Traditional Southern Succotash Recipe (Butter Beans & Corn)
Traditional Southern Succotash Recipe (Butter Beans & Corn)
There's something magical about a steaming cast-iron skillet of traditional Southern succotash - tender butter beans mingling with sweet corn kernels, all swimming in rich, melted butter. This isn't just another vegetable medley. This is an authentic Southern side dish with deep roots in American history, and when made right, it's absolutely irresistible.This traditional Southern succotash recipe is the real deal—made with butter beans (also called lima beans), fresh or frozen corn, and finished with plenty of butter. No bacon, no cream, not here. Just pure, simple Southern comfort food that lets the vegetables shine. As a classically trained chef who grew up appreciating Southern cuisine, I can tell you that this is how I think succotash should taste.
Succotash is a classic American vegetable dish that originated with the Narragansett Native Americans in what is now New England. The word comes from "msickquatash," meaning "boiled corn kernels." The dish was introduced to European colonists in the 17th century and quickly spread throughout the American colonies.
In its most basic form, succotash is corn prepared with lima beans (or butter beans). That's it. Those two ingredients are non-negotiable. History tells us that succotash became popular during the Great Depression in the U.S. because it was inexpensive to make and filling enough to feed a family.
Over time, different regions developed their own variations. Some add tomatoes, bell peppers, okra, or onions. Some include bacon or other meats. But the Southern version I'm sharing today stays true to the classics: butter beans, corn, butter (or traditionally, lard), and simple seasonings. If it doesn't have corn AND butter beans, it's just mixed vegetables - not succotash.
Lima Beans vs. Butter Beans: What's the Difference?
Here's a secret many people don't know: lima beans and butter beans are actually the same thing. They're both varieties of Phaseolus lunatus. The name difference is primarily regional and relates to size:
Lima beans typically refers to the smaller, green baby lima beans you find in the frozen vegetable section. They're more common in Northern cooking.
Butter beans is the Southern term for the larger, creamier, pale-green variety of the same bean. They have a buttery texture (hence the name) and slightly sweeter flavor. In the South, this is what we use for succotash.
For this recipe, you can use either baby lima beans or the larger butter beans - whichever you prefer or can find. The larger butter beans will give you a more authentic Southern texture and flavor, but baby limas work beautifully too. Both are delicious!
What Makes This Succotash "Southern"?
Any dish can have corn and lima beans, but several elements make this succotash distinctly Southern:
Cast-Iron Skillet Cooking - There's something about cooking in a well-seasoned cast-iron skillet that adds depth and even heat distribution. It's a Southern kitchen staple for good reason.
Butter Beans - While other regions might use baby lima beans, Southerners prefer the larger, creamier butter beans that have that signature buttery texture.
Rich Fat Content - Traditional Southern succotash is topped with generous amounts of butter, bacon grease, or lard. We're not shy about fat in Southern cooking - it's what makes vegetables taste incredible.
Simple Seasonings - No need for elaborate spice blends. Just salt, pepper, and maybe a touch of onion. The vegetables are the stars here.
Optional Tomatoes - While some Southern cooks add tomatoes (making it "triple succotash"), the most traditional version keeps it simple with just butter beans and corn. Tomato season is so short, when I can get them ripe off the vine, I'm putting them in.
When you combine these elements, you get a side dish that's been gracing Southern tables for generations.
Why This Succotash Recipe Works
As a classically trained chef, I've learned that the best recipes often come from respecting traditional techniques and quality ingredients. This succotash recipe works because:
Fresh, Quality Vegetables - Whether you're using fresh corn from the farmer's market or high-quality frozen vegetables, starting with good ingredients makes all the difference.
Proper Fat Ratio - The combination of olive oil for cooking and butter for finishing gives you both the high heat tolerance you need and the rich, luxurious flavor that makes this dish memorable.
Not Overcooked - Many people boil their succotash into mush. This recipe keeps vegetables tender but still with some texture - the corn should still have a slight crisp, and the butter beans should be creamy but not falling apart.
Seasoned Properly - Don't be shy with salt and pepper. These simple vegetables need proper seasoning to truly shine.
Let's Talk About Corn
In modern times, all you hear is how corn is bad for you, for the environment, for the animals, and it's all GMO (genetically modified organisms). This is not true! Not all corn is created equal.
There's sweet corn and then there's field corn. The sweet corn is the corn we eat from cans, flash-frozen bags, farmer's markets, and our gardens. Field corn is used to make high-fructose corn syrup, livestock feed, ethanol, and other processed materials. About 90 percent of field corn is genetically modified, but at least 96 percent of sweet corn is not.
So when you're making this succotash, you're using sweet corn - the good stuff that humans have been eating for thousands of years. Whether fresh, frozen, or canned, sweet corn is a nutritious, delicious vegetable that deserves a place in your kitchen.
Ingredients You'll Need
Here's what you'll need for traditional Southern succotash:
Olive Oil - Used for sautéing the vegetables. You can substitute vegetable oil or even bacon drippings if you want a smokier flavor.
Butter - Unsalted butter is best so you can control the salt level. This is what makes it taste luxurious and truly Southern. For an even more traditional approach, you can use lard instead.
Onion - A medium onion adds aromatic depth. Sweet Vidalia onions are perfect if you can find them, but any yellow or white onion works.
Red Bell Peppers - These add sweetness and a beautiful pop of color. You can substitute with 2 medium vine-ripened tomatoes if you prefer, cut into small dice.
Lima Beans (Butter Beans) - Two 10-ounce packages of frozen lima beans or butter beans. Rinse them under warm running water and drain before using. You can use fresh if you have them, but frozen works perfectly.
Corn Kernels - Fresh corn cut from the cob (about 5 ears) or frozen corn kernels work equally well. You'll need about 4 cups total.
Salt and Pepper - Coarse salt and freshly ground pepper to taste. Don't skimp on the seasoning!
Recipe Variations & Substitutions
While I believe in keeping traditional succotash simple, here are some variations you might enjoy:
With Bacon - Cook 4-6 strips of bacon until crisp, then remove and crumble. Use the bacon drippings in place of olive oil. Sprinkle the crumbled bacon on top before serving.
With Okra - Add 1-2 cups of sliced fresh okra along with the onions in Step 2. This is very popular in Southern cooking.
With Tomatoes - Replace the red bell peppers with 2 cups of diced fresh tomatoes or halved cherry tomatoes. Add them in the last 3-4 minutes of cooking.
With Fresh Herbs - Stir in 2 tablespoons of fresh chopped basil, thyme, or parsley at the end for a fresh, herby note.
Vegetarian/Vegan - This recipe is already vegetarian! For vegan, simply replace the butter with olive oil or vegan butter.
Creamy Succotash - Add 1/4 cup of heavy cream in the last 2 minutes of cooking for a richer, creamier version.
Serving Suggestions
Southern succotash is incredibly versatile and pairs well with almost any main dish:
Classic Southern Mains - Fried chicken, country ham, pork chops, catfish, or shrimp and grits
Grilled Meats - BBQ ribs, grilled steaks, burgers, or grilled chicken breasts
Holiday Tables - Succotash is a wonderful addition to Thanksgiving or summer holiday spreads
As a Main Dish - Serve over creamy grits, cornbread, or rice for a vegetarian meal
With Other Sides - Pairs beautifully with collard greens, mac and cheese, cornbread, or coleslaw
Leftovers - Succotash makes a great breakfast hash when reheated with fried eggs on top, or can be added to soups and stews for extra substance.
Storage & Make-Ahead Instructions
Refrigerator Storage - Store leftover succotash in an airtight container in the refrigerator for up to 4-5 days.
Freezing - Succotash freezes reasonably well for up to 2-3 months. Let it cool completely, then transfer to freezer-safe containers or bags. The texture may be slightly softer after freezing, but the flavor remains delicious.
Reheating - Reheat in a skillet over medium heat with a pat of butter, or microwave until heated through. You may need to add a splash of water or broth if it seems dry.
Make-Ahead - You can prep all your vegetables ahead of time and store them covered in the refrigerator. Cook the succotash just before serving for the best texture and flavor.
Frequently Asked Questions About Succotash
What is the difference between succotash and mixed vegetables?
Succotash MUST contain both corn and lima beans (or butter beans) as its base. That's what defines the dish. Mixed vegetables is just a generic term for any combination of vegetables. You can add squash, okra, onions, bell peppers, or zucchini to succotash, but if it doesn't have corn AND butter beans, it's not succotash - it's just mixed vegetables.
Can I make succotash ahead of time?
Yes! You can make succotash up to 2 days ahead. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave. Add a little extra butter when reheating to refresh the flavor.
What can I substitute for lima beans or butter beans?
If you truly dislike lima beans, you can substitute with frozen edamame (shelled soybeans), fresh green beans, or even black-eyed peas. However, keep in mind that the dish won't technically be traditional succotash without the lima/butter beans.
Is succotash healthy?
Yes! Succotash is packed with nutrients. Lima beans provide protein, fiber, iron, and potassium. Corn offers fiber, vitamins, and antioxidants. While this recipe uses butter for richness, the dish is still a nutritious vegetable side. You can reduce the butter if desired, though it won't taste quite as Southern!
Can I use canned vegetables instead of frozen?
Yes, you can use canned corn and lima beans. Make sure to drain and rinse them well before using. Canned vegetables are already fully cooked, so you'll only need to heat them through (about 5 minutes) rather than the full 10 minutes.
Why is my succotash watery?
This usually happens when vegetables release too much moisture or aren't drained properly. Make sure to drain your frozen or canned vegetables thoroughly. If your succotash seems watery, simply cook it a bit longer uncovered to allow the excess liquid to evaporate.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I'd love this with some fish. Looks and sounds delicious! Great side.
ReplyDeleteGreat side! It goes with everything!
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