Succotash

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This easy succotash shows off sweet summer corn and tomatoes when they are in season.

By

Carla Hall

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Succotash — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

45 mins

Chill Time:

2 hrs

Total Time:

2 hrs 45 mins

Servings:

6 servings

Make Carla Hall’s succotash your go-to dish for barbecues, picnics, and any time you want a quick, easy side dish. The corn, lima beans and sweet onions cook quickly, then take some time to marinate with the tomatoes in a tart vinaigrette. Add the basil just before serving, so it doesn’t wilt or brown in the fridge. If you want to make this a main dish, add some grilled chicken, shrimp, steak, or pork on top of the salad.

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Ingredients

3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon sugar
3 garlic cloves, finely chopped (about 1 tablespoon)
3 tablespoons apple cider vinegar, divided
2 teaspoons kosher salt, divided, plus more as needed
3/4 cup frozen lima beans, thawed
1 tablespoon unsalted butter
1 1/2 cups (6 ounces) finely chopped sweet onion
5 cups fresh corn kernels (from 7 to 8 ears of corn)
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
2 cups (14 ounces) halved cherry or grape tomatoes
2 tablespoons thinly sliced basil leaves

Directions

Whisk lemon juice, mustard, sugar, garlic, 2 tablespoons of the vinegar, and 1/2 teaspoon salt in a large bowl. Let vinaigrette sit to allow garlic to mellow while preparing vegetables.
Meanwhile, bring a small saucepan of salted water to a boil. Add lima beans and cook until almost tender, about 2 minutes. Drain; rinse under cold water until cool.
Melt butter in a large skillet over medium heat. Add onion and 1/2 teaspoon salt. Cook, stirring occasionally, until onion is translucent and tender but not browned, 4 to 5 minutes. Add lima beans, 1 teaspoon salt, and remaining 1 tablespoon of vinegar. Cook, stirring constantly, until liquid evaporates and beans are crisp-tender, 1 to 2 minutes. Stir in corn and cook 2 minutes more. Season with salt and pepper. Stir in tomatoes.
Whisk vinaigrette to blend. Gradually whisk in oil in a slow, steady stream until emulsified. Pour over succotash; season with salt to taste. Cover and refrigerate until chilled, 2 hours. Stir succotash and top with sliced basil and a generous grinding of black pepper before serving.

Succotash

Ingredients

Directions

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