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Summer succotash is a classic vegetable side dish filled with bright and flavorful summer produce. Fresh corn, Italian parsley, lima beans, cherry tomatoes, and zucchini are gently cooked then served with brown butter. Succotash can be enjoyed over a white bean puree for dinner served with Grilled Lamb Chops with Chimichurri or Grilled Mediterranean Chicken.
I’m always trying to find quick and easy meals/appetizers to make, but especially during the summer time. This Cherry Tomato Pasta, Shrimp Ceviche, and Tomato Confit all showcase the best of summer’s produce in an easy and very delicious way! They are amazing by themselves or served with crusty bread or grilled meats for the best summer meal!
Ingredients You’ll Need for Summer Succotash
- Vegetables – Zucchini, cherry tomatoes, corn on the cob, lima beans, and green onions. The best part about succotash is how fresh and vibrant the ingredients are, so try to use the freshest produce you can find.
- Brown butter – Brown butter makes everything better! All you need is 1/4 cup of butter, cook it on medium heat until it turns a light golden brown color and has a nutty aroma.
- White bean puree – This is an optional pairing for the succotash but I HIGHLY suggest it! It’s so rich, creamy and simple to make with canned beans, a pinch of salt and lemon zest.
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Summer Succotash
- For the white bean puree: Add the canned beans, lemon zest and a pinch of salt to a blender. Pulse until very smooth. Taste and adjust salt if needed.
- For the succotash: Heat a skillet over medium-high heat until it’s really hot, almost smoking. Add in the zucchini and tomatoes then cook until they are blistered and golden brown. Turn down the heat then add the rest of the vegetables, allow it to cook for a few minutes then stir in parsley, lima beans and red crushed pepper.
- For the brown butter: In a small saucepan allow the butter to melt, then continue cooking it until it starts to turn a light golden brown color. Turn off the heat then set aside.
- Assemble: Add white bean puree to a plate topped with succotash, a drizzle of brown butter and a sprinkle of sesame seeds.
Tips and Tricks
- Swap out the lima beans for butter beans, wax beans, navy beans, chickpeas or edamame.
- Try adding in more vegetables and herbs. Fresh basil, oregano, chopped red or yellow peppers and okra.
- Serve it with meat! If you don’t want to serve your succotash meat-less try cooking it with bacon or shrimp or serving it with grilled chicken, beef, baked fish or seared scallops.
Recipe FAQs
Succotash is a vegetable side dish that originated with Native Americans. It’s made with summer ripe produce like squash, beans, corn, and tomatoes. Popular in the South, this side dish is usually served at BBQs or potlucks throughout the summer months.
Yes! You make succotash up to 2 days in advance. Reheat in the microwave or in a skillet with a lid on medium heat until hot.
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To make the white bean puree: Add the white bean puree ingredients to a blender or food processor and pulse until very smooth. Give it a taste and adjust the salt to your liking.
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To make the succotash: In a medium sauté pan, set over medium-high heat, add the oil. When hot (and you want it nearly smoking because we’re going to sear the heck out of the zucchini and tomatoes), add the zucchini and cherry tomatoes. Cook, shaking the pan frequently, until the tomatoes and zucchini are blistered and lightly golden brown, about 2 minutes. Next, turn the heat down to medium, add the corn, green onions, garlic cloves and a few pinches of salt.
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Give it a good stir and allow it to cook for about 2 to 3 minutes. Next, add the Italian parsley, lima beans, lemon juice, a pinch of two of crushed red pepper. Cook for an additional 2 to 3 minutes. Give it a taste and add the salt according to taste. Turn down to low while you make the brown butter.
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To make the brown butter: In a small saucepan, add the butter. Heat over medium flame until the butter melts and the water begins to cook out, bubbling. Cook the butter until lightly golden brown and then turn off the heat (it’ll get a bit more color while you’re assembling).
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To assemble: If you like, you can warm the white bean puree in the microwave. I ate it room temp with the warm veggies. Add a few tablespoons of white bean puree to each plate. Top with a few spoonfuls of the succotash. Sprinkle with the sesame seeds and then lastly, drizzle the white bean puree with a teaspoon or two of brown butter.
Tips and Tricks
- Swap out the lima beans for butter beans, wax beans, navy beans, chickpeas or edamame.
- Try adding in more vegetables and herbs. Fresh basil, oregano, chopped red or yellow peppers and okra.
- Serve it with meat! If you don’t want to serve your succotash meat-less try cooking it with bacon or shrimp or serving it with grilled chicken, beef, baked fish or seared scallops.
Serving: 3g | Calories: 328kcal | Carbohydrates: 33g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 35mg | Potassium: 1049mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1537IU | Vitamin C: 51mg | Calcium: 61mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
