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Summer Succotash
5 from 3 votes

Summer Succotash

Summer succotash is a classic vegetable side dish filled with bright and flavorful summer produce. Fresh corn, Italian parsley, lima beans, cherry tomatoes, and zucchini are gently cooked then served with brown butter. Succotash can be enjoyed over a white bean puree for dinner served with Grilled Lamb Chops with Chimichurri or Grilled Mediterranean Chicken.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 TO 4 servings
Calories: 328 kcal
Course: Side Dish
Cuisine: American

Ingredients

White Bean Puree:
  • 2 Great Northern white beans 14-ounce cans; plus 2 teaspoons water or olive oil
  • Pinch salt
  • lemon zest from 1/2
Succotash:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 2 zucchini trimmed and sliced
  • 1/2 pint cherry tomato halved
  • salt
  • 2 corn kernels removed, ears
  • 2 green onion trimmed and sliced
  • 3 garlic minced, cloves
  • 2 tablespoons parsley Italian, minced
  • 1 cup lima beans fresh or frozen
  • lemon juice zest reserved for the white bean puree, juice from 1/2 lemon
  • crushed red pepper
  • sesame seeds
Brown butter:
  • 1/4 cup butter unsalted

Instructions

    Cup of Yum
  1. To make the white bean puree: Add the white bean puree ingredients to a blender or food processor and pulse until very smooth. Give it a taste and adjust the salt to your liking.
  2. To make the succotash: In a medium sauté pan, set over medium-high heat, add the oil. When hot (and you want it nearly smoking because we’re going to sear the heck out of the zucchini and tomatoes), add the zucchini and cherry tomatoes. Cook, shaking the pan frequently, until the tomatoes and zucchini are blistered and lightly golden brown, about 2 minutes. Next, turn the heat down to medium, add the corn, green onions, garlic cloves and a few pinches of salt.
  3. Give it a good stir and allow it to cook for about 2 to 3 minutes. Next, add the Italian parsley, lima beans, lemon juice, a pinch of two of crushed red pepper. Cook for an additional 2 to 3 minutes. Give it a taste and add the salt according to taste. Turn down to low while you make the brown butter.
  4. To make the brown butter: In a small saucepan, add the butter. Heat over medium flame until the butter melts and the water begins to cook out, bubbling. Cook the butter until lightly golden brown and then turn off the heat (it’ll get a bit more color while you’re assembling).
  5. To assemble: If you like, you can warm the white bean puree in the microwave. I ate it room temp with the warm veggies. Add a few tablespoons of white bean puree to each plate. Top with a few spoonfuls of the succotash. Sprinkle with the sesame seeds and then lastly, drizzle the white bean puree with a teaspoon or two of brown butter.

Notes

  • Swap out the lima beans for butter beans, wax beans, navy beans, chickpeas or edamame.
  • Try adding in more vegetables and herbs. Fresh basil, oregano, chopped red or yellow peppers and okra.
  • Serve it with meat! If you don’t want to serve your succotash meat-less try cooking it with bacon or shrimp or serving it with grilled chicken, beef, baked fish or seared scallops.

Nutrition Information

Serving 3g Calories 328kcal (16%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 20g (31%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 41mg (14%) Sodium 35mg (1%) Potassium 1049mg (22%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 1537IU (31%) Vitamin C 51mg (57%) Calcium 61mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 3 TO 4 servings

Amount Per Serving

Calories 328

% Daily Value*

Serving 3g
Calories 328kcal 16%
Carbohydrates 33g 11%
Protein 10g 20%
Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 35mg 1%
Potassium 1049mg 22%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 1537IU 31%
Vitamin C 51mg 57%
Calcium 61mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.