Get ready to dish out a Southern-style twist on a classic summer side dish! Succotash, a delightful combination of corn, beans, and sometimes other veggies, is a staple in many American households. But why settle for just any old recipe when you can add some serious Southern charm? In this article, we’ll be sharing 18 creamy succotash recipes that will make your taste buds do the Texas two-step. From classic combos with bacon to spicy twists with jalapeños and smoky flavors with Andouille sausage, there’s something for everyone in this cornucopia of creamy delights.
Whether you’re looking for a comforting casserole or a light and refreshing salad, these succotash recipes are sure to satisfy your cravings. So go ahead, grab a glass of sweet tea, and get ready to dive into the most deliciously Southern side dish ever!
Classic Southern Succotash with Bacon
This creamy succotash recipe is a Southern classic, featuring tender corn, rich bacon, and sweet bell peppers. It’s the perfect side dish for your next backyard barbecue or family gathering.
Ingredients:
– 1 cup fresh corn kernels
– 6 slices of bacon, diced
– 1 large onion, diced
– 2 large bell peppers (any color), diced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Cook the bacon in a large skillet over medium heat until crispy.
2. Remove the bacon from the skillet with a slotted spoon and set aside.
3. Add the onion and bell peppers to the skillet and cook until tender, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the corn kernels and heavy cream. Cook for 2-3 minutes or until the cream has thickened slightly.
6. Return the cooked bacon to the skillet and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-25 minutes
Creamy Corn and Lima Bean Succotash
This classic succotash recipe gets a creamy twist with the addition of heavy cream, making it a perfect side dish for your next family gathering or barbecue.
Ingredients:
– 2 cups fresh corn kernels
– 1 cup lima beans (frozen or canned)
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, melt the butter over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the corn kernels and lima beans. Cook for 5 minutes or until the vegetables are tender.
4. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and cook for 1-2 minutes or until the cream has thickened slightly.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Spicy Succotash with Jalapeños and Bell Peppers
This creamy succotash recipe adds a spicy kick from jalapeños and bell peppers, perfect for those who like a little heat. This flavorful side dish is sure to become a new favorite!
Ingredients:
– 1 cup frozen corn kernels
– 2 cups chopped fresh zucchini
– 2 medium-sized bell peppers, diced
– 2 jalapeños, seeded and finely chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Heat a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the bell peppers and jalapeños; cook for an additional 5 minutes or until tender.
4. Stir in the corn kernels, zucchini, garlic, and heavy cream.
5. Season with salt and pepper to taste.
6. Serve hot.
Cooking Time: 20-25 minutes
Smoky Succotash with Andouille Sausage
A hearty summer side dish that combines the sweetness of corn and bell peppers with the smokiness of Andouille sausage, all wrapped up in a flavorful succotash.
Ingredients:
– 1 cup fresh or frozen corn kernels
– 1 large red bell pepper, diced
– 1 small onion, diced
– 2 slices Andouille sausage, sliced
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the sausage and cook until browned, about 3-4 minutes per side.
3. Remove the sausage from the skillet and set aside. Reduce heat to medium and add the diced onion and bell pepper. Cook until tender, about 5 minutes.
4. Add the corn kernels, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Return the cooked sausage to the skillet and stir to combine with the succotash.
6. Transfer the mixture to a baking dish and bake for 15-20 minutes or until the flavors have melded together.
Cooking Time: 30-35 minutes
Herbed Succotash with Fresh Thyme and Basil
This classic American side dish gets a boost from fresh herbs, adding depth and complexity to the traditional corn and lima bean combination. Perfect for summer gatherings or as a simple weeknight accompaniment.
Ingredients:
– 1 cup frozen lima beans, thawed
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, 1 minute.
3. Add lima beans, corn, thyme, and basil to the skillet. Cook for 5 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a 9×13 inch baking dish and bake for 15-20 minutes or until the succotash is tender and lightly caramelized.
Cooking Time: 20-25 minutes
Cheesy Succotash Casserole with Cheddar
This creamy casserole is a twist on the classic Southern succotash recipe, adding the comfort of melted cheddar cheese. Perfect for potlucks or family gatherings, this easy-to-make dish is sure to become a new favorite.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup cooked lima beans (fresh or canned)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, sauté onion and garlic until softened.
3. Add corn kernels and lima beans; cook for an additional 2 minutes.
4. In a separate bowl, combine heavy cream and shredded cheddar cheese.
5. Grease a 9×13-inch baking dish with butter.
6. Pour the succotash mixture into the prepared dish.
7. Top with the cream and cheese mixture.
8. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Garlic Butter Succotash with Parmesan
This recipe combines the sweetness of succotash with the savory flavors of garlic butter and parmesan cheese, making it a perfect accompaniment to any meal.
Ingredients:
– 1 cup corn kernels
– 1 cup chopped yellow squash
– 2 cloves garlic, minced
– 4 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 2 tablespoons of butter over medium heat.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add corn kernels and yellow squash. Cook for 5-7 minutes or until tender.
5. Stir in remaining 2 tablespoons of butter until melted.
6. Sprinkle Parmesan cheese and season with salt and pepper to taste.
7. Transfer skillet to the preheated oven and bake for an additional 5-7 minutes, or until cheese is golden brown.
Cooking Time: 15-20 minutes
Summer Succotash with Zucchini and Cherry Tomatoes
This refreshing summer succotash recipe combines the sweetness of cherry tomatoes with the tender flavor of zucchini, perfect for a light and satisfying side dish or salad.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced zucchinis and cook until tender, about 5-6 minutes.
4. Add the halved cherry tomatoes and minced garlic; cook for an additional 2-3 minutes or until the tomatoes start to release their juices.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh parsley if desired.
Cooking Time: 15-20 minutes
Vegan Succotash with Coconut Milk
A creamy twist on the classic American summer side dish, this vegan succotash recipe replaces traditional heavy cream with coconut milk, making it a deliciously dairy-free option.
Ingredients:
– 1 medium corn cob, husked and silked
– 2 cups mixed vegetables (such as zucchini, bell peppers, carrots, and yellow squash)
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the corn into 1-inch pieces and toss with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the mixed vegetables, onion, and garlic. Cook for 5-7 minutes, or until the vegetables are slightly tender.
4. Stir in the coconut milk and roasted corn kernels. Reduce heat to low and simmer for an additional 2-3 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: approximately 25-30 minutes
Bacon-Wrapped Succotash Stuffed Peppers
A twist on traditional stuffed peppers, this recipe combines the sweetness of succotash with the smokiness of bacon for a delicious and savory dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked succotash (corn, black beans, and bell pepper)
– 6 slices of bacon, cut in half
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix succotash with shredded cheese.
4. Wrap each pepper with half of a bacon slice, securing it with a toothpick if needed.
5. Stuff each pepper with the succotash mixture, filling to the top.
6. Drizzle olive oil over the peppers and season with salt and pepper.
7. Bake for 30-35 minutes or until the peppers are tender and the cheese is melted.
Cooking Time: 30-35 minutes
Succotash Salad with Lemon Vinaigrette
This succotash salad is a vibrant and flavorful celebration of summer’s bounty, featuring sweet corn, tender beans, and tangy lemon vinaigrette. Perfect for warm weather gatherings or a quick weeknight dinner.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup fresh green beans, trimmed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large skillet, cook the corn kernels over medium heat for 5-7 minutes or until tender.
2. Add the green beans, red bell pepper, and cilantro to the skillet. Cook for an additional 3-4 minutes or until the vegetables are slightly tender.
3. In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
4. Pour the vinaigrette over the vegetable mixture and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Slow Cooker Succotash with Ham Hocks
Succotash, a classic Southern side dish, gets a hearty boost from slow-cooked ham hocks. This comforting recipe is perfect for weeknight meals or special occasions.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup diced fresh yellow squash
– 1 cup diced fresh green beans
– 2 cups chicken broth
– 1/4 cup water
– 1 ham hock, rinsed and drained
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. In a slow cooker, combine corn, squash, green beans, chicken broth, water, and ham hock.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in butter until melted and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Succotash Chowder with Crispy Cornbread Croutons
This creamy chowder is a twist on traditional corn soup, incorporating succotash and crispy cornbread croutons for added texture. A perfect comfort food for any occasion!
Ingredients:
– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup succotash (fresh or frozen)
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 4 cups cornbread crumbs (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add succotash, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors meld together. Season with salt and pepper to taste.
5. Meanwhile, preheat oven to 350°F (180°C). Toss cornbread crumbs with a pinch of salt. Spread on a baking sheet and toast for 5-7 minutes, or until crispy.
6. Serve chowder hot, topped with crispy cornbread croutons.
Cooking Time: 30-40 minutes
Grilled Succotash Skewers with Shrimp
Elevate your summer grilling game with this innovative recipe that combines succulent shrimp, sweet corn, and tangy bell peppers. Perfect for a quick weeknight dinner or a backyard BBQ.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup succotash (corn, bell peppers, onions, garlic)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp, succotash, and cherry tomatoes onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and succotash is slightly charred.
5. Serve immediately, drizzled with lemon juice.
Cooking Time: 8-10 minutes
Succotash Fritters with Spicy Aioli
Succotash Fritters with Spicy Aioli: A delicious twist on traditional fritters, these bite-sized treats combine the classic summer flavors of succotash with a spicy kick. Perfect for snacking or as an appetizer.
Ingredients:
– 1 cup succotash (fresh corn and lima beans)
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– Spicy Aioli (see below)
Spicy Aioli:
– 1/2 cup mayonnaise
– 1 tablespoon hot sauce (such as Frank’s RedHot)
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, whisk together flour, paprika, salt, and black pepper.
3. Add buttermilk and stir until smooth.
4. Fold in succotash.
5. Drop by spoonfuls into hot oil and fry for 2-3 minutes or until golden brown.
6. Drain on paper towels.
7. Serve with Spicy Aioli for dipping.
Cooking Time: 10-12 minutes
Succotash-Stuffed Portobello Mushrooms
Succotash-Stuffed Portobello Mushrooms: A flavorful vegetarian twist on a classic dish!
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup succotash (corn, beans, and bell peppers)
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the onion and garlic; sauté until softened, about 3-4 minutes.
3. Stuff each mushroom cap with the succotash mixture, followed by a sprinkle of cheddar cheese.
4. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 20-25 minutes
Enjoy your delicious Succotash-Stuffed Portobello Mushrooms!
Succotash and Grits Bowl with Poached Egg
Start your day with a hearty and flavorful breakfast bowl that combines the comfort of creamy grits, the sweetness of succotash, and the richness of a poached egg.
Ingredients:
– 1 cup stone-ground grits
– 2 cups water
– 1 tablespoon butter
– 1 medium yellow corn kernel (fresh or frozen)
– 1 small red bell pepper, diced
– 1 small onion, diced
– Salt and pepper to taste
– 2 eggs
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Cook grits according to package instructions using 2 cups of water and 1 tablespoon of butter.
2. In a separate pan, sauté diced onion and bell pepper until tender. Add corn kernel and cook for an additional minute.
3. Poach eggs by cracking them into simmering water and cooking for 3-4 minutes or until desired doneness.
4. To assemble the bowl, place cooked grits at the bottom, followed by the succotash mixture, and finish with a poached egg on top.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Succotash Pizza with Ricotta and Fresh Herbs
This unique pizza combines the flavors of succotash, a classic American vegetable dish, with creamy ricotta cheese and fresh herbs. The result is a deliciously different and refreshing twist on traditional pizza.
Ingredients:
– 1 lb pizza dough
– 1 cup succotash (fresh corn, green beans, and bell peppers)
– 8 oz ricotta cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh herbs (such as basil, parsley, or cilantro) for garnish
Instructions:
1. Preheat oven to 425°F.
2. Roll out the pizza dough and place on a baking sheet.
3. Spread the succotash evenly over the dough, leaving a small border around the edges.
4. Top with ricotta cheese and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crust is golden brown.
7. Garnish with fresh herbs before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the creamy goodness of succotash! This classic Southern side dish just got a whole lot more exciting with these 18 creative recipes. From classic bacon-infused flavors to spicy twists and vegan alternatives, there’s something for everyone. Try adding smoky andouille sausage or zesty jalapeños to give your succotash some extra oomph. Or, go big with cheesy casseroles and stuffed peppers. Whatever your taste buds desire, these succotash recipes are sure to satisfy!
