Best 3 Colorful Succotash Recipes

**Colorful Succotash: A Vibrant Blend of Fresh Summer Vegetables**

As the summer season reaches its peak, a delightful dish that embodies the essence of the season's bounty is colorful succotash. Originating from Native American cuisine, this vibrant dish has evolved into a versatile side dish or main course, capturing the essence of summer's harvest with its medley of fresh vegetables.

Our collection of succotash recipes offers a delightful array of flavors and textures to tantalize your taste buds. From the classic combination of sweet corn, tender lima beans, and juicy tomatoes to creative variations infused with unique ingredients and bold seasonings, our recipes cater to diverse culinary preferences.

Whether you prefer the traditional Southern-style succotash simmered in savory bacon drippings, or an elevated version featuring grilled corn and charred tomatoes, our recipes provide step-by-step instructions to guide you in creating this delectable dish.

For those seeking a vegan or vegetarian alternative, we offer a flavorful succotash recipe that showcases the natural sweetness of fresh vegetables, enhanced by a medley of aromatic herbs and a touch of spice.

For a taste of the Southwest, our southwestern succotash recipe incorporates roasted red peppers, black beans, and a blend of zesty spices, creating a vibrant and flavorful dish that's perfect for a summer barbecue or potluck.

And for those who love their succotash with a smoky twist, our recipe for smoked succotash infuses the vegetables with a rich, smoky flavor, using a combination of smoked paprika, chipotle peppers, and grilled corn.

With our diverse collection of colorful succotash recipes, you'll discover a delightful array of dishes that celebrate the best of summer's harvest. So gather your fresh vegetables, explore our recipes, and embark on a culinary journey that's both delicious and visually stunning.

Let's cook with our recipes!

CORN SUCCOTASH

Corn Succotash image

Fresh corn succotash with zucchini, red onion, a medley of tomatoes, and corn is a bright, beautiful and bold corn succotash side dish that rivals Cheesecake Factory's version! Fresh, light, and totally delicious. Plus, this dish is easily made in under 20 minutes from prep to plate.

Provided by Trisha Haas - Salty Side Dish

Categories Side Dishes

Time 16m

Number Of Ingredients 12

Ingredients

3 cups corn (canned (drained super well), or corn off the cob that has already been grilled and removed from cob, frozen is fine too)
1 zucchini (- sliced down to bite sized pieces)
1 red bell pepper (- bite sized pieces)
1 yellow bell pepper (- bite sized pieces)
1 pint cherry tomatoes (wild tomatoes for color, - cut in half)
1/2 red onion (medium sized, diced )
1/2 tsp paprika
3 tablespoons of butter
salt
pepper
1 bunch cilantro
1/2 block of crumbled feta cheese (around 3 oz.)

Steps:

Before getting started, prep all vegetables.
Cut cherry tomatoes in half length wise.
Cut red pepper, yellow pepper, and zucchini into small bite sized pieces that cook fast.
Dice red onion into small pieces.
Melt down 2 tablespoons butter into a large skillet on medium-high heat.
Add in cut up bell peppers, red onion, 3 cups of cooked corn, and zucchini.
Season well with salt and pepper (its best to be generous). Give pan a stir.
Take 1 tablespoon of butter, cut into 3 pieces, and place on top of vegetables to melt in pan.
Sauté for approximately 5-6 minutes, letting vegetables sizzle in the butter.
Once warm and crisp tender, turn off heat.
Fold in sliced tomatoes, 1/2 tsp paprika and combine well.
Top with fresh cilantro (chopped) and a squeeze of lime. Stir again.
Sprinkle 3 oz. of Feta Cheese around pan and serve immediately while warm.

Nutrition Facts : ServingSize 1 g, Calories 168 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 192 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g

BEST-EVER SUCCOTASH

Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH

Succotash image

Categories Salad Bean Side Sauté Quick & Easy Bacon Corn Lima Bean Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1/4 lb sliced bacon
1 small onion, chopped
2 garlic cloves, minced
4 ears corn, kernels cut off and cobs discarded
1 large fresh jalapeño chile, seeded and finely chopped
1 (10-oz) package frozen baby lima beans, thawed
1/2 lb okra, cut into 1/3-inch-thick slices
3/4 lb cherry tomatoes (1 pint), halved
2 tablespoons cider vinegar, or to taste
1/4 cup chopped fresh basil

Steps:

Cook bacon in a large skillet over moderate heat until crisp. Drain on paper towels, leaving fat in skillet.
Add onion to skillet and cook over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Stir in corn, jalapeño, lima beans, okra, and tomatoes and cook, stirring, until vegetables are tender, about 7 minutes. Stir in vinegar, basil, and salt and pepper to taste.
Serve succotash with bacon crumbled over.

Tips:

Use fresh vegetables. Fresh vegetables will give your succotash the best flavor and texture.
Choose a variety of vegetables. The more colorful your vegetables, the more appealing your succotash will be. Some good choices include corn, lima beans, black beans, bell peppers, and tomatoes.
Cook the vegetables properly. Some vegetables, such as corn and lima beans, need to be cooked longer than others. Be sure to cook the vegetables until they are tender but still have a slight crunch.
Season the succotash to taste. Add salt, pepper, and other seasonings to taste. You can also add a bit of heat with some cayenne pepper or chili powder.
Serve the succotash immediately. Succotash is best served warm. You can also chill it and serve it cold as a salad.

Conclusion:

Succotash is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up fresh vegetables, and it's also a healthy and affordable meal. So next time you're looking for a new side dish, give succotash a try. You won't be disappointed!