Southern Succotash Recipe
This Southern succotash is a colorful, satisfying mix of sweet corn, tender lima beans, and zesty tomatoes with green chilies—all brought together in one skillet. It’s fresh, hearty, and perfect for any time of year.
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Servings: 6
Calories: 180kcal
Ingredients
- 3 tablespoons avocado oil
- 1 small white onion chopped
- 1 small red bell pepper chopped
- 3 cups frozen corn thawed
- 2 cups frozen lima beans thawed
- 2 10-ounce cans diced tomatoes with green chilies, drained
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Warm the avocado oil in a large skillet over medium heat until it shimmers. Add the chopped onion and thawed corn, stirring occasionally. Sauté for several minutes, or until the onion becomes translucent and the corn starts to develop a light golden hue.
- Incorporate the chopped red bell pepper, thawed lima beans, and drained diced tomatoes with green chilies. Season generously with salt and freshly ground black pepper. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until most of the excess moisture has evaporated and the flavors have melded together.
- Once cooked, transfer the succotash to a serving dish and garnish with freshly chopped basil. Serve hot as a vibrant side dish, or chill and enjoy it cold straight from the fridge.
Nutrition
Calories: 180kcal
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