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This Succotash Recipe Is the Easiest Dinner Side Dish

The classic corn, lima bean, and bacon medley pairs perfectly with meat or fish.
This Succotash Recipe Is the Easiest Dinner Side DishMitch Mandel and Thomas MacDonald

Suffering succotash! Yes, this recipe makes us think of the classic words of Sylvester the Cat, too. But what is succotash, besides a great last line? Traditionally, it is a salad-like dish consisting of mainly sweet corn and lima beans, as well as any other shell beans one might throw in. There is hardly a piece of meat or fish—grilled, roasted, or pan-seared—that wouldn’t benefit from a heaping scoop of succotash cuddled up next to it.

Even better than its ability to improve most any plate is succotash’s overall adaptability: If it’s peak summer season, use fresh corn and green beans and zucchini to make it. If winter has set in, frozen vegetables will still give you a pretty amazing side. One constant, though: bacon. Even this tiny amount of bacon (one portion here is half a slice, for about 30 calories) adds a tremendous amount of smoky depth to the dish, which would be a shame to give up.

Nutrition: 190 calories, 5 g fat (2 g saturated), 270 mg sodium

Serves 4

You’ll Need

2 strips bacon, diced (It’s the smokiness you’re really after here, so look for either double-smoked or applewood-smoked bacon. Two strips of either is plenty to infuse this whole dish.)
4 scallions, chopped, greens and whites separated
1  red bell pepper, chopped
2  ears corn, husked, kernels removed from cob
2 cups frozen baby lima beans, thawed
Salt and black pepper to taste
1⁄4 cup half-and-half

How to Make It

  1. Cook the bacon in a large sauté pan over medium heat until brown and crispy, about 5 minutes. Remove and reserve.
  2. Add the scallion whites and bell pepper and cook until the vegetables soften, about 3 minutes, then stir in the corn and lima beans.
  3. Cook for another 3 to 4 minutes, stirring, until the corn is lightly toasted.
  4. Turn the heat down to low, season the vegetables with salt and pepper, then add the half-and-half.
  5. Gently simmer until most of the liquid has evaporated and coats the vegetables, about 3 minutes.
  6. Stir in bacon and scallion greens.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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