Recipe

Luxurious Succotash

Sweet corn, buttery beans, crisp edges, and a zingy lime herb finish. It is bright, fresh, and secretly weeknight easy.

By Matt Campbell

•

4.8

A skillet of colorful succotash with charred corn, lima beans, diced red bell pepper, and herbs, finished with lime wedges on a wooden counter

Succotash is one of those humble dishes that can either taste like a polite side from a buffet line or like something you would absolutely pay for at a bistro. This version is firmly in the second category.

We are talking charred corn for sweetness, buttery beans for cozy richness, and a fast little lime herb butter that hits you with that zippy, fresh finish. It is the kind of seasoning that makes you pause mid bite and go, “Okay, wow.”

It is also flexible. Use fresh summer corn if you have it. Use frozen if it is Tuesday and you have a meeting in 12 minutes. Either way, you will end up with a bowl of bright, glossy vegetables that feels kind of luxurious without requiring restaurant chaos.

Why It Works

Crisp edges, not mush. A hot skillet and a short cook gives you browned corn and tender beans, with bite.
Big flavor with accessible ingredients. Lime, garlic, herbs, and a touch of smoked paprika do the heavy lifting.
Luxurious finish. A quick butter emulsion turns the pan juices into a light sauce that clings to everything.
Works as a side or a meal. Add shrimp, rotisserie chicken, or a fried egg and suddenly it is dinner.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a small splash of water or broth and a tiny knob of butter. Stir just until hot so the beans stay intact.

Microwave: Totally fine. Cover loosely and heat in 30-second bursts, stirring between.

Freezer: You can freeze it for up to 2 months, but the texture will soften. If you plan to freeze, slightly undercook the vegetables and add fresh herbs after reheating.

Common Questions

Can I use frozen corn and frozen lima beans?

Yes, and it is still great. For the best texture, thawing helps, especially for the lima beans. Frozen corn can go in straight from the freezer, but frozen lima beans usually need a little extra time to get truly tender. If you are using frozen beans, either thaw them first or plan on a few extra minutes in the pan with a splash of water to steam them through.

What makes this “luxurious”?

Two things: the browned-butter style finish (but without letting it go too far) and the quick pan sauce that forms when lime juice hits hot butter and picks up the tasty browned bits.

I do not like lima beans. What else works?

Try butter beans, cannellini beans, chickpeas, or edamame. If using canned beans, rinse and dry them well, then add near the end so they do not break down.

How do I make it dairy free?

Swap the butter for a good olive oil and finish with extra lime zest. You will miss a little richness, but it will still be bright and satisfying.

Can I make it spicy?

Absolutely. Add a pinch of red pepper flakes with the garlic, or finish with sliced jalapeño or a spoon of chili crisp.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel works best for browning)
Cutting board and sharp knife
Microplane or fine grater (for lime zest)
Wooden spoon or spatula
Measuring spoons

I started making succotash as a “use what we have” side, which is code for: there was corn in the freezer and I needed dinner to feel less sad. The first time I got it really right, it was not a new ingredient. It was heat. I let the corn actually char a bit, then I hit the pan with lime and butter and suddenly the whole thing tasted like it had a plan. Now it is my go to when I want something fresh and colorful, but I still want that cozy, buttery vibe that makes people hover around the stove.

Luxurious Succotash

(4.8 Reviews)

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings 4 (side) or 2 (main)

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely diced
1 red bell pepper, diced
3 garlic cloves, finely chopped
3 cups corn kernels (about 4 ears fresh corn or frozen)
2 cups lima beans (cooked and drained, or frozen and thawed)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 lime (zest and juice)
2 tablespoons chopped fresh herbs (basil, parsley, and/or cilantro)
2 tablespoons sliced scallions (optional but great)
1 to 2 tablespoons water or low-sodium broth (as needed to loosen the sauce, and to help steam beans if needed)

Optional upgrades: 4 slices chopped bacon (cook first, use drippings), 1 diced jalapeño, 1 cup halved cherry tomatoes (stir in at the end), or 1 tablespoon grated Parmesan (finish).

Instructions

Get the pan hot. Place a large skillet over medium-high heat. Add the olive oil.
Soften the base. Add the onion and bell pepper with a pinch of salt. Cook, stirring, until the onion turns translucent, about 3 to 4 minutes.
Bloom the flavor. Add the garlic, smoked paprika, and black pepper. Stir for 30 seconds until fragrant.
Char the corn. Add the corn and spread it into an even layer. Let it sit for 2 minutes without stirring so it can brown. Stir, then repeat once more. You want golden spots and crisp edges.
Add the beans. Stir in the lima beans and 1 teaspoon kosher salt. Cook until the beans are heated through and tender, about 3 to 4 minutes if they are already cooked or thawed. If you are using beans that are still a little firm, add 1 to 2 tablespoons water or broth, cover, and steam for 3 to 5 minutes, then uncover and let any extra moisture cook off.
Make it zippy and luxurious. Reduce heat to medium. Add the butter. Once it melts, add the lime zest and lime juice. Stir and scrape up any browned bits. If the pan looks dry, add a splash of water or broth to create a light sauce.
Finish fresh. Turn off the heat. Fold in the herbs and scallions. Taste and adjust with more salt, pepper, or an extra squeeze of lime.
Serve. Serve warm as a side, or top with a fried egg, grilled shrimp, or shredded chicken for a no-drama dinner.

Matt tip: If you are using frozen corn, do not crowd the pan. If it starts steaming instead of browning, cook it in two batches or crank the heat slightly and give it space.

Nutrition information is estimated.

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