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Corn and Lima Bean Succotash

Serves 4

In recent years, I have discovered that there are different types of succotash depending on the region of the country. The Pennsylvania Dutch succotash that I know and love is always made with corn and lima beans. Sometimes they are just buttered but, most often, a little milk or cream is added, as in this recipe. For an equally delicious vegetarian side dish, omit the bacon and use a little butter to sauté the onions. When fresh corn and lima beans are in season, use those instead of frozen, although frozen are very good. For something a little different, see the Edamame and Corn Succotash in the similar and related recipes.


Fry bacon in a large saucepan until crisp; drain thoroughly, reserving enough grease to sauté the onions. Sauté the onions until soft. Add the lima beans and water per package directions. Cook according to package instructions until just tender, about 12 minutes; add the corn and cook another 2 minutes. Thoroughly drain off the water. Return the pan over medium-low heat. Add the bacon bits and butter; stir until the butter is melted. Add the milk and stir until heated, but do not let it boil. Add salt and pepper to taste. Serve immediately.

Notes: The amounts given here may be altered in any way to serve more or less. The amount of milk used depends on how milky you prefer the dish. If you prefer to use cream, reduce the amount to about 1/2 cup, as the end result will be richer and creamier.