This succotash recipe is the ultimate summer vegetable side dish! Ready in under 30 minutes, it's packed with corn, lima beans, tomatoes, and more.Jeanine Donofrio Phoebe MoorePublished Aug 6, 2026 Jump to recipe This succotash recipe is a celebration of late summer vegetables, filled with sweet corn, peppers, tomatoes, okra, and lima beans.I lean into the fresh flavors by adding herbs like basil and thyme and mix in a pinch of smoked paprika for smoky depth.Ready in under 30 minutes, this succotash recipe is an easy side dish to whip up when you have lots of summer veggies on hand.

I’ve been making different variations on it for years (see the Summer Squash Succotash on page 273 of The Love & Lemons Cookbook), but I’ve been especially loving this version this summer after trips to the farmers market.It’s classic and flavorful, with lots of texture from the okra and juicy tomatoes.Try it with black bean burgers, BBQ tofu, or anything coming off the grill!What is succotash?Succotash is a vegetable side dish or stew that dates back to 17th century Native American cooking.

Its name comes from the Narragansett word “msickquatash,” which means boiled corn kernels.Early versions likely contained corn, beans, and squash, the Three Sisters crops grown by many Native American communities.Over the last 400 years, many regional variations of this dish have evolved, including Southern succotash, which I’ve based my version on.Though recipes vary, corn and bean

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