Summer Succotash Recipe for a Fresh Side Dish

The Story Behind the Succotash

My grandma taught me to make succotash. She grew up on a farm. Her family made this dish in the summer.

They used whatever was ripe in the garden. It was a way to use up all the good vegetables. I still laugh at how she’d say, Waste not, want not.

Why We Start with Bacon

Let’s talk about that bacon. Crisping it first is our secret. It gives the whole dish a happy, smoky flavor.

We cook our onions and peppers in the drippings. Doesn’t that smell amazing? This matters because it builds flavor from the very start. Every step adds a little love.

The Heart of the Dish

Now we add the lima beans and okra. The broth bubbles and makes them tender. This is the cozy part of the recipe.

I love how the okra makes the liquid a bit thick. It holds everything together. Fun fact: The name succotash comes from a Native American word. It means broken corn kernels.

A Little Pop of Brightness

The very last step is my favorite. We stir in the fresh tomatoes and a splash of vinegar. The vinegar is a tiny magic trick.

It makes all the flavors wake up and sing. This matters because a little acid makes food taste brighter. Do you have a favorite ingredient that makes your food pop?

Bringing Everyone to the Table

I always make a big skillet of this for family picnics. One time, my grandson ate three helpings. He didn’t even notice the okra!

That’s the real magic of a dish like this. It brings people together over simple, good food. What’s your favorite summer side dish to share?

Your Turn in the Kitchen

This recipe is very forgiving. You can use fresh or frozen corn. You can try different colored peppers.

Make it your own. Cooking should be fun, not scary. Will you try adding a different vegetable to yours? I’d love to hear what you create.

Ingredients:

Ingredient	Amount	Notes
Bacon	6 slices	Crisped and crumbled
Sweet Onion	1 medium	Diced
Bell Pepper	1/2 large	Orange, yellow, or red; diced
Garlic	3 cloves	Minced
Chicken Broth	1 cup
Frozen Baby Lima Beans	1 (16-ounce) package	About 3 cups
Okra	2 cups	Sliced
Corn	3 cups	About 4 ears or one 14.4-ounce bag frozen
Grape Tomatoes	1 pint	Halved (or 2 large tomatoes, diced)
Apple Cider Vinegar	2 tablespoons
Salt	To taste
Pepper	To taste

Summer Succotash: A Bowl of Sunshine

My garden is overflowing right now. I love making this dish in the summer. It tastes like sunshine in a bowl.

This recipe tells a little story. It starts with the sizzle of bacon. That smell always brings my grandkids running into the kitchen. They know something good is happening. Then we add all the colorful vegetables from the garden. It’s so pretty to look at.

Ingredients

• 6 slices bacon
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 (10-ounce) package frozen lima beans
• 1 cup sliced okra
• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon apple cider vinegar
• 1 cup grape tomatoes, halved

Instructions

Step 1: Let’s start with the bacon. Cook it in a big pan until it’s nice and crispy. Then take it out and put it on a paper towel. We’ll save that tasty bacon flavor in the pan. Crumble the bacon for later. I still laugh at how fast that bacon disappears if I don’t hide it.

Step 2: Now, chop your onion and bell pepper. Cook them in the bacon drippings until they get soft. This takes about five minutes. Then stir in the garlic for just one minute. Doesn’t that smell amazing? (A hard-learned tip: don’t walk away from the garlic! It burns so fast.)

Step 3: Pour in the chicken broth and let it bubble. Add the frozen lima beans, put the lid on, and let them get tender. This takes about 10 to 15 minutes. Then stir in the okra. The liquid will get a little thicker as it cooks. I love how the okra makes its own sauce.

Step 4: Time for the corn! Add it to the pan. Then put the onion and pepper mixture back in. Stir it all together and cook until the corn is tender. Now, pour in the apple cider vinegar. It makes all the flavors pop. What summer vegetable makes you the happiest? Share below!

Step 5: Finally, stir in the halved grape tomatoes. Then take the pan off the heat right away. The warmth from the other ingredients will gently cook the tomatoes. Now, sprinkle all that crispy bacon on top. Your beautiful summer succotash is ready to serve and enjoy.

Cook Time	30–40 minutes
Total Time	40–50 minutes
Yield	6 servings
Category	Side Dish

Three Tasty Twists on Succotash

This recipe is like a good friend. It’s happy to change things up. Here are some fun ways to make it your own. My neighbor gave me the first idea last summer.

• Vegetarian Delight: Skip the bacon. Use a spoonful of olive oil to start. It’s still so full of flavor.
• Spicy Kick: Add a chopped jalapeño pepper with the onions. It gives it a little zing that wakes everything up.
• Herb Garden Fresh: Stir in a big handful of fresh basil or chives at the very end. It smells like a summer garden.

Which one would you try first? Comment below!

Serving Your Summer Masterpiece

This succotash is a wonderful side dish. It makes any meal feel special. I love serving it in my big yellow bowl. The colors just sing.

It’s perfect next to simple grilled chicken or fish. You could also spoon it over a piece of cornbread. That is my favorite way to eat it. For a drink, a glass of iced tea with lemon is just right. Or, for a grown-up treat, a crisp glass of Sauvignon Blanc pairs beautifully.

Which would you choose tonight?

Keeping Your Summer Succotash Fresh

Let’s talk about keeping your succotash tasty for later. Store it in a sealed container in the fridge. It will stay fresh for up to three days. You can also freeze it for a few months. Just thaw it in the fridge overnight.

To reheat, warm it gently in a skillet on the stove. Add a splash of broth if it seems dry. I once reheated it too fast in the microwave. The okra became a bit too soft for my liking.

Batch cooking this dish is a wonderful time-saver. It means a home-cooked meal is always close by. This matters on busy days when you are tired. A ready meal feels like a warm hug from your past self. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Succotash Troubles

Is your vegetable mix too watery? Just cook it a little longer without the lid. Let the extra liquid bubble away. This will thicken everything up nicely. I remember when my first succotash was more like a soup.

Worried about burning the garlic? Always add it last, just for a minute. You only want to smell its lovely fragrance. Getting this right matters for the best flavor. Burnt garlic can make the whole dish taste bitter.

If your family does not like okra, try green beans instead. They add a nice crunch and hold their shape. Solving small problems builds your cooking confidence. You learn that you can always find a fix. Which of these problems have you run into before?

Your Succotash Questions Answered

Q: Is this recipe gluten-free?
A: Yes, it is naturally gluten-free. Just check your chicken broth label to be sure.

Q: Can I make it ahead?
A: Absolutely. Just wait to add the bacon and tomatoes until you reheat it.

Q: What can I use instead of lima beans?
A: Fresh shelled edamame or fava beans work beautifully.

Q: Can I double the recipe?
A: You can. Use your biggest pot so everything has room to cook.

Q: Is the vinegar really needed?
A: It is my secret. A little splash makes all the other flavors pop. Fun fact: A bit of acid, like vinegar, makes food taste brighter. Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love making this summer succotash. It is a dish full of happy, sunny flavors. Cooking it always brings back good memories for me.

I would be so delighted to see your creation. Share a picture of your beautiful bowl. Let me know how your family enjoyed it. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.