Best-Ever Succotash

The list of ingredients for this Southern succotash recipe—including fresh corn, tomatoes, lima beans, and okra—are practically synonymous with summer. And the combination of these five complementary flavors is only heightened with the additions of crumbled bacon and fresh basil.

This crowd-pleasing side dish is a great option both for serving at home or packing up for a picnic or potluck: It travels and reheats well, and can easily be doubled. 

To transform it into an entrée, just top it with grilled shrimp, chicken, pork chops, or salmon. 

Succotash dates back to 17th century Native Americans. The name is derived from "msickquatash," the Narragansett Indian term for a simmering pot of corn, with additional ingredients depending on the season. Fresh corn, beans, and summer squash were common ingredients during the warm months; dried beans, corn, and pumpkin were used in colder months when fresh produce wasn't available.

Over the centuries, succotash evolved into a side dish that usually includes tomatoes and lima beans—sometimes in addition to green beans, bell peppers, and other veggies. Most recipes also call for salty bacon or pork belly, rich dairy like butter or cream, and fresh herbs. The options to riff on this super-versatile side dish are practically endless, so keep it in mind for times when you have an abundance of any of the fresh produce on the ingredients list.

Fresh corn, tomatoes, lima beans, and okra are the perfect quartet of complementary Southern summer veggies, and the stars of this dish. Sautéed sweet onions bring all the flavors together, and butter and bacon dripping add richness. A final sprinkle of sliced basil adds a punch of fresh flavor, and bacon crumbles add a salty, meaty crunch. 

Make this recipe year-round by substituting frozen corn, and frozen or dried limas, when fresh varieties aren't available. 

But fresh tomatoes, okra, and basil are usually sold in Southern grocery stores throughout the year, which is good news since the taste and texture of these fresh ingredients really make this dish sing.

While pork is a traditional ingredient in many Southern variations of succotash, it's easily omitted to make this recipe vegetarian. Just leave out the bacon crumbles and replace the drippings with two tablespoons of extra-virgin olive oil. 

We think this combination of vegetables, herbs, and bacon is perfect as-is, but it's also super adaptable. If you don't have basil on hand (or just want to add more herbs), anything from parsley to dill, thyme, chives, tarragon, or even sage or cilantro will work well.

Large, chopped tomatoes can be swapped in for smaller cherry varieties; just drain off the excess liquid. And if you're not a fan of lima beans, you can substitute cooked black-eyed peas, green beans, or other shell beans like cranberry for the boiled limas.

To add a little smoky heat, add a generous sprinkling of smoked paprika. Or for sweetness, stir in a jar of drained pimento peppers.

Like many good summer suppers, succotash won't heat up your oven with a long cook time. This one is done in about 30 minutes. Here's how to make it:

Simmer fresh or frozen lima beans until just tender, then drain.

While the beans simmer, cook bacon strips until crisp-tender and transfer to paper towels. But don't rinse out the skillet! You'll use those delicious drippings in the next step.

Add onion, okra, and garlic to the skillet with the bacon drippings, and cook until tender. Then add the corn, beans, and seasonings and cook until the corn is bright yellow. Stir in the butter and remove the skillet from the heat.

Finish the dish by stirring in fresh tomatoes and basil, then topping with crispy bacon. Serve the dish right away while the veggies are warm and the bacon is crispy.

This dish is best when the corn, tomatoes, and other produce is fresh, and the bacon is crisp. But it can be made through step three a day or two ahead of time. Then, when you're ready to serve, reheat it in a skillet with a small knob of butter, stir in the tomatoes and basil, and top with bacon.

"Made this pretty much as directed and it was delicious! Warms up well," wrote reviewer Pamala Coker.

"Best-Ever is accurate, and I don't use that expression often! The recipe stays true to the essence of succotash but adds complexity that makes this classic even better," wrote another reviewer. "[Preparation] isn't complicated, proportions are good, and it feels 'southern' with the addition of okra. Delightful, and just as good as leftovers for breakfast with eggs and sourdough toast."

Editorial Contributions by Elizabeth Brownfield.