A simply delicious summertime dish of fresh sweetcorn, beans, courgettes and tomatoes. Enjoy succotash as a tasty vegetarian main or substantial side dish.
Our raised bed has finally started producing vegetables in earnest – beans, courgettes (zucchini), sweetcorn and assorted tomatoes. Time to get creative in the kitchen!
What is Succotash?
Succotash is a traditional American dish of sweetcorn (maize) and lima beans – sometimes called broad beans – cooked in butter or other fat. Popular during the Great Depression, the vegetables combine to provide a complete protein, making this a highly nutritious vegetarian or vegan dish.
Succotash was originally made by indigenous Americans in what is now New England. The main ingredients – corn, beans, tomatoes etc. – are all ‘new world’ crops and were unknown to European settlers. However they soon adopted this dish and it has become a beloved staple of the region’s cuisine. It is often eaten as part of a Thanksgiving meal.
Succotash recipe evolution
Over the decades the dish has evolved and changed, ingredients have been swapped in and out, and seasonings have been added. These days succotash seems to be almost any dish involving sweetcorn and Summer vegetables! So, I don’t feel too bad in calling this concoction of onion, corn, courgettes, green beans, tomatoes and basil, “succotash”.
Mix and match your veg
Although the dish depends on having a mixture of different Summer vegetables, the proportions of the different types isn’t critical. In actual fact, I think this version would have benefitted from a bit more corn and perhaps fewer beans, but we simply cooked up what we had just picked!
I recommend using this recipes as more of a suggestion – don’t worry about sticking to weights and measures too rigorously, just chuck in whatever fresh corn, beans, tomatoes and other veg you have to hand, cook briefly, and enjoy. Summer on a plate.
Ingredients in Succotash
To make this delicious vegan dish at home, you will need:
- Fresh sweetcorn – on the cob, ideally, although you can also substitute canned or frozen corn in a pinch.
- Runner beans or green beans.
- Tomatoes – I used cherry tomatoes but any kind is fine, just cut them up into smaller pieces!
- Courgette – also sometimes called zucchini.
- Onion – use white, red or yellow for a deep and savoury flavour.
- Olive oil.
- Basil, Greek basil, or other fresh herbs of your choice for their lovely Summer flavour.
- Salt and pepper to taste!
How to serve Succotash
Succotash makes a delicious Summery side dish to all sorts of meals. Enjoy it with fish or vegetarian/vegan main dishes, or make it meal with some rice, couscous or bulgur wheat.
DH and our daughter Kipper enjoyed their portions of Succotash on top of pasta, which was a great combination! Meanwhile I just ate a huge pile of delicious succotash with no additional accoutrements.
Cooking for a crowd
Obviously how far this tasty vegan succotash stretches will depend on whether you eat a huge bowlful of it as your main course (like I did), or simply have a spoonful or two on the side of whatever else you’re eating. I would estimate this amount will serve 4-6 side-dish sized portions, 2-3 main course size helpings.
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📖 Recipe
Succotash
Ingredients
- 3 cobs fresh corn
- 350-400 g green or runner beans
- 150 g tomatoes
- 1 medium-large courgette
- 1 onion
- 5-6 tablespoon olive oil
- Handful of fresh Greek basil, basil, or other herbs of your choice (optional)
- Salt & pepper to taste
Instructions
- Begin by preparing all the vegetables. Stand each corn cob on one end and use a sharp knife to cut downwards and slice the kernels from the cob. (I got 180g (approx. 6⅓ oz) of kernels from my 3 cobs.)
- Trim the beans and slice into small pieces. Quarter the tomatoes if small. If large, cut into chunky pieces.
- Cut the stem from the courgette and discard. Slice into 4-5mm (approx. ¼ inch) thick pieces. Peel and dice the onion.
- Heat 4-5 tablespoon of the olive oil in a large heavy skillet over a medium heat. Add the diced onion and cook for a few minutes until it begins to soften.
- Add the courgette, beans and tomato, and cook, stirring for another couple of minutes.
- Finally add the corn and mix well. If the vegetable mixture looks a little dry, add the remaining oil.
- Cook, stirring occasionally, for 4-5 minutes until the corn is cooked through but still crisp, and the other vegetables are crisp-tender. Stir in the herbs, if using.
- Season with salt and pepper to taste, and serve at once.
Nutrition
More delicious recipes using Summer produce
If you’ve plenty of fresh Summer vegetables to use up, why not try:
- Courgettes with garlic and tomato
- Easy roasted asparagus
- Griddled Summer vegetables
- Summer pea and bean salad with radishes and dill
- Asian-style sesame green beans
Succotash FAQs
Succotash is a traditional American vegetable dish, consisting of a delicious mixture of fresh corn, beans and other vegetables. The combination of beans and corn contains all the essential amino acids, making this a highly nutritious dish.
Corn and beans are the key ingredients, but many other vegetables, meats and fish might be added. Common additions includes tomatoes, onions, peppers, squashes such as courgette (zucchini), okra and potatoes. The vegetables are cooked in fat, such as oil, butter or meat fat.
It depends! The recipe given above is suitable for vegans and vegetarians, and contains no gluten so is also suitable for celiacs and those with gluten-intolerance. However recipes vary and many versions of succotash are made with butter which is not vegan, or meat pieces, which are neither vegan nor vegetarian.
It is best to eat Succotash made with fresh summer vegetables straight away. However you can store any leftovers in a closed container in the fridge for up to 24 hours. It is delicious cold, but you can easily reheat it in the microwave or in a pan.
This post was originally published in August 2015. It was updated and revised in March 2024.
TAYLER ROSS
I love succotash, but have never made it myself until now. This is the best succotash I’ve ever tried! I’ll be making it all spring and summer long!
Helen
So happy this recipe inspired you to make it Tayler! And that you enjoyed it so much 🙂
Dina and Bruce
Loved this version with eggplant. So good!
Helen
Oooh, I haven’t tried it with eggplant but I will now! Thanks for the recommendation.
Gianne
The blend of fresh summer vegetables like corn, bell peppers, and lima beans was so delicious and satisfying. The flavors were bright and the dish was perfect for a sunny day.
Helen
Thanks Gianne, so glad to hear that you enjoyed it.
Sky
This succotash recipe is so delightful! Love the simplicity of it. Thanks for sharing!
Helen
Thanks Sky! Simple and delicious – my kind of recipe 🙂
JessWoodsBlog
I have stolen so many ideas thank you cook books are complicated lol love how you kept it simple x
Jen @ Jen's Food
Succotash makes me think of Sylvester the cat too! Never really knew what is was before. This summer veg version looks delicious, I’d happily eat a bowlful for dinner. Thanks for sharing with #ExtraVeg 🙂
Helen
Thanks Jen. I hope it catches on in the UK because it really is yummy!
knattster
Every time I hear succotash I think of the cartoon character Sylvester saying “suffering succotash”. Not sure it has any reference to the dish you have made, but I really want to try it, so thanks for the recipe!
Helen
I’ve been waiting for someone to mention Sylvester! Hope you enjoy it.
Kevin Chambers-Paston
I’ve never eaten Succotash before, but now I REALLY want some. I’ve popped this onto my meal plan for this coming week, so thanks for sharing!
Helen
Thanks Kevin. I hope you enjoy it ?
Kate Veggie Desserts (@veggie_desserts)
I always wondered what succotash was – thanks for the background! This sounds great – I’ll have to try it out!
Helen
Thanks Kate. Yes, it’s never really caught on in the UK but it is delicious!
Sylvia @ Happiness is homemade
My OH promised me raised beds next year too – I just have to keep reminding him (the only thing we have now are tomatoes in a pots and strawberries)! I love the sound of your dish is super summery and beautifully green!
Helen
Thanks Sylvia! Keep nagging – it’s really worth it when you get to eat delicious homegrown things ?
Stuart
Looks very healthy and tasty in equal measure. I always think of the song ‘groove is in the heart’ by Dee-lite when I hear succotash…
Helen
And now so will I! Thanks!
Helen @Fuss Free Flavours
I love a good dish of cooked veggies, especially with corn. Lovely dish. Thanks for linking to both #ExtraVeg & #creditcrunchmunch
Helen
Thanks Helen! And thanks for organising the linkies.