and sweet cherry tomatoes. This dish is perfect for a light and refreshing side or as a main course.
Ingredients:
– 2 medium zucchinis, sliced
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchini and cook until tender, about 3-4 minutes per side.
3. Remove the zucchini from the skillet and set aside.
4. Reduce heat to medium and add the diced onion. Cook until translucent, about 3 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Stir in the cherry tomatoes and cooked zucchini. Season with salt and pepper to taste.
7. Simmer the succotash for 2-3 minutes, allowing the flavors to meld together.
8. Serve warm, garnished with fresh parsley or basil leaves if desired.
Cooking Time: Approximately 15-20 minutes.
Garlic Butter Succotash with Crispy Shallots
This creamy succotash dish is elevated by the rich flavors of garlic butter and crispy shallots, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup succotash (fresh or frozen)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– 2 large shallots, thinly sliced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3. Stir in the succotash and heavy cream. Cook for 2-3 minutes, until heated through.
4. Meanwhile, toss the shallots with salt and pepper on a baking sheet. Drizzle with olive oil and bake for 15-20 minutes, until crispy and golden brown.
5. Serve the garlic butter succotash hot, topped with crispy shallots.
Cooking Time: 20-25 minutes
Vegan Succotash with Coconut Milk
A creamy and flavorful twist on a classic American dish, this vegan succotash recipe substitutes coconut milk for dairy to create a rich and indulgent side dish perfect for any meal.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen, thawed)
– 1 cup cooked lima beans (canned or fresh, cooked)
– 1/2 cup coconut milk
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Add the corn and lima beans; stir to combine.
4. Pour in the coconut milk and add paprika; season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the succotash has thickened slightly, stirring occasionally.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Bacon-Wrapped Succotash Stuffed Peppers
This recipe combines the sweetness of bell peppers with the savory flavors of succotash and crispy bacon, making it a perfect twist on traditional stuffed peppers. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers
– 1 cup succotash (corn, zucchini, yellow squash, onion)
– 6 slices of thick-cut bacon
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together succotash, salt, and pepper.
4. Wrap each bell pepper with a slice of bacon, securing it with a toothpick if needed.
5. Stuff each pepper with succotash mixture.
6. Place stuffed peppers on a baking sheet lined with parchment paper.
7. Drizzle with olive oil and top with cheddar cheese (if using).
8. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Succotash Salad with Lemon Vinaigrette
A refreshing twist on the classic succotash, this salad combines the sweetness of corn and sweet potatoes with the tanginess of a lemon vinaigrette. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 cups cooked succotash (corn and sweet potato mixture)
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped pecans
– 2 tablespoons lemon vinaigrette (see below for recipe)
– Salt and pepper to taste
Lemon Vinaigrette:
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked succotash, cilantro, feta cheese, and pecans.
2. Drizzle the lemon vinaigrette over the salad and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10 minutes
Slow-Cooker Succotash with Ham Hock
This hearty succotash recipe combines the sweetness of corn and bell peppers with the savory goodness of a slow-cooked ham hock. Perfect for a chilly evening or a special occasion, this dish is sure to warm hearts and fill bellies.
Ingredients:
– 1 cup dried lima beans, soaked overnight and drained
– 1 cup frozen corn kernels
– 2 medium bell peppers, chopped
– 1 small onion, chopped
– 1 pound smoked ham hock
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. In a slow cooker, combine lima beans, corn kernels, bell peppers, and onion.
2. Add the ham hock to the slow cooker and sprinkle with salt and pepper.
3. Drizzle with olive oil and stir to combine.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Succotash Chowder with Clams and Corn
This hearty chowder combines the sweetness of corn and succotash with the brininess of clams, all wrapped up in a creamy broth.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup succotash (corn, lima beans, and bell peppers)
– 1 can (6.5 oz) of clams, drained and rinsed
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in succotash; cook for an additional 2 minutes.
4. Add clams and clam juice; bring to a simmer.
5. Reduce heat to low and let simmer for 10-12 minutes or until the chowder has thickened slightly.
6. Stir in heavy cream; season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Grilled Succotash Skewers with Shrimp
A flavorful twist on traditional succotash, these skewers combine juicy shrimp with sweet corn and tender bell peppers, all wrapped up in a zesty herb butter.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup succotash (see note)
– 2 bell peppers, any color, sliced into 1-inch pieces
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp, succotash, bell peppers, and garlic onto each skewer, leaving a small space between each piece.
3. In a small bowl, mix together softened butter, parsley, salt, and pepper.
4. Brush the herb butter evenly over each skewer.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and succotash is lightly charred.
6. Serve immediately.
Note: Succotash can be made ahead of time by boiling 1 cup corn kernels with 2 tablespoons milk, 1 tablespoon butter, salt, and pepper. Let cool before using in recipe.
Succotash Fritters with Spicy Aioli
These crispy fritters are packed with the sweetness of corn and the creaminess of succotash, served with a tangy kick from the spicy aioli. Perfect as an appetizer or side dish.
Ingredients:
– 1 cup succotash (corn, bell peppers, onions, and tomatoes)
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– Vegetable oil for frying
– Spicy Aioli (see below)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a bowl, whisk together flour, cornmeal, paprika, salt, and baking powder.
3. Add succotash and buttermilk to the dry ingredients; mix until a thick batter forms.
4. Drop spoonfuls of the batter into the hot oil and fry for 2-3 minutes or until golden brown.
5. Drain on paper towels.
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
– Salt to taste
Mix all ingredients together in a bowl. Serve warm fritters with spicy aioli for dipping.
Cooking Time: 10-12 minutes
Succotash-Stuffed Portobello Mushrooms
A savory twist on a classic summer side dish, these succotash-stuffed portobello mushrooms are the perfect main course or appetizer for your next gathering.
Ingredients:
– 4 large Portobello mushrooms, stems removed and caps cleaned
– 1 cup succotash (see note)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add garlic and cook for an additional minute.
3. Stuff each mushroom cap with the succotash mixture, dividing it evenly among the four mushrooms.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Succotash and Grits Bowl with Fried Egg
A Southern classic gets a modern twist with the addition of a crispy fried egg, perfect for brunch or breakfast. This hearty bowl is packed with creamy grits, sweet corn, and savory bell peppers.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (any color), diced
– 1 cup frozen corn kernels
– Salt and pepper to taste
– 2 eggs
– 1/4 teaspoon paprika
– Chopped fresh herbs (optional)
Instructions:
1. Cook grits according to package instructions with butter, salt, and pepper. Set aside.
2. In a large skillet, sauté onion and garlic until softened. Add bell peppers and cook until tender.
3. Add corn kernels and cook for an additional 2-3 minutes or until heated through.
4. Fry eggs in a separate pan with a little butter and paprika.
5. Assemble bowls by dividing grits among four bowls, then topping with the succotash mixture and placing a fried egg on top.
6. Garnish with chopped herbs, if desired.
Cooking Time: 20-25 minutes
Succotash Flatbread with Goat Cheese and Arugula
This recipe combines the flavors of succotash, a classic American dish, with the creaminess of goat cheese and the peppery taste of arugula on a crispy flatbread. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 flatbread (homemade or store-bought)
– 1/2 cup succotash (corn, bell peppers, onions, garlic, and herbs)
– 1/4 cup crumbled goat cheese
– 1/4 cup arugula leaves
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Brush the flatbread with olive oil.
3. Top the flatbread with succotash, leaving a small border around the edges.
4. Crumble goat cheese over the succotash.
5. Sprinkle arugula leaves on top of the goat cheese.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 10-12 minutes or until the flatbread is crispy and the cheese is melted.
Cooking Time: 10-12 minutes
Summary
Succotash, a classic Southern dish, gets a creamy twist in this collection of 18 recipes. From smoky and spicy to cheesy and vegan, there’s something for every taste. Try adding crispy shallots or bacon to give it a rich flavor, or use coconut milk for a dairy-free option. You can also add fresh herbs like thyme and basil for a bright and refreshing twist. Whether you’re looking for a comforting casserole or a light and summery salad, these creamy succotash recipes are sure to delight.
