Succotash V1


If you’re looking for a simple, hearty, and inexpensive side dish that you pair with just about any meal, you’ve got to try succotash. This colorful mix of corn, lima beans, and tomatoes has a natural subtle sweetness balanced with savory broth, herbs, and a creamy butter finish. It’s one of those combinations that is so simple, but you won’t be able to stop shoveling it into your mouth, forkful after forkful.

Succotash in a skillet with a wooden spoon, garnished with parsley.

What is Succotash?

Succotash is a simple dish of stewed corn and beans that originated with the Narragansett people in what is now the New England region of the U.S. The Narragansett called the dish sahquttahhash, or “broken corn kernels”, and introduced it to colonists in the 17th century when it likely took on its current name. Over the centuries the dish has taken many forms and has become part of classic southern cuisine in the U.S. The version you’ll find below is simple, delicious, and most importantly budget-friendly!

What’s in Succotash?

Succotash can take many forms, but the common thread between most versions is a combination of corn and lima beans stewed together with other vegetables, herbs, and sometimes a fatty meat. My version is very simple with corn, lima beans, tomatoes, and onions, all stewed together in a little bit of chicken broth and finished with a little creamy butter.

Some people love to add a little bacon or salt pork to their succotash to give it an extra flavor punch. Other vegetables that can be commonly found in succotash include red bell pepper, okra, squash, and garlic.

What to Serve with Succotash

Succotash is a very versatile side dish and can be served alongside any grilled meat, baked fish, or pork chops. Succotash would also be great to add to a bowl meal, or just it as a bed on your plate for some Garlic Butter Shrimp. YUM!

Overhead view of a bowl of succotash with a black spoon.
Overhead view of a skillet full of soccotash.


Succotash is a simple and colorful side dish made with corn and lima beans that is savory, subtly sweet, and full of delicious flavor.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.46 recipe / $0.55 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 ½ cup each
Calories 128kcal
Author Beth – Budget Bytes


  • 1 yellow onion $0.38
  • 4 Tbsp butter, divided $0.50
  • 1 12oz. bag frozen lima beans $1.69
  • 1 12oz. bag frozen sweet corn $1.25
  • 1 cup chicken broth* $0.13
  • 1/2 tsp dried thyme $0.05
  • 1/4 tsp black pepper $0.02
  • 1 tsp salt, divided $0.05
  • 1 large tomato $1.29
  • 1 Tbsp chopped parsley $0.10


  • Dice the yellow onion and add it to a skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat until the onion has softened.
  • Add the lima beans, corn, broth, thyme, pepper, and ½ tsp salt to the skillet. Stir to combine and allow the broth to come up to a simmer. Let the corn and beans simmer in the broth, without a lid, stirring occasionally, for 10 minutes.
  • While the corn and lima beans are simmering, dice the tomato. Add the diced tomato to the skillet and simmer for an additional five minutes.
  • Give the mixture a taste and add more salt to your liking (I added an extra ½ tsp salt). Add the remaining 2 Tbsp butter and stir until they are melted in.
  • Top the succotash with chopped fresh parsley and another pinch of black pepper. Enjoy hot!


*Make this recipe vegetarian by substituting vegetable broth.


Serving: 0.5cup | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Sodium: 377mg | Fiber: 3g
A spoonful of succotash held close to the camera.

How to Make Succotash – Step by Step Photos

Sautéed onions in a skillet.

Begin by dicing one yellow onion. Add the onion and 2 Tbsp butter to a large skillet and sauté over medium heat until the onions are softened.

Corn, lima beans, spices, and broth being poured into the skillet.

Add one 12oz. bag of frozen lima beans, one 12oz. bag of frozen sweet corn, ½ tsp dried thyme, ¼ tsp black pepper, ½ tsp salt, and 1 cup chicken broth. Stir to combine. Allow the broth to come up to a simmer, then simmer the corn and beans in the broth, without a lid, for 10 minutes, stirring occasionally.

Diced tomatoes being stirred into the skillet.

While the corn and beans are simmering, dice one large tomato (or 2 small tomatoes). Stir the diced tomatoes into the skillet then continue to simmer, without a lid and stirring occasionally, for an additional 5 minutes.

More butter added to the skillet.

Taste the mixture and add more salt to taste (I added another ½ tsp). Finally, add two more tablespoons of butter and stir them in until melted.

Finished succotash topped with parsley and pepper.

Garnish the finished succotash with fresh chopped parsley and a little more freshly cracked pepper.

Side view of a bowl of succotash with a spoon.

Enjoy hot!

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