Corn Succotash
This Corn Succotash recipe is a colorful mix of corn, green beans and cherry tomatoes, cooked with garlic, butter and seasoning. Succotash is a quick and easy side dish that goes with just about anything.
This succotash is a summer staple that we make on repeat, especially during the warm summer months. It’s a perfect mix of fresh seasonal vegetables and juicy tomatoes cooked with butter and garlic and its perfectly seasoned.
Why We Love This Recipe
- Quick and Easy. This corn succotash comes together in about 20 minutes.
- Flavor. This is a delicious mix of summer vegetables cooked in butter and garlic. What’s not to love.
- Great For Sharing. Summer corn succotash is a great side dish to feed a crowd. It’s simple to make and can be served hot or at room temperature. Serve it with grilled chicken, fish, kebabs and burgers at your next cookout, picnic or potluck.
Corn Succotash Recipe Ingredients
Succotash is often made with lima beans, okra and bacon. We keep things light and easy here by using corn, green beans and cherry tomatoes. This recipe is simple enough to make any night of the week.
- Corn. Use fresh corn cut from the cob or frozen corn kernels.
- Green Beans. Use fresh or frozen green beans cut small into similar size pieces as the corn kernels.
- Red Pepper. The red pepper adds flavor and goes really well with the corn and green beans. Also cut it small in similar size pieces as the corn kernels.
- Cherry Tomatoes. We use cherry tomatoes, but tear drop tomatoes will work fine too.
- Chicken Broth. A little chicken broth helps to steam the vegetables in the pan.
- Seasoning. We use just a little Italian seasoning, salt and pepper to season the vegetables with.
- Butter AND Garlic. We use a little melted unsalted butter with minced garlic to toss the vegetables with. It adds an extra rich flavor to the succotash.
Find printable recipe with the measurements below.
How To Make Succotash
- Saute Vegetables. Heat a wide non-stick skillet over medium heat for about 30-45 seconds, then add the butter to melt. Add the corn and diced green beans to the skillet. Sprinkle in the diced red pepper, minced garlic and seasoning over the vegetables, and cook for 3 to 4 minutes over low heat.
- Add Chicken Broth. Pour in the chicken broth and stir the vegetables. Cook for another 3-4 minutes, or until the vegetables are still slightly crisp but tender and the liquid is mostly evaporated. Be careful not to overcook the vegetables.
- Season Vegetables. Season the vegetables with salt and freshly ground black pepper and stir again. Transfer the vegetables to a serving dish, and while the succotash is still hot, add 2-3 tablespoons of butter to the top to melt over the vegetables. It’s SO good!
Tips For Making The Best Succotash
- Cut the green beans into pieces similar in size to the corn so they cook evenly and it makes a really pretty presentation.
- Don’t overcook the vegetables or they’ll be be too soft and lose flavor. The goal is to heat the vegetables through leaving a little crunch to be enjoyed.
How To Shuck Corn On The Cob
Remove the husk off of the corn and snap off the end stalks. Pull off the silk and remove the strands caught between the kernels. You can rub a damp paper towel along the kernels to help loosen the strands caught between the kernel
How To Cut Corn From The Cob
First shuck the corn and remove as much silk as you can. Stand the cob vertically on a cutting board. Using a sharp knife, slice down on the corn as close to the cob as you ca
Storing Leftovers
- Store leftover corn succotash in an airtight container in the refrigerator. If properly stored, it should last 3-5 days.
- To reheat leftovers, add 1-2 tablespoons butter in a skillet and warm the vegetables for 3-5 minutes or until they’re heated through.
What To Serve With Corn Succotash
- Air Fryer Chicken Thighs
- Baked BBQ Chicken Thighs
- Marinated Greek Chicken
- Grilled Lemon Chicken
- Baked Boneless Chicken Thighs
More Vegetable Side Dish Recipes
- Roasted Summer Vegetables
- Steamed Broccoli
- Peas and Carrots
- Oven Roasted Carrots
- Sauteed Vegetables
- How to Boil Corn on the Cob
- Easy Skillet Haricot Verts
- Best Sauteed Zucchini Recipe
Corn Succotash
This Corn Succotash recipe is a colorful mix of corn, green beans and cherry tomatoes, cooked with garlic, butter and seasoning. Succotash is a quick and easy side dish that goes with just about anything.
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cups fresh or frozen corn kernels
- 1-1/2 cups green beans, diced
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup red pepper, diced
- 2 cloves garlic, finely minced or grated
- 3-4 tablespoons chicken broth or water
- 1-12 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a wide non-stick skillet over medium heat for about 30-45 seconds, then add 2 tablespoons butter to melt. Add the corn and diced green beans to the skillet. Sprinkle in the diced red pepper, minced garlic and Italian seasoning over the vegetables, and cook for 3 to 4 minutes over low heat.
- Add the chicken broth or water and stir the vegetables. Cook for another 3-4 minutes, or until the vegetables are still slightly crisp but tender and the liquid is mostly evaporated. Be careful not to overcook the vegetables.
- Season the vegetables with salt and freshly ground black pepper and stir again. Transfer the vegetables to a serving dish, and while the succotash is still hot, add the remaining 2 tablespoons of butter to the top to melt over the vegetables.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 15mgSodium: 276mgCarbohydrates: 22gFiber: 3gSugar: 6gProtein: 4g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.
