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Sweet Summer Corn Succotash - Healthy, Gluten-Free, Oil-Free, Plant-Based, Vegan Recipe
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Sweet Corn Succotash

This Sweet Sweet Corn Succotash is an plant-based homage to a classic Southern side dish. The basics are simple: corn, beans, and seasonal vegetables. Use up your summer garden with zucchini, green beans, and okra. A delicious vegan summer side dish!
Total Time25 minutes
Course: Side Dish
Cuisine: American, Plant-Based, Southern, Vegan, Vegetarian
Keyword: beans, corn, Farmer's Market, garden, gluten-free, healthy, kid-friendly, oil-free, plant-based, simple, southern, summer, vegan, vegetables, wfpb
Servings: 4
Calories: 89kcal

Ingredients

  • 2 medium shallots
  • 1 medium red bell pepper diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne or paprika*
  • 1.5 cups corn kernels from 3 large ears or from frozen
  • 2 cloves garlic
  • 1 cup lima beans frozen
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh thyme destemmed
  • Salt and freshly ground black pepper to season

Instructions

  • To make the Succotash: Preheat a medium saute pan (cast-iron, if you have it), over medium heat. Add the shallots and bell pepper. Saute, stirring often, until softened and starting to brown around the edges, 7-8 minutes. If you notice any browning, reduce your heat and add a couple tablespoons of water.
  • Add the corn, smoked paprika, black pepper, cayenne (if using),, corn kernels and garlic to the pan. Cook until the spices and garlic are aromatic, about 30 seconds.
  • Add the lima beans and 1 cup of water or vegetable stock. Stir well, scraping up any bits from the bottom of the pan. Reduce heat to a simmer. Cook until the lima beans and corn are tender and most of the liquid has evaporated, about 12-15 minutes.
  • Add the fresh chives, thyme, and season with salt and pepper.
  • Serve warm