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All of your favorite vegetables are included!

Succotash is a bright medley of fresh summer vegetables like corn, lima beans, bell pepper, and cherry tomatoes—all of your garden-variety favorites! One bite of this delicious summer recipe and you'll understand its appeal. It makes an excellent vegetable side dish for anything grilled this summer (chicken, fish... you name it). And like so many great summer dinner ideas, succotash won't heat up your kitchen with a long cook time. This recipe is done in under 30 minutes!

Although more common in the South these days, succotash was first introduced to American colonists by Native American tribes in the New England area. Similar to those early recipes, this one includes a mixture of fresh corn, lima beans, bell peppers, and tomatoes.

Can you use frozen corn and lima beans for succotash?

Frozen lima beans are perfectly fine for succotash, and frozen corn will do in a pinch. But for the best succotash, take the extra time to use fresh corn and cut the kernels from the cob yourself. Fresh corn is much sweeter than frozen corn and has a superior crunch that makes it perfect for this fresh, summery side dish.

What do you serve with succotash?

Succotash is a wonderfully versatile side dish that goes equally well with grilled or fried chicken, blackened fish fillets, grilled pork chops, or ribs. And because it's a great combination of fresh, crunchy vegetables and starchy lima beans, there's no need for a second side dish—succotash is bright, tasty, and filling all on its own.

fresh or frozen shelled lima beans

kosher salt, plus more to taste 

fresh thyme leaves, plus more for garnish

fresh or frozen corn kernels (from 4 ears)

To give this dish a little kick, stir in a pinch of cayenne pepper with the butter and green onion just before serving.