Simple Summer Succotash Recipe: A Burst of Freshness on Your Plate

Welcome to my West Virginia Kitchen!  As I am writing this summer is upon us, and I am fully embracing the vibrant flavors of summer with this Simple Summer Succotash Recipe. 

Perfect for a quick side dish or a light main course, this classic Southern dish combines fresh corn, lima beans, bacon, and other vegetables with a touch of butter and herbs.  It's a delightful way to enjoy the season's bounty.  Whether you're hosting a barbeque or just looking for a healthy, colorful addition to your meal, this succotash will be a hit. I can't wait to share it with you so...

Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:

• Fresh and Seasonal Ingredients:  My succotash recipe features the freshest of summer vegetables, including sweet corn, lima beans, and juicy tomatoes.  It's a celebration of the season's bounty in every bite.  
• Quick and Easy:  Ready in just 30 minutes, this recipe is perfect for those busy summer days when you want something delicious without spending hours in the kitchen. 
• Nutritious and Healthy:  Packed with vitamins, minerals, and fiber, this succotash is as nutritious as it is tasty.  It's a great way to enjoy a healthful meal that doesn't compromise on flavor.  
• Perfect for Any Occasion:  Whether you're serving it as a side dish at a barbeque or as a main course for a light dinner, this succotash is sure to impress your family and friends.  

INGREDIENTS:

For this Simple Summer Succotash Recipe you will need to gather a few simple ingredients:

• 2 cups of Frozen Lima Beans (fresh or frozen)
• 3 cups of Corn (fresh or frozen)
• 1 cup Cherry Tomatoes, halved
• 1 Red Bell Pepper, diced
• 1 Red Onion, Diced
• 1 Tbsp of Garlic, minced
• 4 Slices of Bacon, cooked and chopped
• 1 tsp Dill (fresh or dried)
• 2 Tbsp White Wine Vinegar
• Salt and Pepper, to taste
• Fresh Chopped Parsley (for garnish)

INSTRUCTIONS:

1. Prepare the Bacon:  Place the bacon into a deep, COLD, skillet.  Turn the heat to medium-high.  Cook the bacon until crispy, and the fat has been rendered.  Remove the bacon to a paper towel lined plate and set to the side.
2. Prepare the Vegetables:  If using fresh lima beans, boil them in salted water for about 10 minutes or until tender.  Drain and set aside.  If using fresh corn, you will need to cut the corn kernels from the cob.  Halve the cherry tomatoes, and dice the red bell peppers.  You will also dice the onion and mince the garlic.  
3. Sauté the Vegetables:  In the same large, deep skillet you cooked the bacon in, add the red onion and garlic.  Sauté for about 2 minutes until fragrant.  Add the bell pepper and cook for another 3-4 minutes until it begins to soften.  Add the dill to the skillet and stir making sure all the vegetables are coated. 
4. Combine and Cook:  Add the corn kernels and lima beans to the skillet.  Add the vinegar to the skillet as well.  Cook for about 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.  Stir in the cherry tomatoes and cook for additional 2-3 minutes, until they just begin to soften.  
5. Season and Serve:  Season the succotash with salt and pepper to taste.  Add a pat of butter to the skillet and stir until the butter is melted.  Remove from heat and stir in the fresh parsley.  Serve warm or at room temperature, garnished with bacon and additional herbs if desired.  

STEP-BY-STEP PHOTOGRAPHS:

TIPS AND TRICKS:

• Fresh is Best:  Whenever Possible, use fresh vegetables for the best flavor and texture.  
• Make Ahead:  This dish can be made ahead of time and stored in the refrigerator for up to 3 days.  Simply reheat before serving.  
• Add Protein:  For a healthier meal, add cooked chicken, or shrimp to the succotash.  
• Spice it Up:  Add a pinch of red pepper flakes or a dice jalapeño for a bit of heat.  

FAQs:

Can I use canned vegetables?  

While fresh or frozen vegetables are recommended for the best flavor, you can use canned corn and lima beans in a pinch.  Be sure to drain and rinse them well.  

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat in a skillet or microwave before serving.  

Can I freeze succotash?

Yes, succotash can be frozen.  Allow it to cool completely, then transfer to a freezer-safe container.  Freeze for up to 3 months.  Thaw in refrigerator before reheating.  

This Simple Summer Succotash Recipe is a delightful way to enjoy the season's freshest vegetables. It's versatility, ease of preparation, and health benefits makes it a must-try dish for your summer menu.  

And as always...

Happy Eatin' Y'all
~The Kitchen Wife~