📝 About This Recipe
A vibrant celebration of the American harvest, this succotash honors the indigenous roots of the dish with a luxurious, modern twist perfect for the Thanksgiving table. Sweet summer corn and creamy lima beans are sautéed with smoky bacon and aromatics, then finished with a nutty brown butter and fresh herbs. It is a colorful, textured side dish that balances earthy, smoky, and sweet flavors in every spoonful.
🥗 Ingredients
The Base
- 4 slices Thick-cut Smoked Bacon (diced into 1/2-inch pieces)
- 3 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 medium Red Onion (finely diced)
- 1 large Red Bell Pepper (diced into 1/4-inch pieces)
- 3 cloves Garlic (minced)
The Vegetables
- 3 cups Sweet Corn Kernels (freshly cut from the cob or high-quality frozen)
- 2 cups Baby Lima Beans (shelled fresh or frozen and thawed)
- 1 cup Cherry Tomatoes (halved)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
The Finishing Touches
- 1/4 cup Heavy Cream (optional, for a silkier texture)
- 2 tablespoons Fresh Chives (finely chopped)
- 2 tablespoons Flat-leaf Parsley (chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large cast-iron skillet or heavy-bottomed pan over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat has rendered and the bacon is golden and crispy (about 6-8 minutes).
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2
Use a slotted spoon to remove the crispy bacon bits and drain them on a paper towel-lined plate, leaving the rendered fat in the skillet.
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3
Add 2 tablespoons of butter to the bacon fat. Once it foams, add the diced red onion and bell pepper. Sauté for 4-5 minutes until the onion is translucent and the pepper has softened slightly.
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4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Increase the heat to medium-high and add the corn kernels. Spread them out in an even layer and let them sit undisturbed for 2-3 minutes to develop a slight golden char.
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6
Add the lima beans to the skillet. Stir to combine with the corn and aromatics. If using fresh lima beans, add 2 tablespoons of water, cover, and steam for 3-4 minutes until tender.
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7
Fold in the halved cherry tomatoes and the remaining tablespoon of butter. Stir gently so the tomatoes soften but don't completely break down.
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8
Reduce heat to low. If using, pour in the heavy cream. Stir constantly for 2 minutes as the cream reduces and glazes the vegetables, creating a silky coating.
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9
Season with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as needed.
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10
Stir in the lemon juice to brighten the flavors and cut through the richness of the bacon and butter.
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11
Add the crispy bacon bits back into the pan, along with the fresh chives and parsley. Toss once more to distribute.
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12
Transfer to a warm serving bowl and serve immediately while the colors are bright and the steam is rising.
💡 Chef's Tips
For the best flavor, use fresh corn cut straight from the cob; use the back of your knife to scrape the 'milk' from the cob into the pan for extra sweetness. If you can't find lima beans, frozen edamame makes an excellent, buttery substitute that keeps a beautiful green color. Don't skip the lemon juice at the end; the acidity is crucial for balancing the heavy fats of the bacon and butter. To make this vegetarian, omit the bacon, use smoked paprika for that smoky note, and start with 3 tablespoons of olive oil. Avoid overcooking the vegetables; you want the corn to pop and the lima beans to be creamy, not mushy.
🍽️ Serving Suggestions
Serve alongside a herb-roasted turkey or honey-glazed ham for a classic holiday spread. Pairs beautifully with a crisp, buttery Chardonnay or a dry sparkling cider. Leftovers are fantastic topped with a poached egg for a festive day-after-Thanksgiving breakfast. Serve as a vibrant bed for pan-seared scallops or roasted salmon if using as a main course accompaniment.