Name: New England Succotash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cup Sweet Corn Kernels, fresh or frozen; 1 cup Lima Beans, cooked and drained; 2 tbsp Unsalted Butter, for sautéing; ½ Onion, finely chopped; ½ Red Bell Pepper, diced small; ¼ cup Heavy Whipping Cream, for a creamy New England-style finish; 1 tbsp Parsley, chopped; ½ tsp Salt, adjust to taste; ½ tsp Ground Black Pepper, freshly ground if possible

35 mintotal

Prep 15 min · Cook 20 min

Serves: 4
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

1½ cupSweet Corn Kernelsfresh or frozen
1 cupLima Beanscooked and drained
2 tbspUnsalted Butterfor sautéing
½Onionfinely chopped
½Red Bell Pepperdiced small
¼ cupHeavy Whipping Creamfor a creamy New England-style finish
1 tbspParsleychopped
½ tspSaltadjust to taste
½ tspGround Black Pepperfreshly ground if possible

Quantities are for 4 servings.

You'll need: Stovetop.

No inactive time; keep the corn just tender so the succotash stays sweet and fresh.

Method

Melt the butter in a wide pan over medium heat.
Add the onion and red bell pepper, then cook until softened but not browned.
Stir in the sweet corn kernels and lima beans, and cook until everything is hot.
Add the cream, salt, and black pepper, then simmer briefly until lightly thickened.
Finish with parsley and serve warm.

How to tell it's done

The succotash should be creamy but not soupy, with tender lima beans and sweet, slightly crisp corn.

Getting it right

Tip

Do not overcook the corn; succotash tastes best when the corn stays sweet and slightly crisp.

What to serve it with

Serve as a warm side with roast turkey, grilled fish, fried chicken, or cornbread.

Common mistakes

The cream splits into a grainy sauce.: Add it at the end and keep the pan at a bare simmer. Cream boiled hard against salt and sweetcorn will break, and it cannot be brought back.
The corn tastes starchy and dull.: Give the corn and beans a couple of minutes in the butter before any liquid goes in. That brief dry heat is what brings out the sweetness.

Substitutions

Lima Beans — Use cooked edamame or green peas if lima beans are unavailable, but lima beans give the classic succotash texture.
Heavy Whipping Cream — Skip the cream and add a little extra butter for a lighter, less creamy version.

Storing and reheating

Keeps three days in the fridge. Reheat gently over low heat; the cream separates if it is pushed. It does not freeze well once the cream is in, so freeze the corn-and-bean base before that step if you want it ahead.

Classic Green Bean Casserole

Classic green bean casserole bakes tender beans in creamy mushroom sauce with a crisp fried onion topping for holiday tables.

45 minvegetarian

Southern Collard Greens with Ham Hock

Southern collard greens simmer with smoked ham hock, onion, vinegar, and pepper until silky with savory pot liquor.

1 hr 35 minnon vegetarian

Boston Baked Beans

Boston baked beans slow-bake navy beans with molasses, brown sugar, mustard, onion, and smoky bacon until glossy.

2 hr 15 minnon vegetarian

Southern Shrimp and Grits

Southern shrimp and grits combines creamy cheddar grits with smoky paprika prawns for a quick coastal comfort bowl.

45 minpescatarian

Texas Chicken-Fried Steak

Texas chicken-fried steak fries breaded tenderized beef until craggy and crisp, then serves it with creamy black-pepper gravy.

50 minnon vegetarian

Texas Chili con Carne

Texas chili con carne is a bean-free beef chili with tender chuck, tomato, cumin, paprika, and a deep red-brown sauce.