Creamy Southern Succotash with Bacon and Herbs

Why You’ll Love This Recipe

• Classic Southern comfort: smoky bacon, sweet corn, and tender lima beans in a creamy, buttery glaze.
• Balanced and bright: a tiny splash of cider vinegar and fresh herbs keep it lively, not heavy.
• Flexible: fresh or frozen veggies both work beautifully, year-round.
• One-skillet side that pairs with everything from grilled chicken to seared fish.

Grocery List

• Produce: 1 yellow onion, 3 garlic cloves, 4 ears sweet corn (or frozen kernels), 2 cups baby lima beans (fresh or frozen), fresh parsley, fresh chives, fresh thyme (optional)
• Dairy: Unsalted butter, heavy cream
• Pantry: Thick-cut bacon, low-sodium chicken broth (or water), kosher salt, black pepper, red pepper flakes, apple cider vinegar

Full Ingredients

The Succotash

• 6 slices thick-cut bacon (6 oz); reserve 2 tbsp drippings
• 1 tbsp unsalted butter (plus 1 tbsp to finish, below)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 cups baby lima beans (10 oz; fresh or frozen)
• 1/2 cup low-sodium chicken broth or water
• 3 cups sweet corn kernels (from 4 large ears) or frozen kernels, thawed (15 oz)
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp kosher salt (to season during cooking), plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste

Finishing & Garnish

• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp fresh thyme leaves (optional)
• 1 tsp apple cider vinegar (optional but recommended)

Step-by-Step Instructions

Step 1: Prep the produce

Dice the onion and mince the garlic. If using fresh corn, shuck and cut kernels from the cobs to get 3 cups, then scrape the cobs with the back of your knife to release the sweet “milk” and reserve it. If using frozen corn, thaw and pat dry. Chop the parsley and chives; strip thyme leaves if using.

Step 2: Crisp the bacon and reserve the drippings

Place the bacon in a large, cold skillet and set over medium heat. Cook, turning occasionally, until deeply browned and crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Carefully pour off excess fat, leaving 2 tablespoons in the skillet (reserve the rest for another use). If you have less than 2 tablespoons, add 1 tablespoon butter to make up the difference.

Step 3: Sauté the aromatics

Return the skillet to medium heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent with light golden edges, 4–5 minutes. Stir in the garlic and cook just until fragrant, 30 seconds. Do not let the garlic brown.

Step 4: Simmer the lima beans until tender

Add the lima beans, broth (or water), and 1/2 teaspoon kosher salt. Reduce heat to medium-low, cover, and cook until the beans are tender: 8–10 minutes for frozen baby limas or 12–15 minutes for fresh. Stir once or twice; you want a few spoonfuls of liquid left in the pan.

Step 5: Add the corn and sauté

Uncover and increase heat to medium. Let any excess liquid reduce for 1–2 minutes. Add the corn (and the scraped corn “milk,” if you have it) plus red pepper flakes if using. Sauté, stirring occasionally, until the corn turns bright and crisp-tender, 3–4 minutes. Season with black pepper.

Step 6: Finish with cream, butter, and herbs

Stir in the heavy cream and 1 tablespoon butter. Simmer over medium heat until the cream lightly thickens and coats the vegetables, 1–2 minutes. Turn off the heat and fold in the parsley, chives, and thyme. Crumble the bacon and stir most of it into the succotash, reserving a bit for garnish. Add the cider vinegar, then taste and adjust salt and pepper.

Step 7: Serve warm

Transfer to a warm serving bowl and sprinkle with the remaining bacon and a pinch of fresh herbs. Serve at once while glossy and hot. This side is excellent with grilled chicken, pork chops, catfish, or a slice of cornbread.

Pro Tips

• Scrape the cobs after cutting: the corn’s “milk” adds sweetness and natural creaminess without extra dairy.
• Cook the limas covered, then finish uncovered so they become tender without drying out.
• Season in layers: a pinch of salt with onions, another with beans, then final adjustments after adding cream.
• Do not overcook the corn; 3–4 minutes keeps it juicy with a slight pop.
• Use only about 2 tablespoons of bacon drippings in the pan; extra fat can make the dish greasy rather than glossy.

Variations

• Vegetarian and smoky: Skip bacon. Sauté in 2 tbsp olive oil with 1 tsp smoked paprika. Finish with butter or a knob of plant-based butter for gloss.
• Tomato-basil succotash: Stir in 1 cup halved cherry tomatoes during the last 2 minutes and swap chives for 2 tbsp torn basil.
• Cajun style: Replace bacon with 8 oz sliced andouille sausage; season with 1 tsp Cajun seasoning and finish with a squeeze of lemon.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or cream until warmed through, 3–5 minutes. For best texture, avoid freezing once the cream is added. If you plan to freeze, cook the bacon, aromatics, limas, and corn; cool and freeze up to 3 months. Reheat and finish with cream, butter, and herbs just before serving.

Nutrition (per serving)

Approximate values: 290 calories; 17 g fat; 29 g carbohydrates; 11 g protein; 5–6 g fiber; 620 mg sodium (varies by salt and bacon). These numbers are estimates.