Vegetarian Succotash Recipe

Vegetarian Succotash Recipe

How To Make Vegetarian Succotash

The explosion of flavors in this strictly-vegetarian succotash is superb with the sweet flavor of corn, the spicy Jalapeno, and the earthy vegetables.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 2tbspextra-virgin olive oil
  • 4fresh corn ears
  • 1tspfine salt,divided
  • 1small red onion,chopped
  • 1poblano pepper,chopped
  • 1red bell pepper,chopped
  • 1medium jalapeño,optional
  • 2garlic cloves,pressed or minced
  • 2cupslima beans
  • 2tbspbutter,plus more for serving
  • freshly ground black pepper,to taste
  • pinchcayenne,optional
  • ¼cupfresh basil,chopped, divided
  • 2tbspgreen onion,chopped
  • flaky sea salt,for serving


  1. In a large skillet over medium-high heat, warm the olive oil until it starts to shimmer. Add the corn and ½ teaspoon of the salt.

  2. Cook, stirring every minute or so for about 5 to 7 minutes until the corn is turning golden on the edges.

  3. Turn the heat down to medium-low. Add the onion, poblano, bell pepper, jalapeño, and the remaining ½ teaspoon of salt. Stir to combine, scraping up any browned bits on the bottom of the pan.

  4. Cook for for about 5 to 8 minutes, stirring often until the onion is tender and turning translucent.

  5. Add the garlic to the pan, stir to combine, and cook for about 30 seconds until fragrant. Add the lima beans and cook for about 2 minutes until warmed through. Add the butter to the skillet and stir until mostly melted.

  6. Remove the skillet from the heat. Let it cool for a few minutes. Taste, and season with freshly ground black pepper.

  7. Add a tiny pinch of cayenne pepper to have more of a spicy kick. Stir in about half of the basil, reserving the rest for garnish.

  8. Transfer the succotash to a serving plate, if desired. Top with the remaining basil and all of the green onion.

  9. Add a few more pats of butter and sprinkle it lightly with some flaky salt or kosher salt. Serve and enjoy!

Recipe Notes

This dish is best enjoyed within a couple of hours after making, but it will keep well in the refrigerator, covered, for up to 4 days.


  • Calories: 209.13kcal
  • Fat: 9.83g
  • Saturated Fat: 3.40g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 4.61g
  • Polyunsaturated Fat: 1.21g
  • Carbohydrates: 27.19g
  • Fiber: 4.92g
  • Sugar: 6.90g
  • Protein: 6.50g
  • Cholesterol: 10.18mg
  • Sodium: 407.18mg
  • Calcium: 33.52mg
  • Potassium: 537.35mg
  • Iron: 2.35mg
  • Vitamin A: 84.30µg
  • Vitamin C: 64.81mg
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