Sweet Corn Succotash: The Summer Side Dish You Crave (But Won’t Sweat Over)

Our easy sweet corn succotash is gently cooked, keeping it light, fresh, and perfect for hot days. This southern classic gets a refresh with herbaceous basil and salty pecorino. Serve this easy recipe today!

Image of a Sweet Corn Succotash Recipe being cooked in a stainless steel pan
When you have the freshest ingredients for this sweet corn succotash, you won't want to cook it too much, to maintain the bright freshness of the season.Credit: Laura Klein

This easy sweet corn succotash will make you forget how much you don’t want to be cooking over a hot stove. It’s light, flavorful, and so worth it! 

You’ll notice that I don’t cook this corn and lima bean succotash long, nor do I add the garlic to the pan before the other ingredients because I don’t want to overcook it and have it go bitter. I want the soft, aromatic flavor of garlic to penetrate the dish, but not be sharp.

I like to use fava beans before they go out of season in late spring or early summer. But you can also use lima beans, or organic edamame for this dish. 

To bulk it up as a main dish, I’ll even add arugula or another seasonal green when I want to eat this on its own. Look for organic corn (and edamame if using) at your local grocer or farmers market if avoiding GMOs is important to you.

Here’s What to Serve With This Sweet Corn Succotash

If you are in need of some more summer recipes, try this whole grilled chicken recipe with a smokey chipotle rub or our watermelon feta salad with arugula and mint. Since watermelon is one of the most hydrating foods, we say enjoy it as much as possible in the hot months.

Cool off with this super easy watermelon sorbet, then have some fun adulting with vodka-infused watermelon. Finally, you’ll want to try these incredible chocolate-dipped watermelon pops (yes, really, and you’re welcome)!

Image: Made In's saucier on a white background---perfect for our best succotash recipe via Organic Authority
Made In 3 quart saucier is designed for a lifetime of use.Credit: Made In

Tools of the trade: We use, and recommend, the beautiful three quart saucier from Made In for this sweet corn succotash. Built to last hardly begins to describe it. With 5-ply construction, this piece is both durable and well-designed (this brand is heavily featured in our chef-tested reviews of nontoxic cookware and chemical-free bakeware).

You’ll notice how evenly it cooks, and we love the rounded sides because they help prevent food from sticking (you’ll find yourself using this saucepan for everything from these ragouts to risotto).

How to Make This Updated Recipe for Succotash With Corn

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  1. In a medium saucier of boiling water, cook beans until just bright green and tender (this usually happens when they start to float), 2-4 minutes. Drain immediately and plunge into an ice water bath to stop cooking.
  2. Heat olive oil and butter over medium heat in a large sauté pan.
  3. Meanwhile, remove corn from the cob by using a large knife and cutting down the cob until corn kernels are removed. Using your fingers, gently break up any large bunches of kernels.
  4. When the pan is heated through, add the garlic, corn, cherry tomatoes and lima beans and sauté 2-3 minutes and salt and pepper to taste. Add chopped basil and sauté another 30 seconds to a minute. Toss with pecorino cheese, taste and adjust seasonings if necessary. Serve immediately.

Laura is a trained chef with roots in the organic food movement and brings intelligence, intoxicating energy and girl-next-door... More about Laura Klein, Chef & Wellness Expert