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First created by Native Americans, this savory dish of corn, peppers, zucchini, and lima beans is still a favorite in the U.S. South. The name "succotash" is derived from the Naragansett Indian word "msickquatash," meaning "boiled whole ear of corn." Succotash is hearty enough to be served as an entree, but also makes a wonderful accompaniment to fried chicken or grilled pork chops.

  • Servings: 8

Source: Martha Stewart Living Television


  • 1/4 cup olive oil
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 medium onion, cut into 1/4-inch dice
  • 2 medium red bell peppers, seeded, deveined, and cut into 1/4-inch dice
  • 2 medium zucchini, seeded and cut into 1/4-inch dice
  • 2 ten-ounce packages frozen lima beans, rinsed under warm running water and drained
  • 3 cups fresh or frozen corn kernels (4 ears)
  • Coarse salt and freshly ground pepper
  • 1 tablespoon coarsely chopped fresh sage
  • 1 tablespoon picked fresh thyme leaves


  1. In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.

Reviews (4)

  • britishme1 8 Sep, 2014

    This was my first time making this dish. I used frozen corn and omitted the thyme. It was wonderful. I loved how I could taste the layers of sage olive oil and butter. I halved the ingredients as there is only 2 of us. I froze a small portion. Next time I will freeze before it has finished cooking so it won't be mushy when reheated

  • SBurf 16 Feb, 2014

    Huge fan of this. Is it like grandma's? Maybe not, but it doesn't make it any less good, or any less succotash.

  • Dave Peak 30 Jan, 2014

    Sorry MS way, way too complex........scrap the garlic, zucchini, peppers, sage, thyme and salt.......and where on earth is the bacon (or pork belly)?

    This can be put together and cooked in 5-10 minutes especially if an entree or lunchtime snack

    Enjoy! :)

  • misscis 18 Oct, 2011

    I first made this for Thanksgiving and it was a big hit, then I made it for a summer BBQ and it was an even bigger hit. Now I make it all the time and I am often asked for the recipe. It's super easy and really really good. This is the best Succotach recipe I've found because of the simple blend of layered flavors.

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