Sides
Summer Succotash with Butter Beans and Sweet Corn
Sweet corn, tender butter beans, and diced peppers simmer together in a light butter sauce for a colorful summer garden side dish.
Succotash is the dish that proves simple summer vegetables need very little help to shine. This version keeps the corn's sweetness front and center while the butter beans add a creamy, satisfying bite.
Ingredients
- 3 cups fresh corn kernels, cut from about 5 ears
- 2 cups cooked butter beans, drained
- 3 tablespoons unsalted butter
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 small onion, diced
- 2 cups grape tomatoes, halved
- 1/4 cup chicken broth or water
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons chopped fresh basil
Instructions
-
1
Sauté the peppersMelt the butter in a large skillet over medium heat and sauté the onion and both bell peppers until softened, about 5 minutes.
-
2
Add the cornStir in the corn kernels and cook for 4 to 5 minutes, letting some kernels turn lightly golden.
-
3
Fold in butter beansAdd the butter beans, chicken broth, and smoked paprika, and stir to combine.
-
4
Simmer brieflyReduce heat and simmer for 6 to 8 minutes, stirring occasionally, until the vegetables are tender and the liquid has mostly cooked down.
-
5
Add the tomatoesStir in the halved grape tomatoes and cook for another 2 minutes, just until they begin to soften and release their juices.
-
6
Finish and serveSeason with salt and pepper, stir in the fresh basil, and serve warm.
Okra & Oak Tip
Cut the corn directly over a bowl to catch the sweet milky liquid from the cob and stir it into the skillet for extra flavor.
Storage
Refrigerate in an airtight container for up to 3 days; reheat gently in a skillet to keep the vegetables from turning mushy.
Frequently Asked Questions
Yes, frozen versions of both work well; just thaw them first and reduce the cooking time slightly since they're already tender.
Butter beans are simply mature, larger lima beans with a creamier texture, so either can be used interchangeably in this recipe.
Nutrition
Per serving. Values are estimates.
190
Calories
7g
Protein
28g
Carbs
7g
Fat
