Southern succotash makes a delicious side dish recipe. Made with bacon, beans, corn, garlic, spices, this succotash recipe is full of flavor, too.
Succotash is a dish that always makes a welcome appearance on our table. Full of the delicious traditional vegetables of lima beans, corn, butter beans, I step it up even further by adding bacon, onion, garlic, and hominy for a recipe my family thoroughly enjoys.
My succotash recipe definitely elevates a standard weeknight meal with tons of creamy vegetables that my whole family loves.
Succotash has always been a summertime favorite with vegetables fresh from the garden or farmer’s market, but now I also enjoy making it with frozen, canned, or dried beans so that I can enjoy this favorite dish year round.
Here’s my Southern Succotash recipe.
- 6 slices bacon, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups lima beans
- 2 cups butterbeans
- 3 ears corn
- 2 tablespoons butter
- 1/2 cup half-and-half
- 1 (10-ounce) can hominy, drained
- 1/2 teaspoon dried thyme
- kosher salt
- ground black pepper
- Add diced bacon to a large skillet over medium-low heat. Cook until bacon has browned and add diced onion. Pour off all but 3 tablespoons of bacon drippings. Cook onion until tender, about 2-3 minutes, then stir in minced garlic, lima beans and butterbeans. Cook until tender, about 20 minutes.
- Cut corn from ears of corn and scrape milk from the cobb into skillet with vegetables. Cook for about 10 more minutes until corn has become tender. Stir in butter, half-and-half, hominy, and add salt and pepper to taste.
- Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
When I make succotash, I always make a large skillet full of it just so I can have plenty of leftovers for the rest of the week. It is absolutely scrumptious!