This End of Summer Succotash is a classic Southern side dish, reimagined for the modern kitchen. Loaded with the vibrant flavors of fresh corn, tender lima beans, sweet Vidalia onion, and savory bacon, it’s a satisfying and hearty dish that consistently earns rave reviews. Perfect for those lingering warm evenings, it truly celebrates the bounty of late summer produce.
Hello, culinary enthusiasts and fellow food lovers!
Today, I’m peeling back the curtain on a little secret I’ve held onto for far too long. As a food blogger, there’s an unspoken expectation that every dish gracing my table is a testament to scratch-made perfection. While I strive for that most of the time, I must confess a culinary shortcut I relied on for over two decades. For more than twenty years, I served my dear husband, Tom, succotash straight from a can. Yes, you read that correctly – canned succotash! It sounds almost sacrilegious for someone who passionately shares homemade recipes, doesn’t it?
Before you judge too harshly, let me explain. My journey with succotash began not in a garden, but in the grocery aisle. When Tom and I first married, his wonderful mother shared a comprehensive list of his favorite meals. The pattern quickly became apparent: meatloaf, mashed potatoes, and *canned corn*. Beef stew, bread and butter, and *canned peas*. Steak, baked potato, and *canned green beans*. Tom, it turned out, was a steadfast devotee of canned vegetables, a preference born from his childhood.
It took many years, countless conversations, and a gradual introduction to garden-fresh produce, but I’m proud to say that Tom now overwhelmingly prefers fresh vegetables. Of course, there are still those rare “pinch” moments when a small can of veggies might appear on the table, but those instances are few and far between. The one persistent exception, however, remained succotash. I never grew up eating it; it simply wasn’t a dish in my family’s repertoire. So, when Tom would occasionally request it over the years, my immediate solution was always to reach for a can from my pantry “succotash arsenal.” He was happy, and I was happy that he was happy, and that, I thought, was the end of our succotash story.
Then came my adventure into food blogging. Suddenly, serving a dish from a can felt incredibly out of place, almost hypocritical. It was time for a change, a fresh start for succotash in our home. And what a revelation it has been! My homemade succotash, bursting with the natural sweetness of fresh corn kernels right off the cob, the creamy texture of tender lima beans, the delicate crunch of sautéed Vidalia onion, aromatic fresh thyme, savory garlic, crispy bacon, and a hint of sweetness from butter and honey, is an entirely different experience. It’s truly a hearty and satisfying side dish that has completely transformed our perception of this classic. Tom, bless his heart, will never go back to the canned version, and honestly, neither will I!
This “End of Summer Succotash” isn’t just a recipe; it’s a testament to how simple, fresh ingredients can elevate a familiar dish into something extraordinary. It’s a perfect bridge between summer’s abundance and the anticipation of autumn, utilizing those last sweet ears of corn and vibrant lima beans. The combination of textures and flavors makes it an ideal accompaniment to grilled chicken, roasted pork, or even a simple pan-seared fish. It’s hearty enough to feel substantial but light enough to complement any meal without overwhelming it.
For those new to succotash, it’s a dish with deep roots in Native American and Southern cuisine. Traditionally, it features corn and lima beans as its stars, often enhanced with other seasonal vegetables. Our version respects this heritage while adding a few modern touches to maximize flavor and appeal. The key is using the freshest ingredients you can find. When corn is in season, its sweetness is unparalleled, and fresh lima beans offer a creamy, earthy counterpoint that canned versions simply cannot replicate.
Let’s talk about the ingredients that make this fresh succotash truly shine. Starting with **fresh lima beans**, they provide a tender, buttery texture that is crucial. If fresh are hard to come by, high-quality frozen lima beans are an excellent alternative; just make sure to thaw them properly. Next, **bacon** isn’t just for breakfast! Diced and rendered until crisp, it provides a smoky, salty foundation that infuses the entire dish with incredible flavor. Don’t discard that precious bacon fat; it’s what we’ll use to sauté our aromatics. Speaking of which, a **Vidalia onion**, known for its mild sweetness, softens beautifully and adds a subtle depth without overpowering the other delicate flavors. Minced **garlic cloves** follow, contributing their pungent warmth, a classic flavor enhancer in countless dishes.
The star of any succotash is, of course, **fresh corn kernels**. During late summer, corn is at its peak, bursting with natural sugars and a delightful crunch. Cutting the kernels directly from the cob ensures that vibrant, sweet burst of flavor that canned corn simply can’t deliver. **Fresh thyme leaves** add an aromatic, earthy note that complements the sweetness of the corn and onion perfectly. A touch of **honey** further enhances the natural sweetness of the vegetables, balancing the savory bacon and herbs. Finally, a generous knob of **butter**, along with **kosher salt** and **freshly ground black pepper**, finishes the dish, bringing all the flavors together into a harmonious symphony.
Preparing this succotash is straightforward, making it an ideal choice for a weeknight meal or a special weekend gathering. The process begins with cooking the lima beans until tender, either fresh from scratch or by simply thawing frozen ones. While the beans are busy, you’ll render the bacon to crispy perfection, setting aside the golden pieces for garnish later. The leftover bacon fat then becomes the flavorful medium for sautéing the onion and garlic until translucent and fragrant. Adding the fresh corn to this aromatic base allows it to cook just until tender-crisp, preserving its sweet integrity. Finally, the cooked lima beans, along with the reserved liquid, fresh thyme, and honey, are folded in, simmering briefly to allow the flavors to meld beautifully. A final swirl of butter, salt, and pepper completes this masterpiece. The result is a vibrant, flavorful dish that is as beautiful to look at as it is delicious to eat.
This End of Summer Succotash is more than just a recipe; it’s an invitation to savor the last moments of summer, to embrace fresh, wholesome ingredients, and perhaps, to redefine a classic dish in your own kitchen. I truly hope you enjoy making and sharing it as much as I do. Have an absolutely awesome week filled with delicious meals!
Ingredients
- 2 cups fresh lima beans
- 4 slices bacon diced
- 1/2 cup Vidalia onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh corn kernels
- 2 tsp. fresh thyme leaves
- 2 tsp. honey
- 2 Tbsp. butter
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground pepper
Instructions
- Add lima beans to a medium saucepan. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes until beans are tender. Drain all but a 1/4 cup of the liquid and set aside.If using frozen lima beans, just thaw in a colander.
- In a large skillet, cook bacon over medium heat until crisp. Remove from skillet with slotted spoon to paper towel lined plate.
- Add onion to skillet and cook until softened and translucent, about five minutes. Add garlic and continue to cook for one minute.
- Stir in corn and cook for 5-6 minutes, stirring often, until corn is tender.
- Stir in lima beans with reserved liquid, thyme and honey and continue to cook for 5 minutes.
- Add butter, salt and pepper. Serve immediately.