At the end of the summer season there are so many great veggies that are ripe for the pickin’, including a couple favorites–Lima beans and sweet corn.  Combined, these made up a simple, old fashion dish that is easy to prepare and is delicious.  Succotash! Bonus-it has a great name that is fun to say upon preparation and presentation.  “Whatcha makin?” “Succotash!”

Below is the traditional recipe for succotash, followed by a few variations.


2 cups of fresh lima beans

5 ears of corn, kernels and the scrapings removed

5 medium peeled and chopped tomatoes

1/2 tsp of salt

Stick of butter (I know, it’s a lot of butter.  You can substitute olive oil)


Melt half of the butter in a wide sauce pan over low heat.

Add the lima beans and salt, stir once in a while for 15-20 minutes

At the same time in another pot, melt the rest of the butter

Add the chopped tomatoes and cook and stir occasionally for about 10 minutes

Add the tomatoes to the lima beans

Add the corn

Mix it all up and cook for around 10 minutes more.

Serve warm or cold


Use edamame instead of lima beans

Add any or all of the following: okra, garlic, onions, peppers, celery, or herbs such as basil or parsley

Skip the tomatoes and just do corn and lima beans

Combine the leftovers with an egg and make Succotash cakes

Skip all this and make chocolate chip cookies instead

To find fresh local ingredients to make Succotash, or to sell the ingredients listed above to your local community, check out!

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