Quick Succotash Recipe without Tomatoes - These Old Cookbooks (2024)

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This quick succotash is a delicious thick corn dish that is often made with lima beans. This version of corn and lima bean succotash is made with no tomatoes.

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Corn Succotash

Quick Succotash is a succotash recipe with frozen corn and lima beans (no tomatoes). I love to make this as a simple side dish to serve with steak, ham, or pork roast.

If you’ve never had succotash before, it’s a quick blend of vegetables usually corn and lima beans cooked on the stove with a quick cream sauce. Sometimes it includes tomatoes, onions, bacon or other ingredients. Imagine it as a light and fresh vegetable stew.

Succotash isn’t an overly common side dish in Indiana where I was born and raised, but this is a Minnesota Succotash. Its history is rooted from the Native Americans which had a strong presence up in that area.

Succotash Recipe without Tomatoes

I found this Quick Succotash recipe in my Recipes from an American Farm Cook Book. I love this book. It speaks to me on so many levels, and all the recipes have been great, this recipe included.

From start to finish, you can have this succotash with cream on the table in about 15 minutes.

Plus, it’s easy. Grab some frozen corn and frozen lima beans from the grocery store so that you are ready to go whenever you need a fast and easy side dish.

The taste of corn succotash is amazing, especially if it’s summer and you choose to use fresh vegetables instead of frozen.

Quick Succotash Ingredient List

  • Butter
  • Diced Onions (optional)
  • Frozen Corn Kernels, thawed and drained
  • Frozen Lima Beans, thawed and drained
  • Heavy Cream
  • Salt
  • Black Pepper

How to Make Succotash with Frozen Corn and Lima Beans

Step By Step Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Stir diced onions (if using), and sauté for several minutes until softened but not browned.
  3. To the onions, add thawed and drained corn and lima beans. Sauté for 3 to 4 minutes.
  4. Add heavy whipping cream, bring to a boil and then reduce to a simmer for 6 to 8 minutes or until cream is thick and reduced.
  5. Season generously with salt and black pepper.

Storage Instructions

Let leftovers cool. Transfer to an airtight container, and store in the refrigerator for up to a week.

For the full recipe steps and ingredient amounts, scroll to the recipe card at the bottom of this post.

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (4)

Recipe FAQs

  • There are many different variations of succotash recipes. This quick succotash recipe is without tomatoes and without bacon.
  • Use frozen corn and frozen lima beans for this succotash recipe. Be sure to thaw first and drain well.
  • Onions are optional. If you leave them out, heat butter in large skillet and go right to the step of sautéing corn and lima beans.
  • If you want to add tomatoes, and 1/2 cup chopped, peeled and seeded tomatoes to the corn and lima beans. Also add a pinch of sugar to the recipe to cut the acid of the tomatoes.
  • It seems like a lot of black pepper, but this simple succotash recipe needs it.
  • Check out our Amazon Store for our favorite pantry essentials and kitchen items.

Recipe Variations

  • Add diced red bell peppers (orange or yellow work too).
  • Minced garlic will add more flavor.
  • Use fresh corn from the cob. Cut it right off with a sharp knife.
  • If the farmers market has a plethora of yellow squash or zucchini, add it to the the sautéed vegetables.
  • Add fresh cherry tomatoes.
  • Ground cumin or paprika adds a nice smoky flavor, if desired.
  • Stir in crispy, cooked bacon, or add as a garnish on top.
  • Right before serving, garnish with fresh cilantro, parsley or fresh basil.

What goes with succotash for dinner?

Wondering what to serve with this quick succotash? Succotash is the perfect side dish for almost any entrée. Pork chops, salmon cakes, grilled steak, sloppy joes, you name it, succotash is the perfect accompaniment. Here are 10 easy recipes that go great served with succotash:

  1. Brown Sugar Mustard Glazed Ham Steak
  2. Sour Cream Pork Chops
  3. Crock Pot Cubed Steak Mashed Potatoes
  4. Baked Pork Steak Dinner
  5. 3 Ingredient Steak Marinade
  6. Egg in a Basket
  7. Old Fashioned Salmon Patties
  8. Pan Seared Chicken Recipe
  9. Easy Sloppy Joe Recipe
  10. Amish Chipped Beef Gravy Recipe

Simple Vegetable Side Dish Recipes

Perfect Microwave Asparagus

Easy Roasted Cauliflower

Lemon Carrots

Soy Cucumber Salad

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (12)

Print Recipe

Quick Succotash – A Succotash Recipe without Tomatoes

Quick Succotash is a succotash recipe with frozen corn and lima beans (no tomatoes). I love to make this as a simple side dish to serve with steak, ham, or pork roast.

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

Course: Side Dish

Cuisine: American

Keyword: quick succotash, succotash recipe without tomatoes, succotash with cream, succotash with frozen corn and lima beans

Servings: 12 servings

Calories: 138kcal

Author: Barbara

Ingredients

  • 4 Tablespoons butter
  • 1 cup onion, chopped (optional)
  • 12 ounces frozen lima beans, thawed and drained
  • 12 ounces frozen corn, thawed and drained
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Heat butter in large skillet or saucepan. Sauté onions until soft but not browned.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (13)

  • Add thawed and drained lima beans and corn to onions; sauté for 3 – 4 minutes.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (14)

  • Add heavy cream; bring to a boil and then simmer for 6 – 8 minutes or until cream is thickened and reduced.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (15)

  • Season with salt and black pepper.

    Quick Succotash Recipe without Tomatoes - These Old Cookbooks (16)

Notes

  • There are many different variations of succotash recipes. This succotash recipe is without tomatoes and without bacon.
  • Use frozen corn and frozen lima beans for this succotash recipe. Be sure to thaw first and drain well.
  • Onions are optional. If you leave them out, heat butter in large skillet and go right to the step of sautéing corn and lima beans.
  • If you want to add tomatoes, and 1/2 cup chopped, peeled and seeded tomatoes to the corn and lima beans. Also add a pinch of sugar to the recipe to cut the acid of the tomatoes.
  • It seems like a lot of black pepper, but this simple succotash recipe needs it.
  • Love lima beans? Try this Old Fashioned Lime Bean Casserole.
  • The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Quick Succotash Recipe without Tomatoes - These Old Cookbooks (17)
Quick Succotash Recipe without Tomatoes - These Old Cookbooks (2024)

FAQs

Why do they call it succotash? ›

Succotash is a corn and lima bean dish that often includes tomatoes, peppers, and okra. Its name comes from the Narragansett (a Native American language that was once spoken in the area that is now Rhode Island) word “sohquttahhash,” which roughly translates to "broken corn kernels."

Who eats succotash? ›

Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states.

How to can succotash? ›

directions
  1. Boil corn on the cob 5 minutes. Cut corn from cob. Boil green beans or lima beans 3 minutes. ...
  2. Pack hot vegetables into hot jars, leaving 1" headspace. Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired. Ladle boiling water over vegetables, leaving 1" headspace.

Which grain is used in succotash casseroles soups stews and side dishes? ›

Succotash is a traditional Native American dish consisting primarily of corn and lima beans.

Why is it called suffering succotash? ›

To yell “Suffering Succotash!” is no different then when folks yell “Cheese and Bread!” instead of “Jesus Christ!” At first glance, it would seem that succotash is being cast as interchangeable with Our Lord and Savior, but perhaps it means that eating succotash is interchangeable with the suffering of Jesus.

What is a combination of beans and corn called? ›

Beans and corn pottage also known as adalu is a popular Nigerian dish. It's a delicious fusion of stewed beans and corn. It's nutritious especially when you don't add too much palm oil. The secret is to buy fresh and soft corn for it to be as soft as the beans when eating it. So, let's cook adalu!

What all do you put in succotash? ›

Ingredients
  1. 1 package (10 ounces) frozen lima beans.
  2. 2 tablespoons butter.
  3. 1/2 cup chopped onion.
  4. 1/2 cup diced red bell pepper.
  5. 1 package (10 ounces) frozen corn, thawed.
  6. 1 teaspoon McCormick® Paprika.
  7. 1/2 teaspoon McCormick® Garlic Salt.
  8. 1/2 teaspoon McCormick® Whole Thyme Leaves.

What is the difference between succotash and ratatouille? ›

When corn and fresh shell beans are in the bag, it's succotash. And when eggplant, zucchini and bell peppers converge, ratatouille is on the menu.

Can you eat corn from the can raw? ›

Did you know? Canned corn is fully cooked, so it is safe to eat without further cooking. Canned vegetables are great to keep on hand. Look for “low sodium” or “no salt added” on the label, or rinse canned vegetables to reduce their sodium (salt) content.

Can you canned corn? ›

Corn must be processed in a pressure canner. Wash jars. Prepare lids according to manufacturer's instructions. Whole-kernel corn may be canned in pints or quarts.

Why is succotash a national dish? ›

When slavery ended in the US, some former slaves returned to Africa and apparently brought the recipe for succotash with them. So now, succotash is considered the National dish of Equatorial Guinea. *Naptime Tip: This version of succotash uses olive oil and fresh basil for a light, summery side.

What was the original succotash? ›

The word showed up in 1751 from the Narragansett Indian term “misckquatash” which meant “boiled whole kernels of corn” and referred to a simmering pot of corn to which other ingredients were added. Pots of early succotash could contain pieces of meat or fish.

What is Margaux succotash? ›

Margaux's Succotash, on the other hand, boasts smoky flavors. Limas, tomatoes, corn and green beans marry in a smoky tomato broth and make me glad it's summer, so I can enjoy more dishes like this.

Is succotash Native American? ›

Originally a nutritional powerhouse of Indigenous North America, succotash was a brothy, long-simmered dish, defined by two critical ingredients: dry corn, hulled by steeping in wood-ash lye (known as whole hominy or pozole today), and dry beans.

Why does Daffy Duck say succotash? ›

Catchphrase of Looney Tunes characters Sylvester and Daffy Duck. Euphemistic for "suffering savior".

What is suffer and succotash? ›

"Suffering succotash" is a humorous exclamation or minced oath used to express surprise, frustration, or annoyance. It is often used in place of stronger language or as a way to avoid using profanity. The phrase itself does not have a direct or specific meaning, but it is used for humorous effect.

Who first made succotash? ›

Historic sources and oral tradition indicate that Wampanoag cooks, and later the English cooks who learned from them, made many types of succotash depending on the season, the harvest, and the hunt, as well as on the cultural origin of the cook.

References

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