Why is it called succotash?

The name “succotash” likely comes from the Narragansett Native American word “sahquttahhash,” which means “broken corn kernels.” Some sources also point to the word “msickquatash,” which means “boiled whole kernels of corn.” Initially, it was a simple dish made with corn and beans, two staple foods of Native American diets. Over time, it’s evolved to include other vegetables, but the name stuck.

Is succotash healthy?

This succotash recipe is a naturally healthy, vegetarian dish packed with fiber, vitamins, and plant-based protein. The nutritional profile can vary depending on how you prepare the dish. Adding extra fats or animal proteins ups the calories, cholesterol, and fat. Following this recipe as-is keeps things light and nutrient-rich.

What is Southern succotash?

Southern succotash is a version of succotash that’s especially popular in the American South. It still features corn and lima beans, but Southern cooks often add okra, bacon, sweet onion, and spicy seasonings like cayenne pepper. For this version, you usually sauté the veggies in the bacon fat.

Is succotash served hot or cold?

Succotash is traditionally served warm, and that’s how I prefer it as a side. It can also be served room temperature as a salad or a make-ahead side dish, especially for summertime picnics.

Classic Succotash Recipe

Name: Easy Succotash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; ½ white onion, minced; 4 cups frozen corn (or fresh corn cut off the cob); 2 cups frozen lima beans; 1 red pepper, finely diced; 1 pint cherry tomatoes, halved; 1 teaspoon garlic powder; ½teaspoon smoked paprika; ½ teaspoon ground sage; 1 ¼ teaspoon kosher salt, plus more to taste; Fresh ground black pepper; 1 tablespoon salted butter (or olive oil); 2 tablespoons minced fresh parsley, optional

Easy Succotash

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This succotash recipe is a simple, veggie-packed side that brings flavor, history, and a pop of color to any meal!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 to 8 1x
Category: Side dish
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 tablespoons olive oil
½ white onion, minced
4 cups frozen corn (or fresh corn cut off the cob)
2 cups frozen lima beans
1 red pepper, finely diced
1 pint cherry tomatoes, halved
1 teaspoon garlic powder
½teaspoon smoked paprika
½ teaspoon ground sage
1 ¼ teaspoon kosher salt, plus more to taste
Fresh ground black pepper
1 tablespoon salted butter (or olive oil)
2 tablespoons minced fresh parsley, optional

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Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the onion and cook for 2 minutes, until translucent.
Add the corn, beans, red pepper, tomatoes, garlic powder, smoked paprika, dried sage, salt, and the fresh ground black pepper.
Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
Stir in the salted butter and parsley (if using) and cook 1 minute more, until the butter is melted.
Taste and add the additional salt if desired.
Serve warm. Store leftovers up to 3 days refrigerated.

Notes

Cook times for beans and veggies can vary depending on whether they’re fresh or frozen. It’s important not to overcook your veggies to avoid a mushy consistency!

Find it online: https://www.fancyfoodsshow.com/succotash/