Creamy Succotash

by Sally
5 Cups
35 min

Succotash is a delicious combination of veggies (almost always including baby Limas or edamame and corn). My veggie medley of choice joins forces with cream, crumbled bacon, and fresh dill to create a delicious flavor profile.

I know from experience this recipe for succotash pairs well with corn bread. Add a light protein like grilled salmon or chicken to this side for a complete meal!

While fresh ingredients are ideal to make succotash. You can easily substitute fresh veggies for frozen or canned veggies. Just make sure your ratios are the same if you choose to make substitutions. 

FOR FROZEN: If you choose to make substitutions with frozen veggies, make sure they are thawed before you make succotash. 

FOR CANNED: If you choose to use canned veggies, make sure the veggies are removed from the can and drained before making the succotash.

*Note that 3-4 ears of fresh corn yield about 1.5-2 cups of corn kernels. 

I don’t know about you, but I am already planning my menu for Thanksgiving day. If you’re searching for some new recipes to try for the upcoming holiday, I’d suggest you try making my succotash recipe! 



Recipe details
  • 5  Cups
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 4 pieces of bacon, cooked and crumbled
  • 1 yellow onion, chopped
  • 1 clove of garlic, minced
  • 1 cup of okra, sliced into small pieces
  • 1.25 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3-4 ears of fresh corn, cut off the cob
  • 2 cups of frozen baby Lima beans, cooked according to package directions
  • 3/4 cup of heavy whipping cream
  • 1 cup of cherry tomatoes, cut in half
  • 1.5 tbsp fresh dill, chopped
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