15 minute succotash recipe using corn, green beans and cherry tomatoes. This is an easy to make fresh green bean salad side dish!
I have the perfect veggie side dish for you! This succotash with corn and green beans is a tasty way to squeeze in some extra veggies and can be served alongside any main course!
Our recipe is a bit unique because traditional succotash usually uses lima beans, but we make it with green beans instead. You can choose to use either or another type of bean if you prefer! Either way, you’ll have a delicious side dish packed with healthy Summer veggies.
Why You’ll Love Succotash with Corn and Green Beans
This green bean succotash is the perfect way to infuse veggies into any meal. It’s the perfect mix of summer vegetables! This is a great and simple way to get your kids to eat more veggies and an extremely versatile dish you can make with anything you have on hand at the time. Plus, it only takes minutes to throw together and instantly ups the nutrient content of any weeknight meal!
What is succotash?
If you’re unfamiliar with succotash, it is a veggie dish consisting of corn and lima beans. Some versions of succotash can be made with other ingredients such as onions, bell pepper, potatoes, and more. The two main ingredients in any succotash are corn and lima beans, although we’ve changed the recipe by swapping the lima beans for fresh green beans—you get the idea.
Why is it called succotash?
Ever wondered where succotash gets its name? The name succotash actually comes from the Narragansett Native Americans who resided in the area now known as Rhode Island. The word succotash itself comes from the Narragansett word sohquttahhash, meaning “broken corn kernels.” There’s your fun fact for the day. Now let’s dive into this delicious recipe! Next time you serve your guests this delicious veggie dish, you can wow them with a brief history if they are unfamiliar with succotash and its origins.
How to Make Succotash
You’ll only need a few ingredients to toss this recipe together! The best part about succotash is that it’s quick and easy to make. Most of the time, you will have all the ingredients you need at home!
To make succotash, you’ll need:
- corn (approx 2 cups of corn, either fresh corn cobs or canned corn will do)
- green beans, cut into quarters (you can sub for lime beans if you prefer to make a traditional succotash)
- cherry tomatoes
- Salt to season
Once you have all your ingredients gathered, you’re ready to toss it all together into a big bowl.
Husk your ears of corn and remove kernels from the cob using a sharp knife. If you are using canned corn, open the cans, and drain the excess liquid down the sink and set it aside.
Next, bring a saucepan filled with water to a boil. Then, add your green beans and cook them until they’re tender. Drain your green beans and set them aside.
In a large skillet, melt butter over medium-high heat.
Once your butter is melted, you can add green beans and fresh corn kernels into the skillet. You’ll cook them until the corn is lightly browned.
Lastly, add grape tomatoes into the skillet and gently toss. Season with a pinch of salt and then serve and enjoy!
What to Serve With Green Bean Salad
Succotash is often associated with southern cooking, although it is served all across the US in a variety of ways. You can get creative and serve it next to mac and cheese, tomato rice soup, pork chops, bbq chicken, slow cooker turkey breast or fish. It’s such a versatile and customizable dish that you can really serve it with anything that suits your taste buds or mood!
Can I use frozen veggies?
Yes! You can use frozen veggies for this easy succotash recipe just make sure to get rid of any excess water that comes from cooking or thawing the veggies. I typically encourage using fresh veggies when possible just because the flavor tends to be more fresh. But the frozen alternative can work just as well.
How to Store Succotash
To store this summer succotash recipe, you have two options. You can either keep it in the large bowl and cover with plastic wrap or transfer it to an airtight Tupperware container to store for up to 5 days. Honestly, the flavor only gets better the next day since it gives it time to marinate and allow all the flavors to combine together.
Next time you’re looking for something to serve with your main dish to up the vegetable content, try this easy corn succotash. You won’t be disappointed!
More Green Bean Recipes:
Fresh Green Bean and Potato Casserole
Crockpot Kielbasa And Green Beans
Sheet Pan Sausage, Green Beans, Potatoes
Chinese Green Beans
Cheesy Green Beans and Cabbage
Slow Cooker Minestrone Soup
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Succotash with Corn and Green BeansPrint
- 3 ears fresh corn approx 2 cups of corn
- 1 ½ cup green beans cut into quarters
- ¼ cup butter
- ½ cup cherry tomatoes halved
- salt to taste
- Husk corn and remove kernels from the cob using a sharp knife. Set aside.
- Bring a saucepan filled with water to a boil. Add green beans and cook until tender, about 5 minutes. Drain.
- In a large skillet melt butter over medium high heat. Add green beans and corn and cook until corn is lightly browned, about 3-5 minutes.
- Add tomatoes into skillet and gently toss. Season with salt and then serve.
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