This Summer Succotash recipe is the best quick and easy side dish and it's perfect for a BBQ! There are many different versions, some including bacon or salt pork, potatoes, okra, and sometimes heavy cream. I've created a lighter, vegetarian version that's perfect for summer but of course, can be enjoyed any time of year.
Why You Will Like This Recipe
- The best thing about this recipe is it's quick and easy!
- You can make a big batch to take to a pot-luck or freeze some for a later date.
- It's packed with nutrients.
- It makes a perfect side dish to Grilled Chicken Thighs, Simple Grilled Salmon, and BBQ Grilled Pork Chops.
- This dish is versatile. Typically served as a side dish, it can also be enjoyed as a light lunch or dinner all on it's own. Just like my White Bean Salad with Arugula, Grilled Vegetable Salad, and Easy Tabbouleh Salad with Quinoa.
What is Succotash?
If the classic Sylvester The Cat phrase "Sufferin' Succotash!" comes to mind you are not alone (and at least as old as I am). You may know the phrase but do you know what Succotash is? It's a vegetable side dish that is traditionally made primarily of corn and shelled beans. It can contain many other ingredients, mainly vegetables but often includes bacon or pork hock.
Meaning of Succotash
The name originates from the word “sohquttahhash” which means "broken corn kernals" from the Indigenous American language Narragansett. It roughly translates to "broken corn kernels." It's packed with nutrients and has easily accessible ingredients, which made it a good choice for the indigenous people as well as the settlers who adopted it. Today it is very popular in New England, Pennsylvania, and the Southern United States and found on many Thanksgiving tables.
The ingredients can vary widely but always has corn and shelled beans. Feel free to play around with different vegetables and herbs. Have fun with it!
- Olive oil
- White onion
- Edamame beans, fresh or frozen, shelled and steamed
- Corn - fresh is best but thawed frozen can also be used. I don't recommend using canned corn in this recipe
- Baby spinach
- Fresh parsley and dill
- Salt and pepper
- White onion - any type of onion can be used including green onions.
- Edamame beans - any type of beans can be used. Traditionally made with lima beans but black eyed peas and black beans make a great substitute.
- Baby spinach - adding greens isn't traditional. I've added it to increase the nutritional value of the dish. Feel free to leave it out or add in baby arugula, kale, or collard greens.
- Tomatoes - add in any type of chopped, fresh tomato. If using grape or cherry tomatoes you don't need to remove the seeds.
- Fresh parsley and dill - herbs such as basil and cilantro would also be delicious. If using dried herbs the conversion is 1 teaspoon dried for every tablespoon of fresh.
- Butter - using olive oil will turn this recipe in to a vegan dish.
How to make Succotash
- Steam or blanch edamame beans for about 5 minutes or until they are as tender or crisp as you like them. Drain and set aside while you prepare the other ingredients.
- Chop the onion, garlic, tomatoes and herbs.
- Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until soft.
- Add edamame, corn and spinach. Cook and stir until the spinach is wilted and the corn is warmed through.
- Add tomato, herbs and butter. Stir for another 2 minutes or until heated and butter is melted.
- Add salt and pepper to taste.
- Add meat such as bacon, salt pork, pancetta, or corned beef
- Corn, beans, and tomatoes are the 3 essential ingredients but you can add in or replace other vegetables with things like potatoes, celery, leeks, okra, zucchini, etc.
- Lima beans are more traditional so why not try those instead of Edamame?
- Use any type of green instead of spinach or leave it out altogether.
- Use other fresh herbs such as basil, tarragon, or cilantro.
- Add heavy cream at the end to create a heartier version. Let it simmer for a few minutes to thicken.
If you are interested in the casserole dish I used you can purchase one here: Le Creuset Braiser. It was a gift from my husband and is my most favorite casserole...maybe my favorite cooking vessel period!
How to Store Succotash
This dish can be stored in a sealed container in the refrigerator for up to 5 days and frozen for up to 3 months.
What to serve with Summer Succotash
The Best Summer Succotash Recipe
- 2 tablespoon olive oil
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 cup edamame beans, blanched or steamed
- 3 cups corn kernals, fresh or frozen
- 2-4 cups baby spinach
- 1 cup tomatoes, chopped
- 1 cup fresh parsley, chopped
- ½ cup fresh dill, chopped
- 2 tbsp butter
- salt and pepper to taste
- Blanch or steam edamame beans until tender. About 5 minutes or until desired tenderness is reached. Set aside until ready to use.
- In a large saute pan heat the olive oil over medium heat.2 tablespoon olive oil
- Add onion and garlic and cook, stirring, until onion is soft (6-8 minutes). Reduce heat if starting to brown.1 cup white onion, diced, 2 cloves garlic, minced
- Add edamame, corn, and spinach. Stir to combine. Continue cooking and stirring until spinach is wilted and corn is warmed through. About 2-3 minutes.1 cup edamame beans, blanched or steamed, 3 cups corn kernals, fresh or frozen, 2-4 cups baby spinach
- Add tomato and herbs. Cook for another 1-2 minutes until well mixed and warmed through.1 cup tomatoes, chopped, 1 cup fresh parsley, chopped, ½ cup fresh dill, chopped
- Add 2 tablespoon butter and stir until melted.
- Serve warm.