Succotash is a classic Southern dish that brings together fresh vegetables for a colorful and hearty side.
Charring the corn and peppers adds a smoky depth that complements the sweetness of the lima beans and heat from jalapeño.
This recipe is quick, uses fresh ingredients, and pairs well with grilled meats or vegetarian mains.
Why You’ll Love This Recipe
- Charring the corn and jalapeños enhances their sweetness and adds subtle smokiness.
- Using fresh lima beans and colorful bell peppers creates a vibrant and balanced mix of textures and flavors.
- Sautéing the ingredients together helps all the flavors to meld while keeping the vegetables slightly crisp.
Charred Corn and Jalapeño Succotash
A warm Southern-style succotash featuring charred corn, jalapeño, lima beans, and colorful bell peppers, perfect as a flavorful side dish.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 ears fresh corn, husked (about 3 cups kernels)
- 1 jalapeño pepper, seeded and finely chopped
- 1 cup fresh or frozen lima beans (thawed if frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Char the corn and peppers Heat a grill pan or cast-iron skillet over medium-high heat. Add the corn ears and cook, turning occasionally, until kernels are lightly charred in spots, about 8 minutes. Remove corn and let cool slightly. Then cut the kernels off the cobs and set aside.
Add diced red and yellow bell peppers to the same pan and cook until slightly charred, about 4 minutes. Remove and set aside. - Cook the succotash vegetables In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Add the chopped jalapeño, smoked paprika, and lima beans; cook, stirring occasionally, for 5 minutes until lima beans are tender and warmed through. - Combine all ingredients Add the charred corn kernels and peppers to the skillet with the other vegetables. Stir to combine and cook for another 2 minutes.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in fresh lime juice and chopped cilantro before serving.
Helpful Tips
- For milder heat, remove seeds and membranes from the jalapeño before chopping.
- Use frozen lima beans if fresh are not available; thaw before cooking.
- Make sure to char corn and peppers well for the best smoky flavor.
- This side dish pairs beautifully with grilled chicken, pork, or blackened fish.
Storage and Make-Ahead
Store leftover succotash in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until steaming hot, maintaining an internal temperature of 165°F (74°C) for food safety.
Do not freeze to preserve texture and flavor.
Frequently Asked Questions
Can I make this succotash vegan?
Yes! This recipe is naturally vegan as it contains no animal products.
What if I don’t have a grill pan to char the corn?
You can char the corn and peppers under the broiler in your oven, turning frequently until charred on all sides.
Can I use canned lima beans?
It’s best to use fresh or frozen lima beans for texture and flavor, but canned can be used if drained and rinsed well.
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